Ingredients

• 1 cup fresh coriander leaves (with tender stems)
• ½ cup fresh mint leaves

• 2 green chillies (adjust to taste)
• 1-inch ginger piece
• 1 tbsp lemon juice
• Salt to taste

• 1 tbsp roasted peanuts (for body)
• 2 tbsp curd (for sandwich-style chutney)
• ¼ tsp cumin powder

Instructions

1. Clean the Greens: Wash coriander and mint thoroughly to remove dirt and grit. Drain well.
2. Prepare Ingredients: Roughly chop ginger and green chillies for easy grinding.
3. Add to Grinder: Add coriander, mint, ginger, green chillies, salt, lemon juice, and optional add-ins to a blender.
4. Grind: Grind to a smooth chutney using minimal water.
5. Check Taste: Adjust salt, lemon, or spice as needed.
6. Adjust Consistency: Add a few teaspoons of water only if required.
7. Rest Briefly: Let chutney rest for 5 minutes for flavours to settle.
8. Serve: Serve fresh with snacks, sandwiches, or meals.

Why You’ll Love This Recipe

• Fresh and refreshing flavour
• Quick to make
• Highly versatile chutney
• No cooking required
• Perfect balance of spice and tang

Common Mistakes

• Using wilted herbs
• Adding excess water
• Skipping acidity
• Overpowering mint quantity

Variations

Sandwich Chutney: Add curd and a pinch of sugar.
Spicy: Add extra green chillies.
No Garlic: This recipe is naturally garlic-free.

Personal Note

Dhania pudina chutney is a staple in my kitchen. Whether it’s for snacks, sandwiches, or chaats, this chutney never fails to add freshness. I always prefer making it fresh because the colour and flavour are unbeatable.