Add a new twist on your curry with this spicy cilantro mint chutney recipe. This Indian inspired chutney adds a fresh burst of cool heat to your curries, sandwiches and dips.
Indian inspired cilantro mint chutney recipe
When I first told my dad I was moving to the UK, immediately he said I’d enjoy pub culture and curry houses. Now, to be fair, it had been about a decade since my Dad had been in the UK, but to be sure both can be brilliant. However, like all things, many are not great.
As a result, in our house, we tend to make our own curries. Especially as some of the kits they have in the grocery store are probably better than you can get from your average curry house. However, the one thing I always love about visiting a curry house is the pappadoms’ and the chutneys that come this it. Lime pickle, a minted yoghurt, some red onion thingy. They are always good.
In a great curry hack, I almost always take some of these and top my curry with them. They add a different flavour and texture and are great. So recently I wanted to try and make my own chutney for our weekly curry. After a bit of playing around with flavours, and reading what some others had done, I settled on the cooling cilantro and mint, but with some tangy lime juice and the heat of Thai chilli (although jalapeno would work well too). The flavour this added to my curry was brilliant, really upped our homemade curry game.
What are some other uses for cilantro chutney?
- I’ve used cilantro mint chutney as a topping for a curry to add a new flavour and bit of heat.
- For a great twist to your chicken sandwich, spread a bit of this on your bread or wrap.
- Add a tablespoon to a cup of yoghurt or mayonnaise for a great dip for veggies.
What ingredients do you need to make cilantro mint chutney?
- Fresh mint leaves
- Green chili pepper
- Lime juice
- Sea Salt
How do you make Cilantro chutney?
First, lightly chop the cilantro, and dice the shallots and chili pepper. If you want less heat, get rid of the seeds from the chili (and don’t touch your eyes before washing your hands!). Place all ingredients in your bowl or blender, and quickly blitz until you have a smooth consistency. If it is a bit too dry, add another tablespoon of water until you are happy with it!
Be careful though, you should only let the blender be on for about 20-30 seconds total. Any more and the heat generated will affect the flavour of the herbs.
Place the chutney into a container, and chill in the fridge. It can be eaten right away but is nicer when a bit cooler.
What equipment do you need to make cilantro chutney at home?
You only need a bowl, chopping board and most importantly an immersion blender. Alternatively, you could also use a smoothie blender like a NutriBullet or Nutri Ninja.
How long will cilantro chutney keep for?
Cilantro chutney will keep for at least 3-4 days in a covered container, thanks to the salt and lime juice. If you add dairy to it (see other uses above), then it’s shelf life will be lower.
Will kids like cilantro mint chutney?
Full disclosure, I tried this with my kids. Thing 1 likes a bit of spice, so very much enjoyed it. Thing 2, not so much. However, when I removed the chili and just had the cilantro, mint and lime juice, both were asking for more the of the green sauce!
What goes with cilantro mint chutney?
Beer cocktail (look to Craft Beering)
Food that goes with cilantro chutney
- This Chickpea Curry from Nish Kitchen looks great
- Healthy Crispy Chicken Sandwich – add a spoonful of this on the base for a great twist.
- Baked chicken strips – Make a dipping sauce (see other uses above) and go wild!
Cilantro mint chutney
- Immersion blender or a small food processor like a Nutri Bullet
- 2 cups Cilantro Stems included.
- 1 cup Mint
- 1 Green chili pepper Chopped into chunks. (leave the seeds out if you don’t want it too spicy)
- 2 Shallots Peeled and chopped
- 2 tbsp Lime juice
- 4 tbsp Water
- 1 tbsp Oliver oil
- 1/2 tsp Sea salt
- Use an immersion blender to blitz ingredients except for the water. Slowly add the water tablespoon by tablespoon, until you get a good consistency. If too dry, add some more water. Use right away or store in the fridge for up to 4 days.