Dhania Pudina (Coriander and Mint) Chutney

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Dhaniya Pudina Chutney — a refreshing, vibrant green chutney made with fresh coriander, mint, green chillies, and lemon. Perfect for chaats, sandwiches, samosas, pakoras, tikkas, and everyday meals.

2 weeks ago

Prep Time 10 min
Cook Time 0–2 min (blending)
Servings About 1 cup

Ingredients

2 cups fresh coriander leaves (with tender stems)

1 cup fresh mint leaves

2–3 green chillies (adjust spice)

1 inch ginger piece

1–2 tbsp lemon juice

1/2 tsp roasted cumin powder, 1/2 tsp chaat masala, salt to taste

2 tbsp yogurt (optional for creaminess)

2–4 tbsp water (as needed)

Nutrition Facts (per 2 tbsp)

Calories 18
Total Fat 0.3 g
Total Carbohydrate 2.5 g
Protein 0.9 g

*Approximate values; will vary based on thickness and yogurt use.

Instructions

1Wash coriander and mint leaves thoroughly. Drain well to avoid watery chutney.
2In a mixer jar, add coriander, mint, green chillies, ginger, lemon juice, roasted cumin powder, chaat masala, and salt.
3Add yogurt (if using) or 2–4 tbsp water. Blend until smooth. Stop and scrape sides as needed.
4Adjust seasoning: add more lemon for tang, green chilli for heat, or a pinch of sugar for balance.
5Transfer to a clean jar and refrigerate. Use as needed.

Storage Tips

1Refrigerate in an airtight jar for 3–5 days. Ensure using a clean dry spoon.
2Freeze in ice cube trays for 1–2 months. Thaw only the required cubes.

Pro Tips

1Dry herbs properly — excess moisture dulls flavor and color.
2To retain bright green color, add a few ice cubes while blending.
3For thicker chutney, avoid adding water and use yogurt or just lemon juice.
4Add 1 tbsp roasted peanuts or chana dal for a nuttier taste and thicker texture.