Coriander and Mint Chutney

Coriander and Mint Chutney


Prep Time Cook Time
10 min  10 min

This super easy, no-cook coriander and mint chutney bursts with fresh, cooling, and zesty flavours.


  • 375 ml packed (approximately 50 g or 1½ cups) fresh coriander (cilantro) leaves, hard stems removed
  • 375 ml packed (approximately 50 g or 1½ cups) fresh mint, hard stems removed
  • ½ small red onion or shallot, cut into chunks
  • 1 green chili, slit
  • 1 cm (½ inch) fresh ginger, peeled and cut into chunks
  • Juice from two limes (approximately 60 ml or ¼ cup)
  • 60 ml (¼ cup) water
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • ¼ tsp garam masala
  • ¼ tsp chaat masala




    1. Rubber spatula, blender, food processor, or a stick blender with a bowl.


    1. Purée all ingredients until you have a smooth and silky chutney, pausing once or twice to scrape down the sides.
    2. Transfer to a bowl and let stand 5 minutes at room temperature before serving.


    This coriander and mint chutney will keep in an airtight container in the fridge for up to three days

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