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Mint and Coriander Chutney

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This mint and coriander chutney is essential for the British Indian Restaurant (BIR) experience.

I have to admit that I am quite disappointed when I go out to an Indian restaurant and this mint and coriander chutney isn’t on the table. Similar versions of this mint and coriander recipe have featured in the back of many of my books because so many people want to know how they’re made. The good news is, you will find this authentic recipe very easy.

Coriander and mint chutney

So good with poppadoms.

Is mint and coriander chutney spicy?

You might find this chutney recipe spicy as written. Personally, I do like it quite spicy but as with all my recipes, you can tailor this recipe to taste. Go ahead and add fewer chillies if you like or go all out and make it much spicier by adding more chillies.

Please use this chutney recipe as a guide and feel free to adjust the flavours to your personal taste preferences.

Why is this a chutney and not a raita?

Officially speaking, it is a raita because there is yoghurt in it. Some people, especially those who like really hot chutneys leave the yoghurt out and add more of the other ingredients.

The thing is, this mint and coriander chutney has always been called a chutney in the UK and probably always will be. Even though it is secretly a raita.

Thin vs Thick chutney

Sometimes you will find mint and coriander chutney quite thick. Other restaurants serve it really thin.

If you prefer a thicker mint and coriander chutney, do not blend the yoghurt. Instead, add just enough water to the other ingredients in a blender and blend to a paste. Then whisk it into the chutney.

Most often, however mint and coriander chutney is quite thin. If you blend the yoghurt as described in the recipe card below, you will get exactly that.

What do you serve this chutney with?

Just in case you don’t already know, in addition to samosas and  poppadoms, this sauce goes with pretty much everything you order at your local Indian restaurant. 

So if you would like a few other ideas for serving your mint and coriander chutney, you should definitely try it on lamb seekh kebabs, chicken pakoras and onion bhajis. You will find three onion bhaji recipes on my blog: curry house style fried onion bhajis, baked onion bhajis and also air fryer bhajis. Take you pick.

If you like hot naans, you might like to try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans? 

All of these will go very well with mint and coriander chutney! These  homemade chapatis are also very good dipped in it.

If you love this chutney recipe try these others:

Tomato Chutney
Coriander Chutney
Coconut, Tomato and Chilli Chutney
Tomato, Onion and Chilli Chutney
Spicy Coriander Chutney
Ginger Chutney
40 Clove Garlic Chutney

Yield: 8

How To Make Yogurt, Coriander and Mint Raita

How To Make Yogurt, Coriander and Mint Raita
Prep Time 5 minutes
Total Time 5 minutes


  • 200g (1 cup) Greek yogurt, whisked
  • 1 large bunch fresh chopped coriander
  • 1 bunch mint leaves (small or large bunch depending on your preference)
  • 2 cloves garlic
  • 2 - 5 fresh green chillies - chopped
  • Juice of one lime
  • Salt to taste


  1. Place all the ingredients in a blender and blend until smooth.
  2. Check for seasoning and eat immediately or save for up to three days in the fridge.


If you prefer a thicker mint and coriander chutney, do not blend the yoghurt. Instead, add just enough water to the other ingredients in a blender and blend to a paste. Then whisk it into the chutney.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 88mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g

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coriander and mint raita

This coriander and mint chutney is so nice with pappadams and samosas


Saturday 18th of September 2021

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Dan Toombs

Friday 24th of September 2021

Really good to hear. Thanks very much. Dan


Thursday 13th of August 2020

You need to correct your text in instruction 1. It should read "place all the ingredients" just a heads up. IO am trying this recipe over the weekend will let you know how it goes on chit chaat.

Dan Toombs

Friday 14th of August 2020

Hi Thank you I have corrected that. Dan

Margot Darling

Thursday 13th of August 2020

Thank you for your great recipes I made mint sauce love it

Dan Toombs

Friday 14th of August 2020

Great to hear. Thanks Dan


Tuesday 28th of April 2020

It's absolutely delicious, but why is mine white with green pieces through it and your is green ?(like as served in the restaurant). I'm not sure what I could do wrong with such a simple recipe.

Dan Toombs

Wednesday 29th of April 2020

Hi Mike Thanks for your e-mail. I would suggest maybe reducing the yogurt a bit and increase the coriander and/or mint depending on which flavour you prefer. The vibrancy of the green depends a lot on the green of the herbs so add more if maybe the coriander is not as green as some. Dan


Monday 10th of February 2020

I'm super excited to try this! I'm just wondering around how much you mean by a "large bunch of cilantro"? I've tried making green chutney before and got the proportions very wrong and it was inedible - so I just wanted to double check :)


Dan Toombs

Tuesday 11th of February 2020

Hi Erika

Try using my recipes as a guide. I use a good large handful, about 30 - 40g. You might want more or less. Add a little bit and then add more if you want it. I always taste as I go. Hope this helps.

Thanks, Dan

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