Indian recipes/ Sauces, dressings & condiments

Koriander & Mint Chutney

28 November 2020

This is a recipe from the mother of my colleague Sandeep. It’s got it all: sweet, savoury, spicy, fresh and full of flavour. It goes amazing with pretty much any dish: curries, stir fries, salads, sandwiches, go crazy!

Koriander & Mint Chutney

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Sauces, Condiments Indian
By Saffron & Sandeep Serves: 1 jar


  • 1 bunch of mint leaves, ± 1 cup of just the leaves
  • 1 bunch of coriander leaves & Stems, ± 1 cup
  • 1 small onion, chopped
  • Juice of 1/2 lime to start, more if needed after tasting
  • 1 tsp salt, more if needed after tasting
  • 2 tsp sugar, more if needed after tasting
  • 5-10 chopped green chillies (amount depending on how hot you like it)
  • A little cold water to loosen it up, 1 tbsp at a time
  • 1-2 tbsp roasted chickpeas (chana) or almond flour
  • 1/2 - 1 tsp white vinegar (optional, see notes)



Add all the ingredients into a food processor and mix it down to a pesto-like consistency.


The Chana or almond flour is to make sure the water doesn't separate from the chutney over time.


It will keep in the fridge for at least a week.


After tasting I found it needed just a drop more sourness, but I didn't have any lime juice left. But easily fixed by adding a drop of vinegar!

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1 Comment

  • Reply
    Nalli Nihari & Koriander Chutney – A Pinch of Saffron
    28 November 2020 at 15:34

    […] I was imagining and looking for. It was truly amazing. We didn’t end up crying, but the spicy Koriander & Mint Chutney helped a bit with that ;-). We served it both with steamed cumin rice, but I can imagine Naan would […]

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