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Cilantro Mint Chutney Final 1 4583
Cilantro-Mint Chutney
Author -Traffic Light cook
This vegan, gluten-free, Indian cilantro-mint chutney offers digestive benefits and is a great companion to sandwiches, buddha bowls, and pretty much anything Indian. 
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Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Spices & Condiments
Cuisine Indian
Servings 16
Calories 7 kcal


  • 1/2 cup cilantro (packed)
  • 3 tbsp mint leaves (around 10-11 mint leaves)
  • 1 tsp fresh ginger (roughly chopped)
  • 1/4 tsp salt
  • 1/2 tsp whole cumin (can sub with ground cumin)
  • 1/2 cup mango* (ripe, cubed)
  • 1 jalapeño pepper** ( sub with green chillies or Serrano pepper)
  • 6 tbsp water
  • 2 tsp maple syrup (can sub with 1 tsp of sugar)
  • 2 tbsp lemon juice (fresh)


  • Wash cilantro and mint leaves well under running water. Both herbs should be completely dirt- and grit-free. Wash ginger and jalapeño pepper as well. 
  • Add all ingredients to a blender (or food processor) and blend on high till well mixed. Enjoy!


*In India this chutney is made with raw mango, which offers plenty of tartiness. If using raw mango, reduce or omit fresh lemon juice.
**you can dial up (or dial down)  heat in this chutney by adding more (or less)  jalapeño peppers.


Serving: 1tbspCalories: 7kcalCarbohydrates: 1gSodium: 46mgPotassium: 11mgSugar: 1gVitamin A: 100IUVitamin C: 3.1mgCalcium: 2mgIron: 0.1mg
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