Mint coriander chutney / dhaniya pudina chutney recipe is a refreshing and tangy Indian style chutney. Fragrant fresh mint and coriander leaves come together in this quick and easy chutney recipe. The fresh green herbs lend so much flavor to this simple dip that can be served with any appetizer like baby corn pakoda or as a side dish to your meal. It tastes great as a sandwich spread too. Just spread this green chutney on your bread slices and have it as such. Otherwise add some cucumber and tomato slices to make it more healthy and filling.
In fact this no-cook dhaniya pudina chutney has only a few ingredients but tastes delicious. Moreover it is so easy to make. Just pick and wash the leaves, add them to the blender along with other ingredients, blend them together and that’s it. Your tangy spicy chutney is ready! You can even refrigerate this chutney for 2-3 days and enjoy it with your meals or use it in busy mornings as a sandwich spread.
For other chutney recipes do check out
Besides giving a nice flavor to dishes, mint and coriander herbs are also rich in nutrition. Mint leaves are a good source of vitamin A. They are also a good source of vitamin C, iron, calcium and magnesium. Basically mint leaves have a cooling effect on the body and aid in digestion. Coriander leaves are a good source of vitamin C and calcium. Additionally, they are also a good source of dietary fiber and help in digestion. Indeed, a great way to have these green leafy herbs is to make a simple and easy dip like this coriander mint chutney.
How to make Mint Coriander Chutney step by step
- Firstly pick the coriander leaves along with tender stems.
- Then pick mint leaves from their stems, discarding the stems.
- Take the thoroughly washed mint and coriander leaves in a blender or mixer jar.
- Add minced garlic.
- Then add chopped green chillies followed by black salt.
- Finally add freshly squeezed lemon juice and a tablespoon of water and blend to a fine paste. If needed, add another tablespoon of water to help in blending.
- Mint coriander chutney is now ready to be served.
Pudina Dhaniya Chutney | Mint Coriander Chutney Recipe
Mint Coriander Chutney recipe
Ingredients
- 1/2 cup tightly packed mint leaves / pudina
- 1/2 cup tightly packed coriander leaves / dhaniya / kothamalli
- 1-2 green chillies / hari mirch
- 1/2 tsp minced garlic / lahsun
- 1 tbsp lemon juice
- 1/2 tsp black salt / kala namak
Instructions
- Pick the coriander leaves along with tender stems, discarding the thick stems.
- Then pick mint leaves from their stems, discarding the stems.
- Peel the garlic and mince it.
- Wash and roughly chop the green chillies.
- Wash the mint and coriander leaves thoroughly.
- Take the washed mint and coriander leaves in a blender or mixer jar.
- Add the minced garlic and chopped green chillies.
- Then add freshly squeezed lemon juice. Also add black salt.
- Finally add a tablespoon of water and blend to a fine paste. (if needed, add another tablespoon of water to help in blending ).
- Mint coriander chutney is now ready to be served.
Notes
- You can store the chutney in an airtight container in the refrigerator for 2-3 days.
- Black salt gives a nice taste to the chutney. But if you don’t have it, substitute it with table salt.
- This chutney is a little spicy. So add chillies according to your preference.
Nutrition Information
Leave a Comment