• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Indian Recipes » Chutneys

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    Published on December 30, 2019 · Updated on April 16, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    476 shares
    Jump to Recipe Print Recipe

    If you have grown up in an Indian home, you know that a Green Chutney Dip is kind of a staple. Of-course there are many many ways green chutney is made in Indian kitchens, with vastly different ingredients. I myself make several different variations, depending upon what I’m going to use it as or for.

    The Coriander Mint Chutney Recipe I am sharing here today is basically my go-to version for using as a green chutney dip for chicken tandoori, tikkas, kababs, samosas, and even grilled veggies & cheeses.

    bowls of coriander mint yogurt chutney with green chili & cumin seeds on the side

    What I love about this, or any green chutney really, is how simple and easy it is to make. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with.

    I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. Moreover, you can use this green chutney for samosa and other kinds of chaats too.

    Making Green Yogurt Chutney Dip

    1. Set aside all the ingredients to make green yogurt chutney. 
    2. Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.

      coriander mint yogurt chutney step by step photos
    3. In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.
    4. The coriander mint yogurt chutney is ready to serve.

    How Long Can You Store Green Chutney?

    Once you make it, you can store it in the fridge and use it for 3-4 days. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.

    Recipes to Pair Green Yogurt Chutney With: 
    Whole Roast Tandoori Chicken
    Crispy Chicken 65

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip

    coriander mint chutney with yogurt – a versatile Indian green chutney that is commonly used as an accompaniment or dip with tandoori chicken, kababs, tikkas, and even grilled veggies and cheeses
    5 from 7 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 10
    Calories: 17kcal
    Author: Shantala Shenoy Nayak

    Ingredients

    • 2 cup chopped coriander leaves pressed to fill
    • ½ cup mint leaves pressed to fill
    • 2 big green chillies
    • ¾ cup yogurt
    • 1 tablespoon ginger garlic paste
    • ¼ teaspoon jeera / cumin seeds
    • 1 teaspoon salt
    Prevent your screen from going dark

    Instructions

    • Clean and dry the coriander and mint leaves. 
    • Add the greens in the blender along with yogurt, ginger garlic paste, green chillies, cumin seeds and salt.
    • Run the blender till the ingredients have mixed well to form a smooth sauce like texture.
    • The green chutney is ready to serve.

    Notes

    1. I haven’t added any water, because I use the yogurt to get that smooth, creamy, sauce like consistency. But feel free to add in water if that’s your preference. However in that case, do ensure to adjust salt accordingly.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 274mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This recipe has been updated from the recipe archives, first published in 2018.

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    « Ginger Garlic Paste: Recipe, Ratio and Storage Tips
    Kanda Poha Recipe | How to Make Maharashtrian Kande Pohe »
    476 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Comments

    1. Ansh

      September 17, 2022 at 2:42 am

      Hi,

      I used this recipe however, the chutney on blending has become too runny..
      What can be a quick fix. My greens are over.

      Reply
      • The Love of Spice

        September 20, 2022 at 10:08 am

        You can use peanuts.

        Reply
    2. Mohammed danish

      April 17, 2021 at 3:07 pm

      I wanted to make some chicken recipe this ramadan for my family, surely gonna try this, thanks for sharing will let you know how it went

      Reply
      • The Love of Spice

        April 19, 2021 at 10:12 am

        Thank you! I’d love to hear how you found it.

        Reply
    3. Ashra

      August 04, 2020 at 6:14 am

      Hello dear , mine is watery how do I thicken it

      Reply
      • Shantala's Kitchen

        August 07, 2020 at 2:59 pm

        Hi Ashra, you can thicken the green chutney using more greens and peanuts, and adjust seasoning accordingly. Hope this helps.

        Reply
    4. Guru prasad

      April 09, 2020 at 9:06 am

      I love this chutney very much,i searched a lot but could nt find,at last i found it in your blog, prepared by me and served to my family members they also liked it
      Thank you so much

      Reply
      • Shantala's Kitchen

        April 09, 2020 at 10:13 am

        So glad to hear that. Thanks for the feedback. Really appreciate it. 🙂

        Reply
    5. Sarah

      August 26, 2019 at 10:46 pm

      Hi, can I substitute the ginger/garlic paste for fresh garlic and fresh ginger root? If so, how much of each would be accurate to use?
      Thank you.

      Reply
      • LoveOfSpice

        August 27, 2019 at 10:36 am

        Hi Sarah, yes you absolutely can. Depending on size/potency, you can take 1-2 cloves of garlic & 1/2 inch piece of ginger. Hope this helps.

        Reply
        • Sarah

          August 27, 2019 at 11:09 am

          Yes, it does, thank you!! 🙂

    6. Mridula

      September 14, 2018 at 1:12 pm

      Truly a delight ! Perfect pairing with tandoori, just loved it.

      Reply
      • LoveOfSpice

        October 26, 2018 at 9:11 am

        Thank you!

        Reply
    7. BellyBytes

      July 07, 2018 at 4:25 am

      I must be the only Indian on this planet who doesn’t eat or like chutneys and pickles. I do make chutney however for my family but personally my preference has rubbed off on my girls who are also quite indifferent to it. Too bad for us isnt’ it? I know my mom gets mad when I refuse to eat chutney.

      But I loved your food blog. It is attractive and your recipe is well written. The photographs are well presented too! Good luck with this blog. Knowing your dedication to perfection I’m sure it’ll go places.

      Reply
      • LoveOfSpice

        July 09, 2018 at 12:21 pm

        Thank you so much for those kind words. I am truly grateful for your support and encouragement. 🙂

        Oh and I can completely understand your indifference to these accompaniments, because even though I enjoy the chutneys, I am not fond of pickles. I don’t hate them or anything, I’m just indifferent to them, I guess.

        Reply
    8. Shalini

      July 06, 2018 at 12:58 am

      ..and look who is back! Glad to see your new post, Shantala! Do post regularly 🙂
      Love the recipe you shared. P loves his Coriander Mint chutney though I am not a fan. I will definitely try your recipe next time!

      Reply
      • LoveOfSpice

        July 09, 2018 at 12:18 pm

        Thank you, thank you so much, Shalini. I promise to be more regular. Thank you for all the support and encouragement. And I hope P likes this variation of the green chutney. 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    a bowl of red coconut chutney.

    Red Coconut Chutney Recipe

    a bowl of white coconut chutney.

    Coconut Chutney Recipe (South Indian Style)

    soft rava upma served in a plate.

    Rava Upma Recipe (with Tips to make Soft, Fluffy Upma)

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    close up shot of whole masoor dal tadka in a big bowl.

    Whole Masoor Dal Recipe

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2023 SHANTALA's KITCHEN

    476 shares
    476 shares