Indian Green Chutney (Cilantro Mint Chutney)


Green Chutney (Cilantro and Mint Chutney) by

Indian green chutney, a popular and versatile Indian condiment, is so easy to make! Toss a few ingredients into a blender – that’s it! You’ve got the perfect accompaniment to any Indian meal.

What is Green Chutney?

Green chutney, also known as Hari chutney, is a versatile green sauce made with fresh cilantro leaves and mint leaves. It’s often served alongside Indian snacks, like samosas, chaat, or sandwiches. Here are a few ways to use this chutney:

  • As a marinade
  • Serve it as a dip along with some kabobs or cutlets
  • Use it as an herby spread on a sandwich

I love this spicy and bright chutney with everything. It’s the perfect combination of spicy, sweet, and tangy.


The main ingredients in green chutney are:

  • Cilantro
  • Mint
  • Onion
  • Green Chilli
  • Lemon juice
  • Sugar

There are many ways to make cilantro mint chutney, with every Indian family making their version slightly differently.

My family recipe calls for a secret ingredient: pomegranate seeds. No worries if you can’t find them – you can always substitute the seeds with a teaspoon of sugar.

How to Store Green Chutney:

Keep it in an airtight container in the fridge for a few days, or store it in the freezer for months. You can use a silicone tray to freeze the chutney.

What to Serve with Green Chutney:

Make this chutney and eat it on top of everything. It’s spicy and sweet and absolutely delicious! Here are some recipes that go well with green chutney:

aloo pakora (potato pakora)
Green Chutney (Cilantro and Mint Chutney) by

Green Chutney

Green Chutney (Cilantro and Mint Chutney) by

Green Chutney

5 from 1 review
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Course Condiment
Cuisine Indian


  • 1 small white onion (4 ounces) roughly chopped
  • 1 cup packed mint leaves
  • 1 ½ cups packed cilantro
  • 1 Indian green chili or serrano pepper to taste
  • Juice of 1 lemon 2 tablespoons lemon juice
  • ½ teaspoon fine sea salt
  • ½ teaspoon sugar or jaggery or coconut sugar, to taste
  • Small handful of fresh pomegranate seeds optional but delightful


  • Blend all of the ingredients together until well combined. You can add water (3 to 4 tablespoons) as needed. If you prefer a thinner consistency, feel free to add more water.
  • Taste the chutney and add more sugar if desired.
  • Store in an air-tight container in the fridge for up to one week or freeze for longer storage.


  • Depending on the blender or food processor you use, you may need to add 3 to 4 tablespoons of water.
  • If you skip the pomegranate seeds, you can add a bit more sugar.
  • Freeze cubes of this chutney and thaw as needed.


Calories: 91kcalCarbohydrates: 20gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 1193mgPotassium: 560mgFiber: 6gSugar: 7gVitamin A: 3590IUVitamin C: 32mgCalcium: 152mgIron: 3mg
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Just for fun, here is a picture I took back in 2013:

Green Chutney

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Chance says

    5 stars
    This chutney is SO GOOD. I don’t like to measure herbs and I don’t like having any left over either, so I use one bunch of mint with one bunch of cilantro. It seems to come out about the same ratio as the recipe, without measuring. I omit the sugar. This keeps well for at least a week in the fridge. I add a small layer of oil to the top to seal off the goodies from the air. We love this with samosas and lazy tikki.

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