This cilantro mint chutney with Indian gooseberry or amla pudina chutney as we call it at home is a simple, quick-to-make condiment that is packed with the goodness of amla and fresh herbs. This stunning, emerald-colored chutney can make even the simplest of meals interesting. What is even better is that it is free from all the top 14 allergens!
Making cilantro mint chutney
Such an easy recipe, this is! Just needs 6 ingredients - amla (Indian gooseberry), fresh cilantro leaves (and stems), mint leaves, green chilies, and salt.
Put all of the above in a blender, add a splash of water, if required, and blend smooth - that's it!
See the recipe card below for quantities and detailed instructions.
That's it! The chutney is ready. I told you it is simple, right?! And that color! Beautiful 🙂
See the serving suggestions below on how to enjoy this versatile chutney.
Tips and notes
The ratio of cilantro to mint: I use less quantity of mint than cilantro. If you like, use the same quantity of mint as cilantro. You will then have to adjust the quantity of other ingredients.
Fresh Herbs: For that fresh, deep green color, make sure to use fresh, tender herbs.
Green Chillies: Use as hot or as mild as you want. I like mine medium spicy.
Frozen amla: A quick to that frozen amla is to immerse them in warm water for 15 - 20 minutes and then squeeze the water out of them. Do not discard that water! Use it in your soup or stew.
An essential flavor in this chutney is sour. Lime/ lemon is most commonly used. Other natural souring ingredients such as dried mango powder (amchur); fresh green (unripe) mango, tomatoes, and dried pomegranate seeds (anardana) are also used. Each one of these adds its own distinct flavor to the chutney.
Cannot find amla where you live? Then try this green chutney recipe with the juice of a lime.
Storing the chutney
Storing the chutney: Store the chutney in a glass jar. Cover with the lid and keep it in the fridge. This chutney will stay fresh for up to 10 days.
This chutney is used as a dipping sauce for Indian snacks such as samosa, onion bhaji, aloo tikki, and pakoras.
I love having this chutney with flatbreads like this gluten free naan and as a spread on my toast.
About amla (Indian gooseberry)
This dish tastes great on a piece of toast, wrap, and in a sandwich!
Amla, also known as Indian gooseberry, is widely considered a superfood. Read here about the health benefits of amla.
According to Ayurveda, amla is a superfood that rejuvenates the immune system, particularly the lungs.
Although amla, like most other berries, is an autumnal fruit, these days it is available throughout the year. In India, they are available fresh in most farmers' markets. If you can find the fresh ones, then hoorah! If not, you should be able to get frozen ones in most Indian supermarkets. Thaw the frozen ones before use.
Frequently Asked Questions
There are a few reasons why mint cilantro chutney can go bitter. 1) if you have not used fresh herbs 2) If you have chopped the mint leaves - chopped mint leaves turn black very quickly and that can cause them to be bitter. 3) If you grind the chutney for too long and not at high speed, this may cause the chutney to become bitter
Yes! Make the chutney as per the instructions (see recipe card). Transfer to a freezer-safe container and freeze.
This cilantro mint chutney will last in the fridge for up to10 days. Make sure that you store it in a dry, clean glass jar with a tight-fitting lid.
If you have made this cilantro mint chutney, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
Cilantro Mint Chutney with Amla (Gooseberry)
- 1 blender jar
- 1 glass bottle with lid (for storing the chutney)
- 1 big bunch fresh cilantro (coriander) (leaves + stem) (250 grams, approximately)
- 1 handful fresh mint leaves (50 grams, approximately)
- 4-5 green chilies
- 1 teaspoon salt
- 2 medium sized amla (Indian gooseberry) (50 grams, approximately)
- 2 tablespoons water (use only if needed)
Prep the herbs
- Wash the fresh cilantro and pat dry. Chop them roughly. Use the leaves and the stems. The stems lend a lovely texture and add fiber to the chutney. Wash the mint leaves and pat dry. Use only the leaves. Do not chop the mint leaves. Chopped mint leaves turn into a dark brown/black colour soon after they are cut. This changes the taste and colour of the chutney.
Prep the Amla
- If using fresh amla: Wash and pat it dry. Chop into 8 pieces and discard the seed. If using frozen amla: Thaw it before use. Fastest way of thawing frozen amla is to immerse them in warm water for 5 minutes and then squeeze the water out. Do not discard that water! Use it in any soup or stew.After removing the seed, you will have approximately 40g of amla for the chutney.
- Chop the green chillies.
Make the chutney
- Add amla and green chillies to a blender jar. Grind it till smooth. Now add the herbs and salt. Blend to a smooth paste. If required add 1-2 tablespoons of water and grind.1 big bunch fresh cilantro (coriander), 1 handful fresh mint leaves, 4-5 green chilies, 1 teaspoon salt, 2 medium sized amla (Indian gooseberry), 2 tablespoons water
- A good chutney will be smooth and thick.
- Use this chutney as a spread for your sandwich or veggie wrap.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Made this the other days and had it with your gluten free naan. Delish!
Padma Kumar says
I love that combination too! So glad that you liked it. Thank you!