Looking for the perfect dip to pair with your tandoori dishes, kebabs, or crispy samosas? This Coriander Mint Chutney (also known as Dhaniya Pudina Chutney) is a must-have in any Indian kitchen. It’s vibrant, fresh, and packed with flavor, perfectly tangy and lightly spiced, with creamy yogurt that brings everything together.
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If you’ve ever had a plate of tandoori or a crispy samosa at an Indian restaurant, chances are you’ve dipped it into that bright green, zesty chutney on the side—and fallen in love with it. That, my friend, is cilantro mint chutney (aka green chutney or hari chutney), and today I’m sharing my go-to version with creamy yogurt.
Made with fresh cilantro leaves, mint, and just a handful of ingredients, this green chutney comes together in minutes and instantly elevates any Indian meal. You’ve probably seen a version of it served alongside appetizers at Indian restaurants, now you can make it at home, just as bold and delicious.
This tangy green chutney is fresh, tangy, lightly spiced, and blended with thick yogurt to make it extra smooth and versatile. It’s the perfect dip for tikkas, kebabs, samosas, pakoras, and just about any Indian snacks you love. I even slather it on sandwiches, chaats, and wraps—it instantly makes everything taste better.
The secret to its gorgeous green color and zesty flavors is using bright, fresh herbs and skipping the shortcuts. Whether you’re using it as a dipping sauce, a spread for sandwiches, or a side for grilled meats, this chutney is a game-changer.
The best part? It takes just a few minutes to make, uses simple ingredients, and keeps well in the fridge. Whether you’re meal prepping or getting ready for a party, this green chutney is a must-have in your kitchen.
Let’s get into it!
Coriander Mint Chutney With Yogurt
Ingredients
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Fresh Mint Leaves – 1 cup, leaves only (stems removed).
Fresh Coriander Leaves (Cilantro) – 1 cup, including tender stalks.
Yogurt – ½ cup thick, slightly tangy yogurt (Greek yogurt works great), lightly whisked to smooth out any lumps.
Aromatics – 1 garlic clove, a small piece of ginger, and 1–2 green chilies (adjust to taste and chili heat).
Spices – ½ teaspoon of cumin seeds and chaat masala.
Lemon or Lime Juice – 2 tablespoons, or more if you prefer extra tang.
Sugar – A small pinch, just enough to balance the tartness of the yogurt, lemon juice, and chaat masala. If you do not have chaat masala, you can also add black salt (kala namak or sendha namak).
Salt – About ¼ teaspoon, or to taste (remember chaat masala adds saltiness too).
Mint Coriander Chutney Recipe
Step by Step Recipe
Step 1: Rinse the mint and coriander leaves thoroughly. Let them drain well—excess water can make the chutney too runny.
Step 2: In a blender or food processor, combine 1 cup of mint leaves and 1 cup of coriander (with tender stalks).
Step 3: Add 1 large (or 2 small) garlic cloves, a 1-inch piece of ginger, and 1 green chili (adjust to taste).
Step 4: Add ½ teaspoon cumin seeds, ½ teaspoon chaat masala, a pinch of sugar, and ¼ teaspoon salt.
Step 5: Add 1 tablespoon of thick yogurt and 2 tablespoons of lemon juice.
Step 6: Blend everything into a smooth paste. If needed, add a splash of water or a bit more yogurt for easier blending.
Step 7: Transfer to a bowl and stir in the remaining yogurt until the chutney is smooth and creamy.
Step 8: Taste and adjust salt, sugar, or lemon juice as needed.
To Serve: Use immediately, or refrigerate in an airtight container for later. Best enjoyed chilled!
Tips & Notes
- Use fresh herbs: Always opt for fresh mint and coriander leaves for the best flavor, vibrant color, and longer shelf life. Wilted or old leaves can make the bright green color of the chutney dull and less flavorful.
- Optional addition: A small piece of raw red onion can be blended in for extra punch—just keep in mind it shortens the chutney’s shelf life, so only add it if you’re serving right away.
- Skip the water: Avoid adding water while blending, as it can make the chutney watery and dull the flavor. Use yogurt instead to help blend, but go easy—too much yogurt during grinding can thin the chutney more than desired.
Serving Suggestions
What to eat with cilantro mint chutney?
- This is a very versatile recipe. You can serve this delicious chutney as a side dish, as a dipping sauce, or even as a spread.
- Use as a dip for tandoori chicken, samosas, pakoras, kebabs, or chips.
- Spread in sandwiches, vada pav, wraps, or rolls.
- Serve as a bright sauce alongside grilled meats or roasted vegetables.
- Spoon over rice bowls, salads, aloo tikki, bhel puri, sev puri, or chaats for a zesty kick.
Storing Leftovers
- Store any leftover coriander-mint chutney in an airtight container in the fridge for up to 2–3 days.
- Making it ahead? Mix in a tablespoon of neutral oil (like sunflower or avocado oil) to help preserve its freshness and vibrant color a little longer.
Freezing Tips
- Freeze in Ice Cube Trays: Pour the cilantro-mint chutney into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe zip-top bag or container. This makes it super easy to thaw just what you need—no waste!
- Thawing: To thaw, simply place a cube (or two) in the fridge for a few hours, or leave it on the counter for 20–30 minutes. You can also microwave it in short bursts if you’re in a hurry, though that may slightly affect the texture.
- Optional Refresh: After thawing, give the chutney a quick stir or blend. You can also mix in a spoonful of fresh yogurt or lemon juice to revive its creaminess and brightness.
Our Favorite
Side Dish Recipes
Recipe Card
Mint and Coriander Chutney
Ingredients
- 1 cup fresh mint leaves stems removed
- 1 cup fresh coriander cilantro leaves with tender stalks
- 1 clove garlic or 2 small cloves
- 1 inch piece of ginger
- 1-2 green chilies adjust to taste
- ½ tsp cumin seeds
- ½ tsp chaat masala
- 2 tbsp lemon or lime juice more to taste
- 1 tbsp thick yogurt for blending
- 3-4 tbsp more thick yogurt for mixing in after blending
- Pinch of sugar to balance flavors
- ¼ tsp salt adjust to taste
Instructions
- Wash & Prep: Rinse the mint and coriander leaves well. Let them drain to avoid watering down the chutney.
- In a blender, combine mint, coriander, garlic, ginger, green chili, cumin seeds, chaat masala, sugar, salt, 1 tbsp yogurt, and lemon juice. Blend into a smooth paste.
- Transfer to a bowl and stir in the remaining yogurt to make it creamy and balanced.
- Taste and adjust salt, lemon, or sugar as needed.
- Serve: Serve chilled with kebabs, samosas, chaats, or sandwiches.
Notes
- Use fresh herbs for vibrant color and maximum flavor.
- Add onion only if serving immediately—it reduces shelf life.
- Skip the water when blending; use a little yogurt instead to keep the texture thick and flavors concentrated.
- Fridge: Store in an airtight container for up to 2–3 days.
- Make-Ahead Tip: Mix in 1 tbsp neutral oil to extend shelf life.
- Freeze: Pour into ice cube trays, freeze, then store cubes in a zip-top bag. Thaw as needed and stir before using.
Nutrition (Estimates Only)
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