Cilantro-Mint Chutney
aka Green Chutney
Dear Mya and Devin,
Cilantro-mint chutney, or green chutney, is one of the three mother chutneys I want you to know. The others are tamarind-date, or brown chutney, and garlic, or red chutney. These three show up again and again in Indian cooking, especially in chaat and street food, and once you understand them, a lot of flavor logic starts to make sense.
We are a condiment family. You both grew up opening the refrigerator to door shelves crowded with Kewpie mayo, whole grain mustard, Dijon, and that one yellow bottle we never seemed to finish. There were always several hot sauces in rotation, something smoky, something vinegary, and always a jar of chili crisp within reach. Tucked behind all of that were the homemade things, small containers of chutney in repurposed sour cream or yogurt tubs. Sauces are how we build flavor, a way of making sure every meal has something punchy alongside it.
Of the three mother chutneys, green chutney is the one I lean on most. It is bright and herby, a little spicy, and endlessly adaptable. You watch me make it without much ceremony, equal parts mint and cilantro blended with peanuts, garlic, salt, green chilies, and lemon. It shows up everywhere in our food. With samosas and kebabs, spooned over dhokla, mixed into ranch for dipping pizza crusts, or spread on bread for chutney cheese sandwiches we pack for road trips or picnics. This is the chutney that works hard for you, which is why I always keep some in the fridge and usually extra in the freezer.
When you make it yourselves, aim for a chutney that is smooth, spoonable, and vibrant, never watery. Raw peanuts add richness and help the sauce emulsify, giving it body without dulling the flavor. If you are cooking for someone with a nut allergy, thick whole milk yogurt is an easy swap. The flavor stays slightly softer but still balanced.
And Mya, because you have that gene that makes cilantro taste like soap, I often make a version just for you with mint alone, or with herbs like dill or parsley. Both are delicious and keep the spirit of the chutney intact.
