Mint and Coriander Chutney

Name: Mint and Coriander Chutney
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 2 tbsp roughly chopped fresh root ginger; 3–4 garlic cloves, peeled; 2 green chillies; ½ tsp salt; 2 tbsp rapeseed/canola oil; 1 tbsp granulated sugar; ¼ tsp roasted ground cumin; ½ tsp Chaat Masala (store-bought); 2 tbsp lime juice; 30 g/1 oz fresh mint, leaves only; 50 g/1¾ oz fresh coriander/cilantro, leaves and stems

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

My mother use to make this refreshing chutney, also known as hari (green) chutney, in a pestle and mortar at home. Today, we make it in a blender to get a lovely smooth texture. It’s as popular in India as it is elsewhere – most Indian restaurants nowadays will serve a mint chutney with poppadums, kebabs and snacks.

Ingredients

30 g/1 oz fresh mint, leaves only
50 g/1¾

Asia
India
Side dish
Vegan
Gluten-free

Method

Thoroughly wash the mint and coriander in a large bowl of water, then drain.

Transfer to a blender and add the ginger, garlic, green chillies, roasted ground cumin, sugar, salt and oil. Blend to a fine paste.

Add the chaat masala and lime juice, and mix well before serving. It will keep, covered, in the refrigerator for up to 4–5 days.