This Cilantro Mint Chutney is generally served with samosas and pakoras at Indian restaurants. It is a really flavorful sauce with a hint of tanginess. This versatile sauce can also be used on sandwiches, Indian potato dishes, basmati rice and much more.

Cilantro Mint Chutney [Vegan]



  • 3 Cups Cilantro
  • 1 Cup Fresh Mint
  • 1  Serrano Peppers (optional)
  • 1 Tablespoons Fresh Ginger Root – microplaned
  • 1/4 Cup Expeller Pressed Grapeseed Oil
  • 2 Tablespoons Lemon Juice – fresh squeezed
  • 1/4 Cup Filtered Water (if you like it thinner add a little more water)
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Sea Salt or to Taste


  1. Pick the mint and cilantro leaves off the stems, measure and put into a food processor or blender.
  2. Cut the stems off the serranos and remove the seeds (optional).  Peel the ginger with a peeler or a spoon then grate it with a micro planer and measure.  Then add both the serranos and ginger into the food processor or blender.
  3. Measure and add grapeseed oil, lemon juice, water, cumin seeds and salt; then blend until pureed.

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