This cilantro and mint chutney is not just a South Indian chutney, it is a universal South Asian chutney that is almost always made in all Desi homes with little variation. Whenever you travel abroad and find a Desi restaurant, you will surely find this chutney on the table.
Commonly known as “pudina chutney”, this chutney is mostly based on a coriander and/or mint chutney recipe, with green chilies to spice it up. This recipe is very versatile and can use just mint, just cilantro (coriander), or you can use both. Any way you do it, there is a guaranteed flavor explosion. Understandably, there are many variations of this chutney, and it is made differently in different homes. The South Indian version is spicy, tangy, and refreshing as it includes coconut as well.
As universal as its presence is, it can be paired with a number of different foods, not just idlis and dosas. However, this side dish is a must with hot idli and dosa. Before I write a complete poem on this chutney (which I am tempted to do), let us move on to the recipe.
To make this easy recipe, have a look at its ingredients.
Ingredients for Cilantro and Mint Chutney
- ½ cup freshly grated coconut (or frozen but thawed coconut)
- ½ cup fresh coriander leaves
- ¼ cup mint leaves
- 1 tbsp roasted gram dal (Bengal gram)
- 1-2 green chilies (or according to taste)
- ½ inch ginger
- 1-2 cloves of garlic
- 2 tbsp tamarind pulp
- A pinch of asafoetida (skip for gluten-free)
- A pinch of salt
- ½ tsp oil
- 1 tsp lemon juice (optional)
- 1 tsp oil of your choice
- ¼ tsp mustard seeds
- ½ cumin seeds
- ½ tsp urad dal
- 1 dry red chili
Cooking Instructions for Cilantro and Mint Chutney
There is not much cooking to this recipe, mostly just blending and tempering, so it is time you get your food processor / blender ready or go old school and use a mortar and pestle.
Follow these step by step instructions to make your own green chutney quickly for a great dip with a snack or dosa.
- Thoroughly wash and pat or air dry your mint and cilantro / coriander leaves to get rid of any dirt.
- Now heat a small pan and add a little oil and fry your chana dal in it.
- Now turn off the flame and add the asafoetida, coconut, garlic, green chili, coriander, and mint leaves.
- Give everything a good mix off-heat. Expect the pan heat to wilt the mint and cilantro leaves.
- Once the mixture cools down, pour it into your mixer/blender with chana dal and rest of the ingredients.
- Blend it to a smooth paste, you can add a little water to achieve your desired consistency.
- Once everything is blended and smooth, pour it into a serving bowl.
Tempering the Cilantro and Mint Chutney
Not tempering your chutney makes me lose my temper because you miss out on such a beautiful aroma and flavor. So, to give your chutney the kick it deserves, temper it.
- Heat oil in a tadka pan and add mustard and cumin seeds to crackle.
- Now add the urad dal, let it turn into a golden brown color.
- Then break a dried red chili pepper and add it to the mix.
- Take your tadka off the flame and pour it over your chutney.
Serving the Cilantro and Mint Chutney
Serve your green chutney with idli, dosa, uttapam, rice, pakora, sandwiches, or nachos. You can also serve it in combination with other South Indian chutneys like coconut chutney, onion chutney, or tomato chutney. It has such a universal taste that you can serve it with absolutely anything, but remember to always give your food a tadka of love and passion for food – trust me, it doubles the flavor!
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.