Mint-Coriander Chutney


Hey lovely people.. psst… Christmas Cookie Week is back again! If you look to the right (→ for those who are directionally challenged… ehem… MOM…), you’ll see a pretty button. Go click on it to read more! Coming on Monday, I’ll be sharing a cookie recipe that will knock you off your seat. I hope, anyway. There will be so many more cookie recipes for your picking as other lovely bloggers share theirs on Erin’s page. Bookmark & enjoy!

I’m sure you’ve had pesto and loved the spunk it brought to a plan pasta, salad or meat dish. As Italian as that is, we’ve got many Asian versions that work the same way. I’ve made a kaffir lime leaves iteration but that one seems to work better with a bit of cooking off.

Inspired by a beautifully minty pho we enjoyed in Australia last year, I wanted to make a full-bodied savoury minty sauce that boosts up simply cooked dishes. Not too different from the ginger-garlic sauce used for Hainanese chicken rice but instead of the spicy punch of ginger (though this one contains a small amount), I want mint. Not spicy but really herby & sprightly.

Using coconut oil & fish sauce just seems sensible because coconut oil will give some fragrant, healthy lubrication whereas fish sauce contributes a whole load of umami, salt & funk. Asian sauces are almost always this way. Very strong, too strong to have on their own, but a spoonful on something else elevates the dish to impossible heights.

We need lots of Mint & Coriander as well as some Ginger, Garlic, Coconut Oil, Fish Sauce & Lemon Juice.
Mint-Coriander Chutney 1

No, I’m not jamming the lemon wedge in. Just letting you know some lemon juice went in. 😀
Mint-Coriander Chutney 2

Blend this as much or as little as you like. I like it a little coarser so I can see the bits of leaves.
Mint-Coriander Chutney 3

I used this to top some steamed chicken.
Mint-Coriander Chutney 4

The sauce added plenty pizzazz to a simple dish like this.
Mint-Coriander Chutney 5

Mint does it for me. 🙂


“Sanctify them through Thy truth: Thy word is truth.” {John 17:17}

Line divider

Mint-Coriander Chutney
Prep time
Total time
Recipe type: Sauce/Condiment
Serves: ½ cups
  • 1 cup Mint Leaves
  • 1 cup Coriander Leaves
  • 2 small cloves Garlic, peeled
  • 1 thumb-sized Ginger, peeled
  • 1 tbsp Coconut Oil
  • 1 tbsp Fish Sauce
  • 1 tbsp Lemon Juice
  1. Place mint & coriander into the blender. Pulse 3-4 times until it's broken down slightly.
  2. Toss everything into the blender.
  3. Blend to your preferred level of fineness.
  4. Adjust seasoning with more lemon juice/ fish sauce/ oil or a dash of sugar.

Tell me more!