Mint lives gives a lot of good benefits to our body. Tender mint leaves can be eaten raw too. Mint water (mint leaves soaked in drinking water) is given in south indian temples & is also used at home. In olden south indian homes, you can find a small mint plant behind the house. Ladies worship this mint plant also like god. You come around the mint plant every day in the morning as part of prayer to god. Coming around the plant makes you to breath these mint smell.. and thus it freshnes the body. Though it is a custom that people follow, they have some health meaning behind.

Now that we have changed to apartments and modern living, the health benefits received by following customs as defined by our ancestors is almost lost. Alternatively, we can cook such good ingredients at home & eat it atleast once in a week to keep our body naturally healthy.

My mom cooks this coriander-mint chutney & mint chutney(separtely sometimes) at home. Only-mint chutney though healthier, is not very tasty. But with coriander the taste is completely different & even kids would like it. I love both of these chutneys from my mom. We take it with dosa, idli or even rice sometimes. I prepare coriander-mint chutney atleast once in a month. My husband & chellama like this coriander-mint chutney very much. Here is the recipe for everyone to enjoy.


1. Coriander Leaves Fresh – wash it & cut it a little.

2. Mint Leaves Fresh – wash it & take only the leaves & cut it

3. Red Chillies / Green Chillies – quantity as per the spicyness required

4. Tamarind – a little.

5. Curry Leaves – a little or more. This also has health benefits.

6. Mustard Seeds

7. A Tablespoon of oil to fry

Mint leaves

Mint leaves

Coriander Leaves

Coriander Leaves

Cooking Procedure:

1. Heat the pan in medium heat. Add a tablespoon of oil. Once the oil is heated, add mustard seeds. Once they splutter, add curry leaves & red chillies.

Coriander-Mint Chutney Step 1


2. Add tamarind – a small pinch. I use tamarind paste 1/2 spoon or less.

Coriander-Mint Chutney Step 2


3. Add coriander leaves & mint leaves and mix it well in mixture.

Coriander-Mint Chutney State1

Curry leaves & chillies are fried well

Coriander-Mint Chutney Step 3

Add cut coriander leaves and fry it

Coriander leaves are mixed well

Coriander leaves have mixed well

4. Once the mixture smoothens, remove from heat & allow it to cool.

Coriander-Mint Chutney Step 4

Add mint leaves and mix it well.

5. Before you grind it in mixie, add required amount of salt & little bit of water. Add water as you grind based on the thickness you require.

Coriander-Mint Chutney Step 5

Allow the fried mixture to cool and then grind it into a smooth paste

Coriander-Mint Chutney Ready

Coriander-Mint Chutney Ready to serve

6. The grinded mixture can be refrigerated and used for upto 5 days.

Note: If you don’t wish the freshness to be lost, then don’t fry it long. Just until it smoothens. (a few minutes)