5-min Coriander Mint Chutney

In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.

This easy 5-minute Coriander Mint Chutney recipe is my go-to green chutney dip for tandoori dishes, kebabs and bombay sandwich. I paired this with my Tofu Tandoori Tikka Skewers that were so addictive.

You can make this chutney without yogurt for south indian style dishes like Idli and Thosai. However, for more Tandoori style dishes, the addition of vegan yogurt elevates the chutney to another level and also helps to cool down the overall dish. I would recommend using soy or cashew yogurt for this recipe, rather than coconut yogurt to mimic the non-vegan version.

What You Need for This Recipe

• mint leaves – these are crucial but you wouldn’t want to add too much mint leaves, then your chutney would become bitter.
• coriander – add coriander leaves with stems for a no waste recipe
• ginger – fresh ginger or minced ginger would work well
• green chili – this is essential for spice, you can use any type of green chili like jalapenos
• soy/cashew yogurt – the creaminess of the yogurt helps to cool down the flavours of the dish
• lemon juice – to add tanginess while balancing out spice from green chilies and bitterness from the leaves, specifically mint!
• ground cumin – essential spice, you can also use whole cumin seeds but ground cumin would be best
• salt & black pepper

This recipe is vegan AND gluten free! You can store this in the fridge for about 3-5 days.