Cilantro Mint Sauce Recipe, cilantro mint chutney, cilantro mint chutney indian
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Cilantro-Mint Sauce Recipe

Adapted from Deepa's Secrets cookbook by Deepa Thomas. Because this sauce does have a nice kick, I usually serve it separately so people can add it as they wish.
Makes 3/4 cup sauce.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: easy cilantro chutney
Servings: 6
Calories: 98kcal
Author: Aliye Aydin


  • 1 cup mint leaves (from one small bunch mint)
  • 1 cup cilantro leaves and tender stems (from one small bunch cilantro)
  • 1 jalapeƱo
  • 1/4 onion
  • 1 small knob ginger
  • 1 small clove garlic
  • 1 teaspoon cumin seeds
  • 2 Tablespoons fresh lemon juice
  • 1/2 Tablespoon honey
  • 1 teaspoon fine sea salt
  • 1/4 cup water


  • Roughly chop mint leaves, cilantro leaves and stems, jalapeno (leave the veins and seeds if you want more spice), and onion.  Grate one tablespoon ginger. Peel garlic clove. Toast cumin seeds by placing them in a dry saute pan over medium heat until fragrant, about 3-5 minutes.
  • Combine above ingredients with lemon juice, honey, salt, and water in a high powered blender. Process on high until a smooth sauce is formed. 
  • Store in a glass jar. Cilantro-Mint Sauce can be kept in the fridge for up to one week.


Calories: 98kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Sodium: 2355mg | Potassium: 415mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3140IU | Vitamin C: 48.8mg | Calcium: 139mg | Iron: 3.9mg