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 the below and blend them to a smooth 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.


  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. Roasted Cumin Seeds – 1/2 tsp (optional)
  6. Lemon Juice –  1 tbsp
  7. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Mint-Coriander Chutney:

  1. Take a blender and add all the ingredients. Blend to make a smooth paste
  2. Your Mint-Coriander Chutney is ready. Enjoy with your favorite snack. It’ll remain good for 2-3 days under refrigeration.


  1. Wow, superb weblog layout! How lengthy have you ever been running a blog for? you made running a blog look easy. The total look of your web site is excellent, let alone the content material!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s