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Cilantro Mint Chutney

Updated: Apr 4

This green chutney is an awesome addition to your Indian feast. I like to serve this with Gwen's Chicken Curry and my Mango Chutney. The combination of fresh cilantro and mint with yogourt, ginger, jalepeno and lemon juice is the perfect match for curries, and Indian appetizers such as Pakoras.


1/2 Cup plain full fat yogourt, I like Astro

Juice of 1/2 large Lemon

1 Cup finely chopped Cilantro Leaves

1/2 Cup finely chopped Mint Leaves

1/2 Jalepeno pepper, finely chopped

1 Tablespoon grated fresh Ginger

1 clove of fresh Garlic, smashed (remove any of the green centre)

1/2 teaspoon of Sea Salt

1/2 teaspoon of Honey


Mix all of the above ingredients together in a stainless or glass bowl, cover and keep refrigerated for a couple of hours so that the flavours blend.

Serve alongside chicken curry and mango chutney, and toasted spiced cashews


Are Cilantro and Coriander the same?

Cilantro and Coriander are two different names for the same plant. Cilantro is the Spanish name for the leaves, that are used in Chutneys, Salsas and Guacamole. The stems are also used in many recipes. Coriander refers to the seeds which may be ground into a fine powder and used in curries and spice blends such as Garam Masala.

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