Mint Coriander Chutney Recipe
Mint Coriander Chutney is a simple and flavourful chutney that can be used along with many savory dishes.
This needs only a handful of ingredients that are easily available.
When stored in an airtight container in the refrigerator, mint coriander chutney stays fresh for up to a week.
I make a batch of this chutney very often and use it as required.
Apart from these, the chutney is perfect for most chaat dishes. Be it this Masala Puri Chaat (Mysore-Bangalore style), or any other chaat variety, it only enhances the flavor of a dish.
Although, this is a very simple chutney that can be done easily, there are a few points that you should keep in mind.
1. Make sure you remove the mint leaves from the stalk and use only the leaves and NO stalk at all. The stalk can make the chutney bitter.
2. Over blending the ingredients will make the chutney bitter, as the mint leaves release oil and turn rancid when blended for too long.
3. It is better to add lemon juice after blending the ingredients. Lemon juice will help in preserving the rich green color of the chutney.
4. Immediately store the chutney in your refrigerator in an air-tight container.
So, all you have to do is to be slightly cautious while making the chutney, keeping the points in mind, and your delicious flavourful mint coriander chutney will be ready in no time.
Recipes to use this mint coriander chutney:
I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedback on this. When you try it, kindly post your valuable comments below or share them with me personally on Instagram / Facebook. You may also pin it on Pinterest.
Let us get started with the recipe, shall we?
Mint Coriander Chutney Recipe | How to make Pudina Dhania Chutney
- 1.25 cups fresh cilantro (coriander) - with tender stalk
- 0.5 cup fresh mint leaves
- 4 to 5 nos. green chillies
- 1 inch fresh ginger
- 1.5 tbsp roasted gram dal (dalia) - optional, recommended for thickness of chutney
- 2 to 3 tbsps water
- 0.5 tsp sugar - optional
- 1 no. lemon
- salt - to taste
- Remove the mint leaves from the stalk and wash them thoroughly along with cilantro. Transfer them into a mixer jar.
- Now add all the other ingredients except lemon juice, to the mixer jar. Blend to fine paste by adding water in steps as required.
- Immediately squeeze lemon/lime and mix the juice well with the prepared chutney. This will help in retaining the bright green colour of your chutney.
- Store it in a dry air-tight container in your refrigerator. Serve with any appetizer or dish of your choice.
- Adjust the amount of salt, green chilies, and lemon juice as per your taste.
- Sev (nylon variety) can be used in place of roasted gram dal.