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.
The recipe requires simple and readily available ingredients found in everyone’s kitchen. It is also a very healthy recipe as both the leaves have their own medicinal value, and since no heat is applied the nutrients remain intact.
If you do not want to add tamarind you can also add a tomato or curd. Adjust the spice level according to your personal preference, but I like it to be a bit spicy. This mint and coriander chutney recipe can also be prepared with just using one of the two herbs as well.