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Coriander Mint Chutney or Green Chutney is a flavorful condiment or chutney typically served with Indian chaat recipes. Green chutney is made with coriander, mint and some Indian spices. Unique aroma of green chutney is absolutely amazing and enhances the taste and flavor of any dish!!
Coriander Mint Chutney or Green Chutney is a very popular chutney recipe from Indian Cuisine. It is also referred to as Dhaniya Pudina Ki Chutney (Dhaniya means “coriander“, Pudina means “mint“),as coriander and mint are the key ingredients used in this chutney. It is one of the most basic chutney recipe accompanied with many Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.
There are many ways you can make this chutney. The proportion of coriander, mint, green chili, lemon juice may be adjusted as per taste. Some like more coriander and less mint, as mint is quite strong herb. Some like it mildly spiced, wheres others like it more spicy, add green chili as per taste. Lemon juice is added for some tangy flavor. It also helps preserve the green color of the chutney.
I love to have chutneys at all times in my home, be it sweet and tangy Tamarind Chutney (imli ki chutney) or coriander mint chutney. These two chutneys are a must have in my family. These chutneys come in so handy for making a variety of Indian recipes.
How to make Coriander Mint Chutney?
I normally take one bunch of coriander leaves (around 2 cups) and half a bunch of mint leaves (around 1 cup). Wash the coriander and mint leaves thoroughly, add the leaves to a blender. Add ginger, green chili as per taste, lemon juice, roasted cumin seeds powder, chaat masala, black salt. Grind to a smooth paste, if required add 1-2 TBSP of water for grinding. Adjust the seasoning – salt and lemon juice as per taste. Mix well and store it into a air tight container in refrigerator. Enjoy this refreshing and flavorful chutney with your favorite recipes 😋
Tips and Tricks
- 2:1 proportion of coriander and mint gives a nice balance of flavors to this chutney. But you can add more or less depending upon your taste. Some like less mint, as mint is a very strong herb.
- I like to use the coriander leaves plus stems as well in this chutney. I think the stems pack a lot of flavor and nutrients value to this chutney.
- Green chili add heat to this chutney. For milder flavor reduce green chili.
- Lemon juice adds nice refreshing flavor and also helps in preserving the green color of the chutney. Lemon juice also helps keep chutney fresh for longer.
- For a variation you can also add onion and garlic in this recipe.
- Fresh green mango, dry mango powder or tamarind pulp may also be used for the tanginess. These are just a few alternatives that can be used to enhance the flavor of this chutney.
I like to serve this coriander mint chutney with many Indian chaat recipes such as
, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada.
How to store Coriander Mint Chutney?
- The coriander mint chutney stays fresh for 2-3 days into a refrigerator. Store it in a air tight container.
- I personally prefer fresh chutney, since it takes no time to make this chutney. But you can also freeze the chutney for later use as well. The chutney freezes well. You can store this chutney in freezer for upto a month. Defrost it in the refrigerator prior to use.
Coriander Mint Chutney/Green Chutney / Dhaniya Pudina Ki Chutney
- 1 bunch / 2 cup firmly packed fresh coriander (leaves + stems)
- 1/2 bunch mint / 1 cup firmly packed fresh mint leaves
- 2 green chili as per taste
- 1/2 inch ginger
- 1/2 TSP roasted cumin powder
- 1/2 TSP chaat masala
- 1/4 TSP black salt/ pink Himalayan salt
- 1-2 TSP lemon juice as per taste
- salt as per taste
- 1-2 TBSP water as needed
- Chop the coriander leaves and stems. Pluck mint leaves.
- In a colander, add coriander and mint. Rinse it thoroughly under running cold water few times. Drain it well in the colander.
- Add all the ingredients into a blender. Add some water and grind it to a smooth paste.
- Add 1-2 TBSP of water if required to grind the chutney.
- Adjust the seasoning (salt + lemon juicas per taste.
- Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy coriander mint chutney with some Indian chaat!!