Gluten free recipe

Mint and Coriander Chutney/Dip

Mint and Coriander Chutney/Dip

Coriander commonly known as cilantro is very common in every Indian household. We Indians can’t eat without this chutney. It goes well with sandwiches, parathas, snacks, kebabs, chips well almost with anything. The ingredients to make this isn’t much and you don’t need a lot except a bunch of mint leaves and fresh coriander leaves.

Serves: Enough to last 2-3 days

Time: 5 minutes


Mint: 1 cup

Coriander: 2 cups

Lemon: Juice of 2 lemons

Garlic cloves: 3-4

Salt: 2 tsp or adjust according to your liking.




In a blender, blitz mint, coriander, lemon juice, garlic and salt with some water. Don’t add a lot of water, start with 3 tbsp, if you feel it needs more, add more. The chutney is ready when you see a slightly thinner version of puree. Puree is too thick, chutneys are slightly runnier than that. Your chutney is done. Keep them in the refrigerator and it will last upto 3-4 days easily.





Leave a Reply

Your email address will not be published.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