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Chutney in a bowl with a torn piece of naan bread

Mint cilantro chutney (coriander chutney)

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


  • 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


  1. Wash the coriander and mint.
  2. 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.
  3. Place all of the ingredients into a food processor. Whizz on high until combined.
  4. Serve immediately, or keep in the fridge for up to 2 days.


You can prepare this chutney ahead of time. Mix the chutney well before serving, because the colour can become dull at the top as the herbs oxidise.

  • Cook Time: 5 minutes


  • Calories: 83
  • Fat: 8.2g
  • Saturated Fat: 1.3g