Coriander mint chutney or Indian green chutney is a spicy and flavorful Indian condiment or dip prepared using fresh herbs and spices in 10 minutes that can be served with appetizers, snacks, and chaats.
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About the recipe
Indian green chutney, also called hari chutney, coriander mint chutney, or dhaniya pudina chatni is a quick and easy-to-make flavorful Indian condiment prepared using fresh herbs and spices in less than 10 minutes.
There is no standard recipe. Every restaurant and home has its own style of making this chutney. Even though the ingredients are the same, the portion varies. To enjoy the best flavors, I highly recommend you use the chutney the same day.
Where do you use green chutney?
- Green chutney can be served or used in various ways to enhance the flavor. Here are some ideas to use coriander mint green chutney.
- Use it as a dipping sauce or condiment with popular Indian snacks like homemade samosa, delicious paneer tikka or tandoori chicken or gobi bites, dhoklas, momos, vegetable pakoras, or bread pakoras.
- Use it as a spread on bread slices to make chutney sandwiches or on burger buns or pav to make vada pav, desi burger, and dabeli.
- No Indian chaat is complete without a drizzle of popular green coriander mint chutney. Check out our street-style bhel puri, traditional dahi vada or Bhalla, instant bread chaat, aloo tikki chaat, ragda patties, masala puri, sev puri, pani puri.
- You can add this as a spread when you make chicken kathi rolls, paneer kathi rolls, or wraps.
- Restaurant takeouts also serve this green chutney with chicken biryani, any type of pulao, or Indian-flavored rice recipes.
- The options are endless. You can also use this as a salad dressing or as a marinade.
Ingredients
Fresh herbs: See that the coriander leaves (dhaniya) and mint (pudina)you use are fresh. Remove the leaves from the mint, and do not add the stalk to prevent your chutney from turning bitter.
Spices: Garlic, ginger, and green chilies are added to enhance the flavor. All the ingredients can be varied to taste.
Lemon juice: It gives a tangy flavor and helps preserve the bright green color of your chutney.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
- Pluck the mint leaves and see that you do not add any stalks, as it will make your chutney bitter.
- Cut the roots of the coriander dhaniya. You can keep the stalks.
- Nicely wash the mint leaves, and coriander leaves in water and drain.
- Add coriander leaves, mint leaves, green chilies, ginger, garlic, cumin powder, lemon juice, chaat masala, and salt with 1 or 2 tablespoon of water and grind it to a smooth paste. Taste the chutney at this point and adjust the ingredients to your liking.
- Store it in an airtight conatiner and keep it in the refrigerator. This chutney tastes the best when used in 2 to 3 days. For longer use, store in the freezer. Thaw and serve.
Tips
- Vary the ingredients to adjust to your liking.
- For more flavor, you can add a few peppercorns and ½ teaspoon saunf (fennel seeds).
- Cumin powder can be substituted with roasted cumin seeds.
- Grind the chutney with ice cubes or ice-cold water, and add lemon juice to keep the chutney green for a long time.
- This green chutney is a very flexible recipe. Just add ½ cup of coconut while grinding, and you can serve this chutney with dosa. Adding ½ cup of yogurt will make it taste and look like the green chutney or mint sauce served in restaurants along with kebab or tandoori recipes.
Recipe FAQs
Here are some tips that can help you keep your chutney green for a longer time. Add lemon juice while grinding or after grinding. Do not grind for too long, as the heat can turn it black. Grind with ice-cold water. Use fresh greens and the 2:1 proportion. The oxidization that happens when exposed to air will also make your chutney black. So as soon as you are done grinding, refrigerate until you are ready to serve.
Yes. Like dates chutney, the green coriander mint chutney can also be kept in the freezer. The best way is to add them to ice cube trays and freeze them. Thaw as needed and serve.
You can either add sugar and yogurt to the chutney if it becomes bitter. Another option is adding more coriander leaves with lemon juice and grind again.
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Recipe card
Indian Green Chutney | Coriander Mint Chutney
Equipment
- Mixie or Grinder
Ingredients
- 2 cups Coriander leaves cilantro or dhaniya
- 1 cup Mint leaves pudina
- 2 to 3 Green chilies
- 2 Garlic cloves
- ½ inch Ginger
- 1 teaspoon Roasted cumin powder or 1 teaspoon roasted cumin seeds
- 1 tablespoon Lemon juice
- ½ teaspoon Chaat masala (optional)
- ½ teaspoon Salt or Black salt adjust to taste
Instructions
- Pluck the mint leaves and see that you do not add any stalks, as it will make your chutney bitter.1 cup Mint leaves
- Cut the roots of the coriander dhaniya. You can keep the stalks.2 cups Coriander leaves
- Nicely wash the mint leaves, and coriander leaves in water and drain.
- Add coriander leaves, mint leaves, green chilies, ginger, garlic, cumin powder, lemon juice, chaat masala, and salt with 1 or 2 tablespoon of water and grind it to a smooth paste. Taste the chutney at this point and adjust the ingredients to your liking.2 to 3 Green chilies, 2 Garlic cloves, ½ inch Ginger, 1 teaspoon Roasted cumin powder, 1 tablespoon Lemon juice, ½ teaspoon Chaat masala, ½ teaspoon Salt or Black salt
- Store it in an airtight conatiner and keep it in the refrigerator. This chutney tastes the best when used in 2 to 3 days. For longer use, store in the freezer. Thaw and serve.
Notes
- Vary the ingredients to adjust to your liking.
- For more flavor, you can add a few peppercorns and ½ teaspoon saunf (fennel seeds).
- Cumin powder can be substituted with roasted cumin seeds.
- Grind the chutney with ice cubes or ice-cold water, and add lemon juice to keep the chutney green for a long time.
- This green chutney is a very flexible recipe. Just add ½ cup of coconut while grinding, and you can serve this chutney with dosa. Adding ½ cup of yogurt will make it taste and look like the green chutney or mint sauce served in restaurants along with kebab or tandoori recipes.
Nutrition
This post on green coriander mint chutney was first published in Nov 2015. Updated with more information, recipe maker and calorie information.
Jyothi - Currytrail.in
This is one chutney I can lick off just like that 😀 Mouthwatering chutney Kushi
Kushi
Thank you Jyothi 🙂