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Mint-Coriander Chutney Recipe

Makes 2 pints

This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates.


  • 2 medium bunches fresh coriander
  • 1 medium bunch fresh mint
  • 6 fresh jalapeno peppers, or to taste
  • 1 small onion, chopped
  • 1 piece fresh ginger (1/2"), peeled and grated
  • 1 tsp lime juice
  • 1/2 tsp sugar
  • Salt, to taste
  • 1 tsp vegetable oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds


1. Coarsely chop coriander, mint, and peppers.
2. Process first eight ingredients in a blender, adding enough water to make a coarse paste.
3. Transfer to a nonmetallic container.
4. Heat oil in a saucepan.
5. Add mustard seeds and let them splutter.
6. Add cumin seeds and stir until fragrant.
7. Remove from heat and add to chutney.
8. Mix well before serving.
9. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Herb and Spice
Cuisine:Asian / Indian
Preparation Method:Fry
Dish:Spreads and Sauces / Chutney

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