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Coriander and Mint Chutney

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

coriander and mint raita

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

I have to admit that I am quite disappointed when I go out to an Indian restaurant and this coriander and mint chutney isn’t on the menu. Coriander and mint raita goes so well with pappadams, kebabs, samosas and as a side with most curries.

I like my coriander and mint chutney to be spicy and usually throw in at least five green chillies. It’s not a soup after all so if you’re not a fan of the heat, you can just dab your appetisers of choice into it. Then again, you could tone it down some and only add one chilli or omit them all together.

These flavours together are so bright and appealing. I recommend trying my recipe for coriander and mint chutney and then adjusting it to your own tastes. With a little experimentation, it’ll be perfect for you.

As a special treat, you could use full fat yogurt in my coriander and mint chutney though I use the non fat variety and it works just fine with this particular coriander and mint chutney.

Some people like this chutney to be really thin, almost like a single or light cream. If you find that it is too thick for your liking, try adding a couple drops of milk to it to thin the coriander and mint chutney out.

If you prefer a thicker dip, don’t place all  the ingredients in a blender as I suggest below as blenders really thin it out. Instead, blend the coriander, mint, garlic and chillies into a paste. Then whisk this paste with the yoghurt to perfect this coriander and mint chutney. 

 

 

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

Coriander and mint chutney

So good with popadums.

 

Why not go all out for your next curry feast? I recommend serving this coriander, chilli and mint chutney with so many things and it is definitely delicious served with papadums and a couple of pickles like my homemade lime pickle and/or spicy vegetable pickle.

Tandoori octopus

This simple coriander and mint raita is delicious served on pretty much everything..

If you like the look of this famous chutney, why not try the most popular of them all?

Click this link and try my cold red onion chutney. This is a curry house favourite.

Venison Rogan Josh

Drizzle the raita over a nice curry. This always goes down well. 

This coriander, chilli and mint chutney also makes an amazing marinade for meat, seafood and fish. It’s that good. For meat and poultry, a good long marinating time of 24 to 48 hours will give you optimum flavour.

If marinating seafood or vegetables, 20 minutes should do the job.

 

How To Make Yogurt, Coriander and Mint Raita

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

Ingredients

  • ¾ cup Greek yogurt
  • 1 large bunch fresh chopped coriander
  • Approx. 20 mint leaves
  • 2 cloves garlic
  • 2 - 5 fresh green chillies - chopped
  • Juice of one lime
  • Salt to taste

Instructions

  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.

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ramesh

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

Tina+Cole

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

Mike

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

Erika

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 :)

Thanks!

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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