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A bowl of cilantro chutney with mint with a small spoon in it.
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5 from 5 votes

Cilantro Chutney with Mint (Hari Chutney) | Green Chutney

Learn how to make cilantro chutney with mint, an essential side or dip in Pakistani and Indian cuisine. It’s made with fresh cilantro/coriander, fresh mint leaves, green chilies, lemon juice and spices.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, Condiment, Dip, Snack
Cuisine: Indian, Pakistani
Servings: 8 people
Calories: 5kcal
Author: Kiran

Ingredients

  • 1 bunch (~100g) cilantro / coriander, washed and chopped
  • ½ bunch (~40g) mint leaves, washed make sure to remove stems
  • 2 - 4 green chilies, chopped
  • ½ teaspoon salt adjust to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin seeds roasted and ground (bhuna zeera)
  • ½ teaspoon vinegar
  • Water as needed

Instructions

  • Wash the coriander and mint leaves thoroughly, and roughly chop.
  • In a blender or food processor, combine the chopped coriander leaves, mint leaves, green chilies, salt, lemon juice, roasted and ground cumin seeds, and vinegar. Add a little water to help with the blending process.
  • Blend until you get a smooth paste. You may need to scrape down the sides of the blender and add more water as needed.
  • Taste the chutney and adjust the salt or lemon juice according to personal preference. You can also add more green chilies if you prefer a spicier chutney.
  • Place the green chutney in a clean glass bottle / jar. It will keep in the fridge for around 1 - 2 weeks. Just make sure to use a fresh spoon when using it.

Notes

Recipe Notes
  1. Wash the coriander and mint leaves thoroughly to remove any dirt or debris. You can soak them in water for a few minutes and then rinse them a couple of times. 
  2. Adjust the quantity of green chilies based on your spice preference. If you like it milder, you can remove the seeds from the chilies or reduce their quantity.
  3. The consistency of the chutney is a matter of personal preference. Adjust the water content accordingly during blending.
  4. Store the chutney in a clean, airtight container in the refrigerator. It stays fresh for about a week. If you want to extend its shelf life, you can freeze small portions in ice cube trays.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 184mg | Potassium: 13mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg
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