What is mint cilantro chutney?

Traditional North Indian chutney that is fresh, herby and lightly spiced

If you want to cook up a real Indian feast, then a good chutney is absolutely essential. Mint cilantro chutney, sometimes called coriander chutney or green chutney, is a classic chutney that is delicious to eat and quick to make.

Indian food is hot, spicy and flavourful, which is why we love to have a fresh chutney to break up that heat and add another layer to the meal.

A hot crispy samosa or a spicy paneer jalfrezi NEEDS a cold condiment to take it to the next level. It just wouldn’t be the same experience without it, and you would feel like you were missing that fresh flavour and cooling sensation.

One of the easiest chutneys you can make is this mint cilantro chutney.

With the addition of toasted sunflower seeds and olive oil, this is not a traditional chutney recipe, but an updated version with some added health benefits.

What’s more, the olive oil and water emulsify to give the chutney a thick and creamy texture. It’s like a beautiful cross between a chutney and a pesto, if you will.

Chutney in a bowl with a torn piece of naan bread

What is mint cilantro chutney made of?

Coriander – Always use fresh coriander, and that includes the stalks. Coriander stalks tend to be fairly fine and so they will whizz up easily

Mint – Again, always use fresh mint. But because mint stalks are quite tough, I would suggest only using the mint leaves.

Chilli – I use one deseeded green chilli in this recipe. The chutney has a kick but its not too spicy. If you don’t like spice, or if you want to make this for children, you can definitely omit the chilli and the chutney will still be wonderful.

Sunflower seeds – The addition of sunflower seeds gives the chutney some additional texture, as well as a nutritional boost. Sunflower seeds are high in vitamins E and B1. Vitamin E is great for brain, heart and eye health. Whilst vitamin B1 maintains a healthy nervous system.

A powerful food processor – You don’t need a fancy food processor at all, but just a powerful little machine that will chop everything up very small. For this recipe, depending on the quantity I am making, I will either use a large food processor, or my Kenwood mini chopper. The mini chopper which is way cheaper, actually does process everything perfectly, so I would say its great for this recipe.

Ingredients ready to be processed in a food processor

What do you eat mint cilantro chutney with?

Traditionally this chutney is eaten with classic hot Indian snacks (samosas/pakoras/bhajis). I especially love it with these tandoori vegetables.

But honestly, if this chutney is in the fridge, I will put it in sandwiches, in wraps and anything else I can think of!

How long does green chutney last?

This chutney will last for up to 2 days in the fridge, in an air tight container. Before serving, give it a good mix. The vibrant green shade can become dull as the herbs at the top oxidise, but mixing it will solve this.

Mint cilantro chutney whizzed up in the food processor

Mint cilantro chutney (coriander chutney)

Author: noasmodernkitchen
Total Time: 5 minutes
Yield: Serves 6 as a dip 1x
Diet: Vegan

Print Recipe

Ingredients

Scale

2 bags coriander – leaves and stalks
2 stalks mint – leaves only
10g sunflower seeds – toasted
2 cloves garlic – peeled
50ml olive oil
Juice of half a lemon

Instructions

Wash the coriander and mint.
Lightly toast the sunflower seeds for a couple of minutes in a frying pan over a low heat. Once they start to colour and become fragrant, remove them from the heat.
Place all of the ingredients into a food processor. Whizz on high until combined.
Serve immediately, or keep in the fridge for up to 2 days.