EASY Coriander Mint Chutney & Coconut Chutney

Two staple chutneys you will always want to have in your fridge. Popular with dosas and Indian street food, both chutneys are EASY to make and take no time at all.

Both go great with snacks like tikki, samosas, pakodas, and idli. They also make great dipping sauces and sandwich spreads. Coriander mint cucumber sandwich is just OUT OF THIS WORLD good.

I prefer using my Vitamix with chutneys; it gives it a creamy consistency and ensures there are no big pieces remaining. It mixes everything so smoothly and comes out perfect every single time.



For Coriander Mint Chutney:

  • For Coriander Mint Chutney:
    3 bunches of cilantro
  • 1 1/2 cups mint
  • 1 seranno pepper
  • 9 cloves garlic
  • 2 one inch pieces of ginger
  • 2 tbsp cashews
  • 1 tbsp cumin powder
  • 1 tbsp chaat masala
  • salt to taste
  • juice of 2 lemons
  • 3/4 cup water

For Coconut Chutney:

  • 3/4 cup shredded coconut
  • 2 tbsp roasted chickpeas
  • 1 inch piece ginger
  • 1/2 jalapeno pepper
  • 1 dried red chili pepper
  • 1 tsp cumin seeds
  • salt to taste
  • water as needed
  • toasted mustard seeds
  • 3-4 curry leaves



Off On

  1. Add all ingredients into a blender and blend until smooth. I like to scrape down the sides halfway to make sure every bit of it gets mixed together. Keep add a little water at a time until you reach your desired consistency.

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