Cilantro-Mint Chutney


It’s been a while since I posted puff pastry samosas, but I served this chutney with them as a dipping sauce.  The chutney is fresh with an astringent flavor.  Not only was it great with samsoas, but it’s wonderful served with chicken and other assorted delights.  Roll up some naan and dunk it in this stuff, even.  I made mine in my food processer, but a blender is a better choice.  Puree well, and feel free to add some more oil and lemon or lime juice to help you achieve the flavors and texture you want.

Cilantro’s tasty stuff, isn’t it?  I know many people out there think it tastes like soap.  You can educate yourself about your soap-tasting tastebuds over here at NPR: Getting to the Root of the Great Cilantro Divide.

If you’re in the cilantro-hating camp, hopefully you’ve gone and discovered the ugly truth about how your olfactory senses are conspiring to make you hate cilantro.  If you’re a cilantro-lover, you’re in good luck.  Cilantro – sometimes called coriander — is plant that is entirely edible.  The seeds are ground into coriander, the leaves are usually called cilantro (but sometimes coriander), and the roots can be cleaned and used to flavor soups and stocks.  Cilantro is easy to mistake for flat-leaf parsley, and for a good reason: they are related.  If you’d like to read about the innumerous health-benefits of cilantro, mosey on over to  You can read about cilantro here.  World’s Healthiest Foods is a great website, packed with information about the nutritional and health benefits of many foods.  I often get lost poking around on there.  The moral of this story? Make this chutney.  It’s delicious, and it’s good for you, too.

I am submitting this recipe to Weekend Herb Blogging # 168, hosted by Marija over at Palachinka.

Cilantro-Mint Chutney

  • 1 C cilantro, packed
  • 1 C mint packed
  • 1 small onion 
  • 1 – 2 jalapeno or serrano peppers (adjustable heat)
  • salt 
  • 1 T lemon juice
  • pinch of sugar
  • 1/2 tsp freshly grated ginger
  • 1 clove garlic
  • 1/4 tsp cumin
  • 1-2 T oil

Add all ingredients to the blender, except the oil, pulsing occasionally to combine.  Stream in the oil while blending.  Continue to puree until chutney reaches desired consistency: thick, but definitely liquid.  Add more oil and lemon or lime juice as desired to balance flavors and achieve texture.  Taste, and balance with salt, sugar, or a pinch of cayenne.

Makes 1 cup


17 thoughts on “Cilantro-Mint Chutney

  1. The chutney sounds yum! I am most definitely in the coriander-loving camp (and, yes, I call the whole thing coriander and not cilantro) – and I just love the combination of coriander and mint.

  2. Mmm…cilantro chutney! Sounds super delicious!! Must make this when I make the samosas. You know the other sauce that is usually served with samosas at Indian joints (in addition to the cilantro sauce)…do you have a recipe for that too?

    • @ Sara – I know exactly which one you are talking about: tamarind chutney. I haven’t had the opportunity to play with a recipe for it, because I can’t get tamarind paste in any of my local grocery stores. Depressing, because that’s the one I like best!

  3. @ Daily Spud – Coriander is cool with me !

    @ Noble Pig – Very refreshing, very fresh tasting and herbal. Yum!

    @ Jenny – It’s a favorite! Thanks!

    @ Jessie – very yummy. 🙂 The serranos are such happy, spicy little things.

  4. I tweaked the recipe a little bit because I was trying to approximate one from our local restaurant, but this was a fantastic jumping off point. Thanks!

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