Coriander and Mint Chutney – Ramadan Must Have!

Ramadan always calls for an assortment of chutneys/dips!
My favourite is the Coriander and Mint Chutney which is always a hit and tastes good with almost anything. It’s super easy to prepare and can last for weeks if properly refrigerated or you can even freeze it.

I normally use less mint because it can change the colour of the chutney into dark green, which does not look fresh. I like mine more garlicky so you can adjust as per your taste! Also, I use lemon juice but you can use Tamarind instead.

This is my version of the recipe: 


  • Coriander (1 bunch)
  • Mint (1/4 bunch)
  • Cumin Seeds ( 1-2 tsp full)
  • Garlic Cloves (5-6)
  • Green Chillies (1-2 large)
  • Red Chilli Flakes (1tsp)
  • Lemon Juice (1/4 Cup)
  • Salt to taste
Put everything in the blender and blend well into a smooth paste. You will have to add some water to smooth it out. (do not add too much water as it will become too watery)
You can adjust the seasoning as per your taste.
Serve with anything you like. Tastes best with Pakoras, Samosas, Kebabs etc.
You can serve it as it is or you can add yoghurt to make a nice dip.

P.S: This chutney can also be used as a marinade for Chicken, fish or meat.

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