Skip to content
FriendsPantry

Indian · Punjabi

Green chutney (coriander-mint)

Vegetarian

हरी चटनी · harī caṭnī

A bright, sharp blend of fresh coriander, mint, green chilli, ginger and lemon. The everyday green chutney of chaat stalls, sandwiches and pakora plates across North India.

Green chutney (coriander-mint) is an Indian condiment, ready in about 10 minutes and made with coriander leaves and mint. It serves 6 and is rated beginner to cook.

Start cooking
Close-up of green chutney served with curd and salad on a red textured cloth, evoking Indian cuisine.
Photo: Muhammad Khawar Nazir / Pexels · Pexels License
Prep
10 min
Cook
0 min
Total
10 min
Serves
6
Level
Beginner
Calories
8

Ingredients

6 servings (about 30 ml)

Equipment

Method

  1. Step 1

    Wash the coriander and mint (opens in a new tab) well in several changes of water and shake dry. Pick the mint leaves off their woody stems; coriander stems can stay, they carry plenty of flavour.

    • 4 min

  2. Step 2

    Put the green chillies, ginger, garlic (opens in a new tab) (if using), lemon juice (opens in a new tab), cumin, chaat masala (opens in a new tab), salt, sugar (opens in a new tab) and half the water into the blender (opens in a new tab) first, then pack the herbs on top.

  3. Step 3

    Blend in short bursts, scraping down and adding the remaining water a spoonful at a time, until you have a smooth, spoonable purée. Avoid long continuous blending, which warms and darkens the herbs.

  4. Step 4

    Taste and adjust salt, lemon and chilli. Transfer to a small jar and chill until needed.

About this dish

Origin
North India, India · Commonly attributedMade in countless versions across India and Pakistan; there is no single documented origin.Also popular in PakistanMore food from India
Dish
Snack · Lunch · Dinner · Condiments, chutneys & relishes · Dips & spreads
Cooking method
Blended, No-cook
Taste
herby, fresh, spicy (chilli heat), tangy
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Without the optional extras: Whole-food focused, Paleo-style, No gluten ingredients, No added sugarWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Make-ahead
Cook more with
Coriander leaves · Mint · Green chilli · Fresh ginger · Lemon juice · Ground cumin
Techniques
Wet grinding · Emulsification

Allergens

  • May contain: Wheatfrom chaat masala
  • May contain: Glutenfrom chaat masala

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

8 kcal per serving

Calculated

1 serving ≈ 32 g · recipe makes 6

Where the energy comes from

  • Protein 20%
  • Carbohydrate 63%
  • Fat 18%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy8 kcal25 kcal
Protein0.5 g1.5 g
Carbohydrate1.6 g5.2 g
Net carbohydrate1 g3.1 g
Sugars——
Added sugars0 g0 g
Fibre0.7 g2.1 g
Fat0.2 g0.5 g
Saturated fat0 g0.1 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium298 mg941 mg
Salt equivalent0.7 g2.4 g
Vitamins & minerals per serving
Potassium
93 mg
Calcium
18 mg
Iron
0.8 mg
Magnesium
8 mg
Vitamin A (RAE)
43 µg
Vitamin C
10 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
12 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: garlic, chaat masala, sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For sandwich chutney, blend it thicker and add a spoonful of roasted peanuts or a slice of bread so it does not soak in.
  • A few drops of extra lemon on top before covering slows browning.

Common mistakes

  • Using the thick mint stalks, which make the chutney bitter.
  • Adding too much water up front — you can always thin it, but not thicken it.

Serve with

  • Serve with samosas, pakoras, aloo tikki, tandoori dishes, or spread inside a Bombay sandwich.
  • Drizzle over chaat alongside sweet tamarind chutney and yoghurt.

Food safety

  • Herbs grow soil bacteria; wash them thoroughly because this chutney is not cooked.

Storage

  • Refrigerate in a covered jar for up to 3 days; freeze in an ice-cube tray for up to a month.

Variations

  • Dahi green chutney: Stir 3–4 tbsp thick yoghurt into the finished chutney for kebabs and tikka.
  • Peanut green chutney: Blend in 2 tbsp roasted peanuts for a thicker, nuttier sandwich spread.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Masalas in this recipe

Make the masala first, then come back to finish the dish.

  • Dry spice blend

    Chaat masala

    This recipe uses ½ tsp (1.2 g for 6 servings (about 30 ml)).

    Make Chaat masala

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like