Cilantro Mint Chutney (Vegan & No Yogurt)

Name: Cilantro Mint Chutney (Vegan & No Yogurt)
Prep time: 5 min
Total time: 5 min
Cuisine: Indian inspired
Ingredients: 3/4 cup packed fresh mint leaves; 1/2 packed fresh cilantro; 1 jalapeno (seeds removed if preferred); 4 tablespoon avocado (roughly half of an avocado); 1 clove garlic (minced); 1/4 teaspoon fresh ginger (minced); 1/4 teaspoon salt or more to taste; 2 teaspoon maple syrup; 2 tablespoon lemon juice; 5 tablespoon water (adjust as needed)

cilantro mint chutney in a small ramekin with a spoon

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This homemade vegan cilantro mint chutney recipe is so easy and quick to make, it also has no yogurt. In addition, this Indian inspired sauce is perfect to serve with vegan biryani, it's gluten free and dairy free!

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Other than biryani, you can also serve this mint chutney with samosas, naan or other Indian dishes. It has a tangy and sweet flavor that works great for many plant based dishes.

I wanted to make this sauce without any yogurt but then it turned out very watery. So I added avocados to thicken it up like my avocado crema and avocado dressing recipes and it turned out amazing!

Before we jump into the recipe, let's talk about how you can customize it and learn some tips.

How to make vegan cilantro mint chutney

Ingredients

Fresh Mint and Cilantro

The two key ingredients are fresh mint and cilantro. They give so much flavor and work great in this recipe.

Avocado

You will need to make sure the avocado is ripe because that will change the taste and texture. It's great for making this chutney so creamy and also healthy!

Lemon Juice and maple syrup

For a tangy flavor, we will be adding lemon juice but you can sub for lime juice. We'll also add a little bit of maple syrup to balance out the tanginess with some sweetness.

Jalapeno and salt

If you do not want this chutney to be spicy, you can remove the jalapeno seeds or you can also omit the jalapeno. Always adjust the salt and make sure it's to your liking.

Garlic and Ginger

Raw garlic can be overpowering so I added just 1 clove but you can add another one if you like. I also add fresh ginger to give more flavor.

How to make it

First, you will need to add all the ingredients into the food processor or blender and then blend until you don't have big chunks.

After you have reached the desired consistency, taste and then adjust the salt, lemon juice, or maple syrup if needed. You can also add more water if the consistency is too thick. Serve immediately.

How to use it

As I mentioned before, there are so many ways to use this dip or sauce but here are some ideas:

Serve with flavorful Indian dishes like vegan biryani
Pair with naan bread or samosas
Pour over roasted vegetables
Serve with basmati rice

Tips & Variations

After blending, you can place it in the fridge for an hour so it will be cold.
If the recipe is too thick, add more water 1 teaspoon at a time.
If it's too watery, add more avocados.
Always adjust to taste to your liking, and add more salt if needed!

How to store it

Since we are using avocados, I don't recommend storing this vegan cilantro mint chutney for more than 1 to 2 days. I also don't think it would freeze well so keep that in mind.

Frequently Asked Questions

Can I use yogurt in this chutney?

Yes but that would replace the avocado so make sure to omit the avocado then.

Can I replace the cilantro?

I don't recommend it since that's the main flavor.

Do you have to use fresh mint?

Yes, dry mint will not work for this recipe.

This Indian inspired homemade recipe comes together in 5 minutes and it is so easy. It is also:

Gluten free, Soy free, and Dairy free
So flavorful
Perfect for many plant based dishes
Also so delicious!

More plant based sauces & dips to try

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin