Mint and Coriander Chutney
Green Chutney or dhaniya pudina chutney is a simple and quick recipe. This mint and coriander chutney goes really well as a dip for Indian snacks and also as a side dish for rice and parathas. It can also be used as a sandwich spread.
Serving Size 1 cup
Ingredients
- 1 cup fresh mint leaves stems removed
- 1 cup fresh coriander cilantro leaves with tender stalks
- 1 clove garlic or 2 small cloves
- 1 inch piece of ginger
- 1-2 green chilies adjust to taste
- ½ tsp cumin seeds
- ½ tsp chaat masala
- 2 tbsp lemon or lime juice more to taste
- 1 tbsp thick yogurt for blending
- 3-4 tbsp more thick yogurt for mixing in after blending
- Pinch of sugar to balance flavors
- ¼ tsp salt adjust to taste
Instructions
- Wash & Prep: Rinse the mint and coriander leaves well. Let them drain to avoid watering down the chutney.
- In a blender, combine mint, coriander, garlic, ginger, green chili, cumin seeds, chaat masala, sugar, salt, 1 tbsp yogurt, and lemon juice. Blend into a smooth paste.
- Transfer to a bowl and stir in the remaining yogurt to make it creamy and balanced.
- Taste and adjust salt, lemon, or sugar as needed.
- Serve: Serve chilled with kebabs, samosas, chaats, or sandwiches.
Notes
- Use fresh herbs for vibrant color and maximum flavor.
- Add onion only if serving immediately—it reduces shelf life.
- Skip the water when blending; use a little yogurt instead to keep the texture thick and flavors concentrated.
- Fridge: Store in an airtight container for up to 2–3 days.
- Make-Ahead Tip: Mix in 1 tbsp neutral oil to extend shelf life.
- Freeze: Pour into ice cube trays, freeze, then store cubes in a zip-top bag. Thaw as needed and stir before using.
Nutrition (Estimates Only)
Serving: 2tbspCalories: 22kcalCarbohydrates: 2.2gProtein: 1.2gFat: 1.2gSaturated Fat: 0.7gCholesterol: 2mgSodium: 98mgFiber: 0.7gSugar: 1.1gVitamin C: 2.31mgCalcium: 20.55mgIron: 0.12mg