Vegan Masala Recipe

Homemade Cilantro Chutney

Name: Homemade Cilantro Chutney
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1/4 of a small yellow onion, coarsely chopped; 2-3 cloves garlic, chopped; 1-inch piece of fresh ginger, chopped; 2-8 green chilies, chopped (2 for mild, 4-8 for spicy); 1 bunch cilantro, washed and cut into 1-2 inch sections, including the stems; 1/2 cup fresh mint, coarsely chopped; 1/2 cup vegan plain unsweetened yogurt; 1/2-1 tsp salt, to taste; 2-4 tbsp fresh squeezed lemon or lime juice, to taste

Coriander, mint, green chilli and lime make a chutney that is grassy, sharp and wonderfully fresh. A spoonful wakes up pakoras, wraps, roasted vegetables and almost anything from the grill.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

10 minPrep: 10 minCook: 0 minServes 1IndianVegan

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From the kitchen

What to expect

This chutney leans sharp and green, with ginger, chilli and yogurt giving it a clean, cool finish. It is the kind of thing that wakes up a plate of snacks, flatbreads or leftovers.

Serving idea

Best served simply

Serve with samosas, dosas, chaat, roasted vegetables, or spread on sandwiches and wraps.

Recipe-specific guidance

Why this method works

Tender coriander stems carry plenty of flavour and give the chutney body, while mint, citrus and green chilli keep it bright. Blending with only enough yogurt to move the blades avoids a thin chutney that runs off snacks and breads.

Cues to watch for

•Wash the herbs thoroughly and shake away excess water before blending.
•Stop and scrape the blender rather than adding too much liquid at once.
•Taste for salt and citrus after blending because herb bunches vary in size and strength.

Useful substitutions

•Use all coriander when mint is unavailable, adding a little extra citrus to taste.
•Unsweetened soy or coconut yogurt works; avoid sweetened or vanilla varieties.
•Remove chilli seeds or reduce the number of chillies for a milder chutney.

Storage and reheating

Refrigerate immediately in a clean sealed jar and use within two days. The colour darkens with air exposure, so press reusable wrap to the surface or use a small container.

Cook the recipe

Method

1
In a food processor or blender, add 1/4 of a small yellow onion, 2-3 chopped cloves garlic, 1-inch piece of chopped ginger, and 2-8 chopped green chilies. Process until the mixture is finely minced.
2
Add 1 bunch cilantro, 1/2 cup fresh mint, 1/2 cup vegan plain unsweetened yogurt, 1/2-1 tsp salt, and 2-4 tbsp fresh squeezed lemon or lime juice. Blend until smooth, stopping to scrape down the sides as needed; keep a little texture if you like it that way.
3
Taste and adjust with more salt or lemon or lime juice if needed. If the chutney seems too thick, blend in a spoonful of water at a time until it loosens slightly.

A few useful notes

Notes

This chutney is best made close to serving, since the herbs lose some brightness after a day or two. It keeps well in a covered container in the fridge for 3 to 4 days.
For longer storage, freeze in small portions and thaw in the fridge. Stir before serving, since the yogurt can separate a little after chilling.
Use more green chillies for heat, or keep them low and let the ginger and lemon carry the sharpness. A thicker chutney works well as a spread; a looser one suits dipping.

Gather everything first

Ingredients

1/4 of a small yellow onion, coarsely chopped
2-3 cloves garlic, chopped
1-inch piece of fresh ginger, chopped
2-8 green chilies, chopped (2 for mild, 4-8 for spicy)
1 bunch cilantro, washed and cut into 1-2 inch sections, including the stems
1/2 cup fresh mint, coarsely chopped
1/2 cup vegan plain unsweetened yogurt
1/2-1 tsp salt, to taste
2-4 tbsp fresh squeezed lemon or lime juice, to taste

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