Cilantro & Mint Chutney

Bright, fresh, and packed with vibrant herbs, this chutney is one of the most versatile condiments in Indian cooking. Cilantro, mint, ginger, lemon and a touch of yogurt blend into a creamy, tangy sauce that balances rich, crispy, or spicy foods beautifully. While it's a classic partner for samosas, it's also delicious spooned over grilled chicken, roasted vegetables, grain bowls, wraps, or used as a dip for fresh vegetables and warm naan. 

Makes: About 1 cup

Prep Time: 5 minutes

Ingredients

1 bunch fresh cilantro leaves and tender stems

2 cups packed fresh mint leaves

1/2 small green chile such as serrano or jalapeño, roughly chopped (optional)

1 tablespoon fresh lemon juice

2 teaspoons fresh ginger, finely chopped or grated

¼ cup roasted peanuts

½ teaspoon kosher salt, plus more to taste

½ teaspoon ground cumin 

3–4 tablespoons cold water, plus more as needed to adjust consistency

2 tablespoons full-fat Greek yogurt 

Instructions

Add the cilantro, mint, green chile, lemon juice, ginger, peanuts, salt, and cumin powder to a blender or food processor. Blend until smooth, adding a little water at a time until the chutney reaches a spoonable sauce consistency.

Add the yogurt and pulse to combine. Taste and adjust seasoning with more salt or lemon juice if needed. Serve immediately or refrigerate in an airtight container for up to 3 days.

Cook’s Notes

Balance is key.
The flavor should be bright and herbaceous with a little heat and acidity. If it tastes flat, add more lemon juice or salt.

Keep it vibrant.
Adding citrus helps keep the chutney bright green instead of oxidizing and turning dark.

Great with many dishes.
This chutney pairs beautifully with samosas, pakoras, grilled meats, kebabs, sandwiches, and roasted vegetables.