The Indian Condiment - Coriander-Mint or Green Chutney

READY IN: 10mins
Recipe by Indian Chef

This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!

Top Review by satogaeru

We just moved and I have no idea which box my Indian cookbook is in, so this recipe was a good find for our samosas this evening. We ended up using two or three times as much coriander as mint - that's the size our "bunches" were - and that was about perfect. I didn't have a lot of ginger on hand, maybe an inch or two. We used one jalapeno pepper and halved the garlic because we are not big fans of the uncooked garlic taste. I also added about 1/3 cup of plain yogurt, mainly to get the blender going. Thank you so much for posting this!

Ingredients Nutrition


  1. Snip of the roots from both the bunches.
  2. Peel the garlic cloves and clean the ginger piece.
  3. Remove stalks from green chillies.
  4. Put all ingredients in a blender, add salt, sugar, and lime juice.
  5. Grind to make a smooth paste.
  6. Remove in a bowl.
  7. Chill to serve.
  8. Green chutney can be refrigerated for up to 6-7 days.

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