Mint coriander chutney recipe [with almonds]

Make this mint coriander chutney with almonds and enjoy with your parathas, sandwiches, rolls and salads.


Mint coriander chutney is a staple chutney in India and there are many ways to make this one. This recipes does not use onion, garlic or ginger. It’s the perfect combination of sweet, sour and spicy flavours.

  • Store this chutney in a clean, air-tight steel or glass container and refrigerate it. It stays good for 10-12 days
  • I’ve added almonds to make it thick, you can replace almonds with peanuts
  • Make sure you use fresh coriander and mint leaves
  • You may skip jaggery


  • Coriander: 2 cups
  • Mint leaves: 1 cup
  • Green chillies: 1-2
  • Jaggery 1-2 tbsp
  • Lemon juice: 1tbsp
  • Cumin seeds: 1 tsp
  • Salt: 1-2 tsp

Preparation method:

  1. Add all the ingredients to a grinder/blender jar
  2. Grind without adding water
  3. Taste to check for salt
  4. Transfer to clean glass or steel air-tight container
  5. Store in refrigerator.

This chutney can be served with parathas, chillas, cutlets, kebabs and even works great as a salad dressing. You can also use this chutney to make mint raita.

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Grazilia Almeida-Khatri
Trained as a physician, Dr Grazilia Almeida-Khatri is a wellness coach and consultant. She endorses yoga as a way of life and conducts wellness and yoga retreats for individuals and corporates. She is also trained in Pilates by Michael King, who is based in the UK. Dr Grazilia is a practitioner of the Body Mirror System of healing as taught by Sir Martin Brofman. She lives in Pune, India and offers consultations in person and online.


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