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Mint And Coriander Chutney

This easy mint and coriander chutney is packed with fresh herbs and has plenty of flavour. It’s ready in just 5 minutes, contains just 7 ingredients, and is the perfect Indian-inspired dip to pair with a wide range of meals.

white bowl of mint and coriander chutney with samosas in the background

This mint and coriander chutney is a mandatory accompaniment to my baked samosa recipe at this point – the vibrancy and freshness the chutney delivers instantly elevates any dish. It’s also delicious swirled over the top of curries such as this chickpea curry or chickpea and potato curry.

What is chutney?

A chutney is a savoury condiment originating from India, often paired with curries and other Indian-inspired dishes. Traditionally, a chutney will provide balance to a dish – in this case, providing a light and refreshing accompaniment to rich and spicy curries.

One of my favourite chutneys is this super zingy, simple tomato chutney that Jamie Oliver created to pair with a dosa – but taking the number one spot is definitely this coriander and mint dip that I’ve been making for years.

Ingredients You’ll Need

I’ve included the full ingredient quantities and step-by-step instructions in the recipe card at the bottom of this page. Here are a few notes on the ingredients needed to make this mint and coriander chutney.

an overhead shot of the ingredients needed for mint and coriander chutney: fresh coriander, fresh mint, lime (or lemon), onion, garlic, ginger, chillies, salt and pepper, water
  • Coriander: If you’re from the US, this is cilantro – they’re the same thing. You’ll need about 2 cups of chopped, fresh coriander leaves for this recipe. This equates to about 200g or two of the standard bags of fresh coriander you can buy from most supermarkets.
  • Mint: You’ll need about 2 cups of fresh mint leaves (stems removed) for this recipe – the equal amount to the coriander. Again, this should equate to around 200g but as long as you have similar quantities of mint and coriander to balance the chutney, you should get the same results.
  • Garlic: You’ll get the best flavour for this chutney if you use fresh garlic – I wouldn’t recommend substituting garlic powder or even pre-minced garlic as you’ll definitely be able to taste the difference.
  • Lemon: A squeeze of lemon juice adds a nice touch of zingy flavour and freshness to this mint and coriander chutney. You could also use lime (as pictured).
  • Onion: Use a small or medium-sized white onion for this recipe. You don’t want to overpour the chutney by using too much, so be conservative.
  • Ginger: Fresh ginger makes a big difference for this recipe. Use about ½ inch (around 2 teaspoons) of freshly grated ginger to add a light kick of freshness and zing to your chutney.
  • (optional) Green chillies: Adding in a couple of fresh green chillies can add a delicious heat to this dish. However, I often make it without any chillies to keep it as a fresh, flavoursome dip that everyone can enjoy. 

You’ll also need salt and black pepper, and a splash of water for bringing your chutney together. The exact quantities are listed in the recipe card at the bottom of the page.

How To Make Mint and Coriander Chutney

Now that I’ve made this recipe many, many times, I tend to eyeball the ingredients, blitz them together, taste test it, and adjust accordingly.

As a brief overview, here’s how to make your chutney:

Step 1) Prep your coriander and mint

Remove the stems from your mint and coriander and rinse your herbs. Drain them but don’t worry too much about patting the herbs dry. 

Step 2) Make the chutney

Next, roughly chop your coriander and mint, and add them to your blender with all the other ingredients.

Pulse the ingredients until you have a smooth chutney with no lumps (but you haven’t completely pulverised the ingredients into a liquid).

overhead close up shot of mint and coriander chutney in a white serving bowl.

How Much Chutney Does This Recipe Make?

The quantities given in this recipe should make you about a ¾ cup – 1 cup of mint and coriander chutney (180 – 200g), which is the perfect amount for my baked samosa recipe, which makes 12 samosas.

Scale the ingredients up or down depending on how much chutney you want!

Storing Your Chutney

If you have leftover chutney, store it in the fridge in an airtight container for 3-4 days. You could also freeze this chutney, but be aware that the colour and texture of herbs tend to change once frozen so it might not look or taste the same upon defrosting.

Serving Suggestions

This mint and coriander chutney is the perfect pairing to my baked samosas. You could also pair this chutney with dosas, chaat, poppadoms, and other Indian-inspired side dishes and snacks.

I also think this chutney would be delicious swirled over the top of curries. You could try this simple one-pot chickpea curry, lentil dahl, or this Quorn ‘chicken’ curry and pair with soft naan bread and your chutney.

white bowl of mint and coriander chutney with samosas in the background

Coriander and Mint Chutney

Yield: 3/4 - 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

This delicious, vibrant mint and coriander chutney is the perfect fresh and zingy sauce served with a wide array of Indian-inspired dishes. Ready in just 5 minutes, this easy sauce is made from just 7 ingredients.


  • 2 cups (~200g) fresh coriander
  • 2 cups (~200g) fresh mint leaves
  • 1 small white onion (or 2 shallots)
  • 2 cloves of garlic
  • 2 green chillies (optional, adjust to spice preferences)
  • ½ fresh ginger, peeled and grated
  • 1/4 cup (60ml) water
  • ½ lemon, juiced
  • salt and pepper


  1. Remove the stems from your mint and coriander and rinse your herbs.
  2. Roughly chop the mint and coriander.
  3. Place the herbs, garlic, chillies (if using), grated ginger, lemon juice, salt and pepper, and half the water into your blender.
  4. Pulse into a paste, then slowly add the water until you’ve reached your desired consistency. The chutney should be smooth with no lumps, but not so blended that it’s a complete liquid.


Avoid over blending your mint and coriander chutney - it’s nice for the chutney to have a little texture to it but without any big lumps.

This recipe will keep in the refrigerator for  4 - 5 days after making it if stored in an airtight container.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

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