Creamy Cilantro Mint Chutney (Indian Green Chutney)

Creamy Cilantro Mint Chutney is an essential condiment that pairs well with sandwich, chaat, biryani, samosa, and more! Made with only a handful ingredients, this no-cook chutney recipe is a great one to keep on hand.

Creamy Cilantro Mint Chutney, commonly known as green chutney/hari chutney is a versatile condiment in India/ Pakistan and can be enjoyed with pretty much everything. You can easily buy a jar at grocery store that sell South Asian groceries but I find fresh cilantro-mint chutney to me much superior in taste and I can customize the chutney to my taste.
Cilantro Mint Chutney is made with few fresh ingredients including cilantro, mint, green chilies, lemon juice, garlic, and ginger. There is no cooking involved and it comes together quickly in a blender.
I like Cilantro Mint Chutney to be slightly creamy so I add a handful of raw cashews to mine. For creaminess, you can also try other ingredients such as yogurt, peanut, or sev (fried crunchy noodles made with chickpa flour).

There are hardly any spices that goes into Creamy Cilantro Mint Chutney except for roasted cumin seed, salt, and sugar to balance everything out. I insist you freshly roast cumin seeds before adding everything into the blender – it really takes the cilantro mint chutney to a whole another level.

Please use the recipe below for Creamy Cilantro Mint Chutney as a rough guide; taste the chutney and adjust the ingredients (more mint, less green chilies etc) to your liking. Be cautious when adding garlic as it can overpower the chutney easily.

Creamy Cilantro Mint Chutney

For about 1 cup
1 cup cilantro, including the stem

1/2 cup mint, do not include the stem
2 green chilies (use a small variety like Thai chilies)
2 cloves of garlic
1 inch piece of ginger
1 heaping teaspoon roasted cumin seed
1/4 cup raw cashews
salt to taste
lemon juice and sugar to taste/balance
water as needed for the blender


  1. Rinse and pat dry both cilantro and mint. Discard the mint stems and only use the leaves.

  2. In a blender, add cilantro (break into half if needed), mint leaves, green chilies, garlic, ginger, roasted cumin seed, cashews, lemon juice, and 2 tablespoon of water.

  3. Blend until you get a smooth consistency. You may need to add more water periodically. Add salt and sugar to taste and balance out the flavor.

  4. Use a small rubber spatula to transfer Creamy Cilantro Mint Chutney into an airtight container. Keep it refrigerated for at least a week.

** if you make a large batch, feel free to freeze the extra as it thaws beautifully and can be enjoyed immediately.

Enjoy Creamy Cilantro Mint Chutney with:

Chana Chaat (Chaat made with Chickpeas)


Chicken Kebab Sandwich

Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.