Indian Recipes
Mint and Coriander Chutney
A vivid green chutney of fresh coriander, mint, chilli, ginger and lemon, ready in minutes: for samosas, pakoras, tandoori dishes and sandwiches.
- Serves 6
- Ready in 10 min
- No cooking
- Indian
Method
Put everything except the water in a blender or small food processor with ½ teaspoon of salt.
Blend, adding the ice-cold water a tablespoon at a time and scraping down the sides, until you have a smooth, thick, bright green paste.
Taste and adjust the salt, lemon and chilli. Spoon into a jar and chill until needed.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- Ice-cold water and a squeeze of lemon help the chutney keep its bright colour.
- Keeps 3–4 days in the fridge; freeze in an ice-cube tray for longer.
- For a creamy dip, stir 2 tablespoons into 150 g of thick yoghurt.
How this recipe was developed
The old Cookeryonline page reproduced a published recipe, so we wrote a new one. We followed the widely used hari chutney method.
- More coriander than mint. Hebbar’s Kitchen uses twice as much coriander as mint, with garlic and green chillies.
- Lemon and a little sugar. The same recipe adds lemon juice (for sourness and keeping) and a little sugar for balance. Using ice-cold water is our tip for colour.
Sources we compared (ratings as shown on each site on 31 October 2026):
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.