Mint-Coriander Chutney | Dhania-Pudina Chutney

Mint-Coriander Chutney is a classic Indian dip, often enjoyed with snacks, starters or even in the main course as a side dish. The recipe is easy and quick, take all the ingredients from below and grind them to make a fine paste, and there your chutney is ready. Yep!!! It’s that easy.

Variation: You can use both the leaves as mentioned below or use just coriander leaves. If you choose to use just coriander leaves then take 1.5 cups instead of 1 cup.

Also try: Tamarind Chutney.

Course: Sides

Cuisine: North Indian

Time: Preparation – 10 mins,  Total – 10 mins.

Servings: yields 1 cup.

Ingredients:

  1. Coriander Leaves (Dhania, Cilantro or Parsley) – 1 cup (tightly packed)
  2. Mint Leaves (Pudina) – 1/2 cup (tightly packed)
  3. Green Chilli – 1-2 (depending on your spice level)
  4. Tomato – 1/4 cup (coarsely chopped)
  5. Ginger – 1 inch (coarsely chopped)
  6. Roasted Cumin Seeds – 1/2 tsp (optional)
  7. Lemon Juice –  1 tbsp
  8. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Mint-Coriander Chutney:

  1. Take a mixer-grinder, add all the ingredients. Grind to make a fine paste
  2. Your Mint-Coriander Chutney is ready. Enjoy with your favorite snack. It’ll remain fresh and good for 2-3 days under refrigeration.

38 Comments Add yours

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    Liked by 1 person

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      Like

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