Easy Mint and Coriander Chutney Recipe: Fresh, Flavourful, and Perfect for Dips

Introduction to this Mint and Coriander Chutney Recipe

Mint and coriander chutney is the most commonly served chutney in every Pakistani household, restaurant, food cart, any where! The mint makes it beautifully refreshing along with an earthy underdone from the walnuts. I love seeing that gorgeous hue of green on my plate next to some spring rolls or kebabs. This chutney is a perfect fresh green chutney for snacks.

Growing up, my mum never added walnuts to her chutney. This was something I picked up from my mother in law. I have to say that I always loved her chutney, the walnuts really do take the chutney to a different level. Also, walnuts have lots of health benefits, for example omega 3’s and antioxidants, another reason to add them into this gorgeous mint and coriander chutney. However if you do have a nut allergy, you can definitely still make this chutney without the walnuts. When I am short of time, it’s only yoghurt, coriander and mint which makes it way into the food processor!

Making this Mint and Coriander Chutney Recipe

This is an easy homemade Indian dip, which is incredibly easy to make. You literally throw all the ingredients into a food processor and blitz. I tend to not add green chillies into my chutney as the children prefer it mild. However you can make your chutney as spicy as you like. You can easily substitute the green chillies for red chilli powder.

When using full fat natural yoghurt, your chutney will be quite thick. If you prefer it thinner and runnier, add milk and mix through until you are happy with the consistency. Taste for salt and spice as this point. I tend to use fat free or low fat natural yoghurt. This gives a thinner consistency to the chutney without the need to add milk.

When entertaining, I always make the chutney the night before. I do feel that letting the garlic marinate in the yoghurt accentuates the flavour. It honestly is more delicious than on the day you make it. My husband (the food taster) has even commented on this!

It keeps very well in the fridge for 4-5 days. I tend to make a big batch as my hubby loves mint and coriander chutney with his curry’s. Before marriage, I had never really seen anyone eat curry with chutney, but hey, each to their own!

Short cuts to make Mint and Coriander Chutney

When I am short on time (or feeling lazy), I resort to just adding the coriander, mint and yoghurt to the food processor. I still love it in this simplified form.

As fresh coriander and mint will only last a few days in the fridge, once I buy them, I tend to wash, cut and store them in sandwich bag in my freezer. That way I can always quickly rustle up this coriander and mint chutney. You can still add the mint and coriander frozen into the food processor quite easily.

Why This Recipe is a Must-Try

Mint and Coriander Chutney is more than just a condiment—it’s a burst of freshness that complements a wide range of dishes. Its vibrant green colour and zesty flavour make it a standout addition to any meal. Whether you’re hosting a party or enjoying a quiet dinner at home, this chutney is sure to impress.

What sets this recipe apart is its simplicity and adaptability. With just a handful of ingredients and a blender, you can whip up a batch in minutes. You can also customise it to suit your taste—add more chilies for extra heat or yogurt for a creamier texture.

By trying this recipe, you’re not just making a chutney—you’re adding a touch of freshness and flavour to your meals. So, grab your herbs and get blending! Don’t forget to share your feedback and photos with us—we’d love to see how you make this recipe your own.

Conclusion

Mint and Coriander Chutney is a versatile, flavourful condiment that can elevate any meal or snack. With its fresh herbs and a hint of spice, this chutney is a must-have in your culinary repertoire. Whether you’re pairing it with samosas, kebabs, or using it as a spread for sandwiches, its vibrant taste and simplicity make it a favourite in households worldwide.

By following this easy recipe, you’ve learned how to create a chutney that’s not only delicious but also packed with nutrients. The combination of mint and coriander offers a refreshing flavour, while the addition of green chilies and lemon juice adds a perfect balance of heat and tang. Plus, its quick preparation makes it an ideal choice for busy days or last-minute gatherings.

Now it’s your turn to try this recipe and experience the magic of homemade Mint and Coriander Chutney. Don’t forget to share your creations with us—tag us on social media or leave a comment below to let us know how it turned out! For more delicious recipes, cooking tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

Final Thoughts

Mint and Coriander Chutney is a timeless classic that never goes out of style. Its fresh, tangy, and slightly spicy flavour makes it a favourite among food lovers everywhere. This recipe is your gateway to mastering the art of homemade chutneys, whether you’re a novice or a pro.

We hope this guide has inspired you to try something new and exciting in the kitchen. Remember, cooking is all about creativity and having fun, so don’t be afraid to experiment with different ingredients and flavours. And if you loved this recipe, be sure to explore our other delicious dishes and cooking tips.

Thank you for reading, and happy cooking! Don’t forget to subscribe for more recipes and updates—your next culinary adventure is just a click away.

See my video on Youtube, Instagram or TikTok to see how to make this chutney.

INGREDIENTS  

• 300 grams natural yoghurt you can use low fat, or fat free yoghurt too
• 5 tbsp fresh coriander, about 20 grams, roughly chopped (I add a small amount of the stalks too)
• 4 tbsp fresh mint, leaves only (about 12 grams)
• 3 garlic cloves
• 1 tbsp lemon juice
• 1/2 tsp salt to taste
• 5 walnuts optional
• 1-2 green finger chillies optional

INSTRUCTIONS 

• Put the fresh coriander, mint, garlic, walnuts (and green chillies if using) and 2-3 tablespoons of the yoghurt and blitz until smooth.
• If you find the mixture is too dry, then add more yoghurt after an initial blitz. You may also need to scrape the inside of the food processor with the spoon to make sure all the coriander and mint gets blitzed in the food processor. You will not be able to add all the yoghurt into a small food processor. (If using a large food processor then you can add in all the ingredients and blitz).
• Then tip the contents of the food processor into a bowl and add in the remaining yoghurt, salt and lemon juice and mix through. You will be left with a lovely green sauce.
• If the chutney is thicker than you would like, add in milk and mix until you are happy with the consistency.