Mint-Cilantro Chutney

Related event: Bangladesh Cooking Lesson

Mint-Cilantro Chutney

Adapted by Chef Christina Reimer
Prep Time 5 minutes
Cook Time 0 minutes
Cuisine Bangladesh
Servings 1 cup


  • 1 cup packed cilantro leaves and stems
  • 1 cup packed mint leaves only, please
  • 1 green serrano chile optional; if you don’t like too much heat, remove the seeds
  • 1/4 small red onion peeled and sliced
  • 1 tablespoon dried pomegranate seeds or 2 tbs. dry pomegranate powder optional
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon table salt
  • Up to 2 tablespoons water


  • Blend the cilantro, mint, chilli, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.
  • Transfer to a covered container and chill for about 30 minutes.
  • Serve cool.


This chutney will keep, refrigerated, for 4 days.