Cilantro Mint Chutney

Recently, after a trip to the farmers market, I found myself with an abundance of cilantro. I wanted to put it to good use, so I asked my mom for her cilantro mint chutney (also known as green chutney) recipe. This chutney is typically served with snacks like samosas, but it’s also great with roasted vegetables and on sandwiches or wraps. 


Cilantro Mint Chutney

Course Sauce
Servings 0.5 cup
Print Recipe


  • 1 teaspoon cumin seeds*
  • 2 tablespoons roasted peanuts
  • 3 cups cilantro, roughly chopped
  • 1 cup mint, roughly chopped
  • 2 green chilies**, roughly chopped
  • 1/2 to 1 teaspoons salt
  • 1/2 teaspoon sugar
  • 1 to 2 tablespoons fresh lemon juice


  • In a small skillet, toast the cumin seeds until fragrant -- just a minute or so.
  • Add the toasted cumin seeds to a spice grinder and pulse a few times. Next, add the roasted peanuts and pulse until a rough, sandy texture forms.
  • Add the cilantro, mint, green chilies, salt, sugar, lemon juice, and cumin and peanut mixture to a small blender or food processor. Add about a tablespoon of water and blend. Add additional water one tablespoon at a time and blend until a smooth sauce forms, being careful not to add too much water.
  • Season with additional salt and lemon juice to taste.


*If you don't have cumin seeds or a spice grinder, you can use ground cumin. 
**I recommend tasting your chilies ahead of time to determine the spice level and how much you want to add.


To see how I make this chutney, check out the video below.