What makes this coriander, mint and chilli chutney special is that it's the authentic street food stall style version that uses bread as one of the ingredients. Are you surprised? I sure was! If you've only ever made green chutney using herbs, chillies and lemon juice, you might be wondering why on earth bread would be added. The answer is simple: it works brilliantly.
What Is Coriander, Mint and Chilli Chutney?
This chutney is a fresh herb condiment made primarily from coriander (cilantro), mint, green chillies and a souring ingredient such as lemon juice, lime juice or tamarind.
Unlike cooked chutneys, this is a fresh preparation that is blended and served immediately or chilled before serving.
The flavour profile is deliciously balanced:
- Fresh and herbaceous
- Tangy
- Spicy
- Slightly sweet
- Intensely savoury
In India, it is often simply called "green chutney" or "hari chutney".
What is the purpose of adding bread?
The bread helps create the smooth, slightly creamy texture that you often find at Indian street food stalls. It absorbs excess moisture, thickens the chutney naturally and allows the flavours to cling beautifully to chaats, sandwiches and fried snacks. It also helps the chutney remain stable without separating.
Ingredients
Fresh ingredients are key to getting the best flavour from this coriander, mint and chilli chutney recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- fresh coriander (cilantro), stalks included
- fresh mint leaves and tender stems
- green finger chillies, roughly chopped
- soft white bread, crusts removed
- onion, roughly chopped
- garlic
- piece ginger, roughly chopped
- fresh lemon or lime juice
- roasted cumin powder
- chaat masala
- sugar
- salt, or to taste
- cold water, as needed
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Toast the cumin seeds in a dry frying pan over a medium heat. Allow the seeds to turn a shade or two darker while stirring continuously. The cumin is ready when fragrant and warm to the touch but don't allow to smoke.
- Step 2: Tear the bread into pieces and soak it briefly in a little cold water.
- Step 3: Squeeze out the excess liquid.
- Step 4: Place the coriander, mint, chillies, bread, onion, garlic, ginger, lemon juice, roasted cumin powder, chaat masala, sugar and salt in a blender.
- Step 5: Blend to a smooth paste, adding just enough cold water to get everything moving. Scrape down the sides of the blender as needed.
- Step 6: Taste and adjust the seasoning. Add more salt for savouriness, lemon juice for tanginess or chillies for extra heat. Blend again until very smooth. The consistency should be thick but spoonable, similar to a loose pesto. Transfer to a bowl or airtight container and chill until needed.
Variations
Spicy: Add extra green finger chillies for a fiery kick, or use a hotter variety if you really like your chutney to pack a punch.
Deluxe: Add a handful of roasted peanuts or cashew nuts for a richer flavour and a creamy texture. A little extra lime juice can help balance the richness.
Kid friendly: Reduce the green chillies or leave them out altogether. Keep the fresh coriander and mint for a lovely herby flavour, and add a little extra lemon or lime juice to brighten it up.
Equipment
- Blender or food processor
- Sharp knife
- Chopping board
- Citrus juicer (optional)
- Measuring spoons
- Spatula or spoon
- Airtight jar or container for storage
Storage
Fridge: Store your coriander, mint and chilli chutney in a clean, airtight jar in the fridge for up to 3-4 days. The vibrant green colour and fresh flavour are best during the first couple of days.
Freezing: You can freeze the chutney in small portions in an ice cube tray for up to 3 months. Once frozen, transfer the cubes to a freezer bag or airtight container. Defrost in the fridge before using.
Top Tip
Press a piece of cling film directly onto the surface of the chutney before sealing the container to help reduce contact with air and keep it greener for longer.
FAQ
Yes. In fact, the flavours often improve after a few hours in the fridge.
Store your chutney in a clean, airtight container in the fridge for up to 3-4 days. The colour and fresh flavour are best in the first couple of days. You can also freeze it in ice cube trays for up to 3 months.
Simply reduce the number of green chillies or remove them completely. The coriander, mint, lime juice and spices will still give you a delicious, fresh chutney. If it tastes too sharp, add a small pinch of sugar to balance the flavours.
Related
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Pairing
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Coriander, Mint and Chilli Chutney
This is a recipe popular with street food vendors in India and Pakistan. Give it a try soon and trust me here... the bread makes in perfect!
Ingredients
- 1 tsp cumin seeds
- 2 slices soft white bread, crusts removed
- 60g (about 2 packed cups) fresh coriander (cilantro), stalks included
- 30g (about 1 packed cup) fresh mint leaves and tender stems
- 4 to 6 green finger chillies, roughly chopped
- 1 small onion, roughly chopped
- 4 cloves garlic
- 2.5cm (1-inch) piece ginger, roughly chopped
- 2 tbsp fresh lemon or lime juice
- 1 tsp chaat masala
- 1 tsp sugar
- 1 tsp salt, or to taste
- 60 to 120ml (¼ to ½ cup) cold water, as needed
Instructions
- Tear the bread into pieces and soak it briefly in a little cold water. Squeeze out most of the excess liquid.
- Place the coriander, mint, chillies, bread, onion, garlic, ginger, lemon juice, roasted cumin powder, chaat masala, sugar and salt in a blender.
- Blend to a smooth paste, adding just enough cold water to get everything moving. Scrape down the sides of the blender as needed.
- Taste and adjust the seasoning. Add more salt for savouriness, lemon juice for tanginess or chillies for extra heat.
- Blend again until very smooth. The consistency should be thick but spoonable, similar to a loose pesto.
- Transfer to a bowl or airtight container and chill until needed.
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