Coriander & mint chutney recipe | dhaniya pudina chutney recipe | cilantro chutney | Oil-free coriander & mint dressing/dip
This hot, tangy & creamy coriander & mint chutney (dip) will occupy a permanent space in your fridge. It is quick & easy to make, very versatile and is perfect with sandwiches/wraps or snacks such as pakoras/samosas! You can also add it to curries, raita, rice, pasta & salads. It is oil-free too and therefore very low in calories. Check out my charred corn salad with oil-free coriander dressing for inspiration! It also goes well with these dal pakodas.
Ingredients needed & alternatives/variations
There are many versions of this chutney, in fact, every home in India will have their own versions with little tweaks here and there. In this post, I will also list down some suggestions/alternatives for you to experiment with, after you try the original version!
- Fresh coriander leaves – I like to use the stalk as well (if it’s fresh)
- Fresh mint leaves – experiment with parsley!
- Cumin seeds – adds depth to the flavor
- Ginger & garlic – they add a lot of flavor, adjust the quantity as per preference
- Green chilli – adjust as per your taste. Variation – Use pickled jalapenos instead!
- Salt– adjust as per your taste. Salt helps to balance the heat from the chillies besides adding flavor. If you find the chutney hotter than you can handle, add a little bit more salt.
- Cashews – these act as a thickening agent and help bind the chutney and make it thick & creamy. You could totally skip these but then the chutney will be a little watery. Variation – You can also use roasted peanuts or for a nut-free version, use roasted chana daal or roasted pumpkin/sunflower seeds instead.
- Yoghurt – adds sourness and helps in balancing the flavors. Also, brightens the color of the chutney. For a vegan option, you can totally skip the yoghurt or use vegan yoghurt.
- Lemon/lime juice – adds tanginess & helps to retain the freshness. You could also experiment with tamarind puree.
How to make coriander & mint chutney – steps with pictures & video
Making this chutney is as easy as getting all the ingredients and blending them together.
- Gather & prepare the ingredients
Wash & roughly chop the coriander & mint leaves. Roughly chop the ginger, garlic, green chilli (you can adjust the heat level as per preference) & the cashews.
- Blend together
In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, lemon/lime juice, ginger, garlic, green chilli, cashews, cumin seeds, yoghurt & salt.
Blend together to make a smooth puree. Add a little water if needed (lemon juice & yoghurt should be enough to help make a smooth puree). Taste & add seasoning or other ingredients like chilli, lemon juice & garlic as per taste.
Storage
The best part about this chutney is that it can be made in advance and will stay good in an air-tight container in the refrigerator for at least a week. It also freezes well and I always keep a container of this chutney in the freezer. Simply defrost it overnight in the fridge, mix it and it is good to go.
Tip: If you are in a hurry to defrost, you can also put the container in a bowl of warm water (do not submerge the container completely).
Important– always use a clean & dry spoon when taking the chutney.
If you tried this recipe, let me know by leaving a comment below and rating it. Please share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or tag #vegbyswati
Coriander & mint chutney
Equipment
- Mixer/grinder/food processor
Ingredients
- 50 gms fresh coriander stalks & leaves, roughly chopped (refer to notes)
- 8-10 fresh mint leaves roughly chopped (refer to notes)
- 1 tsp cumin seeds
- 1 green chilli or as per taste roughly chopped
- 1 cm ginger roughly chopped
- 1-2 small garlic cloves roughly chopped
- 4-5 cashews roughly chopped (refer to notes)
- 2 tsp yoghurt (refer to notes for vegan option)
- ½ big lemon/lime, juice of
- ¾ tsp salt or as per taste
Instructions
- Wash & roughly chop the coriander & mint leaves.
- Roughly chop the ginger, garlic, green chilli (you can adjust the heat level as per preference) & the cashews.
- In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, cumin seeds, ginger, garlic, green chilli, cashews, yoghurt, lemon/lime juice & salt.
- Blend together to make a smooth puree. Add a little water if needed (lemon juice & yoghurt should be enough to help make a smooth puree). Taste & add seasoning or other ingredients like chilli, lemon juice & garlic as per taste.
- Store it in a clean & dry container in the refrigerator for up to a week.
- Important– always use a clean & dry spoon when taking the chutney.
Video
Notes
- Use the stalks (if they are fresh) as they are full of flavor.
- The mint leaves I had were very large in size, if your mint leaves are small in size, then you can add few more mint leaves.
- You can also use roasted peanuts. For a nut-free version use roasted chana daal or roasted pumpkin/sunflower seeds instead. You could totally skip these but then the chutney will be a little watery.
- Vegan – for a vegan option, you can skip the yoghurt or use vegan yogurt.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
- Serves 4-6 people.
We prepared chutney and ate with Samosa. Very tasty and enjoyed.
Will prepare it regularly.
Thank you for trying the recipe and sharing your experience!
Hi Swati,
Tried this chutney recipe out today and it was so tasty. Hadn’t tried it with cashews before but yea it made the chutney nice and creamy. Lovely recipe!!!
Reena
Hi Reena, so happy to know you tried it and liked it. Thank you for taking the time to give the feedback!