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Coriander Mint Chutney

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Coriander Mint chutney is a spicy and tangy green chutney. This no-cook mint Coriander chutney is a must-try accompaniment to Indian food.

Why is my Coriander Mint Chutney bitter?

There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much for too long in the electric grinder. The oils in the leaves start to turn rancid. The solution is simple.

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Coriander Mint Chutney
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Coriander Mint Chutney

  • Author:
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 large tub 1x
  • Category: Indian Recipes
  • Cuisine: Indian


Coriander Mint chutney is a spicy and tangy green chutney. This no-cook mint Coriander chutney is a must-try accompaniment to Indian food.


Units Scale
  • 1 bunch mint
  • 1 cup nuts
  • 1/2 tomato
  • 1/2 onion
  • A few mustard seeds
  • 2 green chilies
  • 1 red chili
  • 2 garlic
  • Few dhania (coriander)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tablespoons tamarind mixed in a 1/4 cup of hot water


  1. Fry nuts, remove skin
  2. Wash mint
  3. Grind nuts in a food processor until fine
  4. Remove and keep aside
  5. Grind together the rest of the ingredients
  6. Except for onion and mustard seeds
  7. Then gradually add nuts
  8. Blend together
  9. Remove and place in a bowl
  10. Fry onion until brown, add mustard seeds
  11. Once it’s cooled, pour over the mint chutney
  12. Enjoy


Prepared, tried, and tested by Jennifer from The Recipe Hunter: Tried and Tested Recipes from Home Chefs


  • Serving Size: 1
  • Calories: 51
  • Sugar: 1
  • Sodium: 156
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 3

Keywords: Mint Chutney

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