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Mint Coriander Chutney Recipe | How to make Pudina Dhania Chutney

A versatile chutney that you will need for all your everyday dishes
Course Accompaniments
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 cups
Author Praneetha A Goutham


  • 1.25 cups fresh coriander - , with tender stalk
  • 1 cup fresh mint leaves
  • 4 to 5 nos. green chillies
  • 1 inch fresh ginger
  • salt - to taste
  • 1 no. lemon
  • 0.5 tsp sugar - (optional)
  • 1 tsp black salt
  • 2 to 3 tbsps water


  • ​Remove the mint leaves from the stalk and wash them thoroughly along with coriander leaves. 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. It is absolutely okay if you still see finely blended leaves but make sure you do not over blend them just to get a smooth paste. This will make the chutney bitter.
  • Immediately squeeze lemon and mix the lemon 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.


1. Make sure you remove the mint leaves from the stalk and use only the leaves and NO stalk at all. 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 colour of the chutney.
4. To blend the ingredients, add just 2 or 3 tablespoons of water. Do not add too much water. The chutney has to be thick.
4. Immediately store the chutney in your refrigerator in an air-tight container.
5. Adjust the amount of salt, green chillies and lemon juice as per your taste.