Cilantro-Mint Chutney

Recipe from Maneet Chauhan

Adapted by Priya Krishna

Cilantro-Mint Chutney
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Rating
4(92)
Notes
Read community notes

This vibrant green chutney from Maneet Chauhan’s “Chaat” (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine — a building block for chaat, or a dipping sauce for pakora, for example — and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week — best to make it one batch at a time to enjoy that day. —Priya Krishna

Featured in: Chaat Is More Than the Sum of Its Many Flavors

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Ingredients

Yield:4 servings
  • 1cup tightly packed fresh cilantro leaves
  • 1cup tightly packed fresh mint leaves
  • ¼cup mango pulp (from 1 small mango, or from a can)
  • ¼cup fresh lime juice (from about 2 large limes), plus more to taste
  • 5serrano chiles, halved and seeded
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 133 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.

  2. Step 2

    This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

Ratings

4 out of 5
92 user ratings
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Cooking Notes

Prakash Nadkarni

The mango pulp isn't essential: before canning, it was available (homemade) only between Apr-Aug, and so most recipes omit it, and are either non-sweet or substitute smaller quantities of an unrefined sugar like jaggery. Adjust the quantity/variety of chili (green cayenne cultivars are ubiquitous in India) to heat preference, ditto for leaving the seeds in or out.

PB

I second Mr. Nadkarni's comment re. mango pulp. A non-sweet cilantro-mint chutney makes for a fantastic layering spread inside a grilled cheese and tomato sandwich. The addition of ground peanuts or peanut butter is another good variation to spread on bread or crackers.

LMK

A question: this chutney, which has 5 Serrano chiles, is called a "Cilantro Mint Chutney". But the chutney that is labelled as a "Green Chile Chutney" only has 3 Serrano chiles. Shouldn't it be the other way around, since this one has more chile?

J Nem

The mango is absolutely a must. I got unusually spicy peppers - I added apple cider vinegar since acidity cuts spice, and it ended up perfect. Easy and versatile!

Alice Kaiser

sublime. Cilantro and mint were meant for each other, and the hot peppers gave just enough emphasis.

LMK

A question: this chutney, which has 5 Serrano chiles, is called a "Cilantro Mint Chutney". But the chutney that is labelled as a "Green Chile Chutney" only has 3 Serrano chiles. Shouldn't it be the other way around, since this one has more chile?

PB

I second Mr. Nadkarni's comment re. mango pulp. A non-sweet cilantro-mint chutney makes for a fantastic layering spread inside a grilled cheese and tomato sandwich. The addition of ground peanuts or peanut butter is another good variation to spread on bread or crackers.

Prakash Nadkarni

The mango pulp isn't essential: before canning, it was available (homemade) only between Apr-Aug, and so most recipes omit it, and are either non-sweet or substitute smaller quantities of an unrefined sugar like jaggery. Adjust the quantity/variety of chili (green cayenne cultivars are ubiquitous in India) to heat preference, ditto for leaving the seeds in or out.

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