A fresh Cilantro Mint chutney, An Indian Style Dhaniya pudina chutney made with coriander and mint leaves , is your best match for fried Indian street food like samosas, and pakoras, and works well as a sandwich spread too.
Cilantro Coriander Mint Chutney Indian Style
Pudina Dhaniya chutney is one indispensable accompaniment in an Indian kitchen. These are so versatile and pair up with almost anything.
From Kebabs, samosas, pakoras, bhajiyas to spreading them in sandwiches. It all works and pairs so well with any indian appetizer
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- Cilantro Coriander Mint Chutney Indian Style
- Ingredients and prep for cilantro mint chutney
- Instructions
- Substitutions and Variations
- Yoghurt mint chutney Variation
- Adjusting to your taste
- Equipment You will need
- How To Store mint coriander chutney
- Shelf Life
- Top tip
- FAQ's - all about mint cilantro coriander chutney
- 📖 Recipe
Ingredients and prep for cilantro mint chutney
Coriander mint chutney or Hari chutney is made in a variety of ways throughout India. This is my take on the traditional pudina Dhania chutney, that you can use as a spread or dip. It is a well-balanced chutney that is fresh, spicy, a little tangy, and has a good consistency.
- Cilantro Coriander - Fresh Coriander, washed and roughly chopped is what you need here. Don't throw away the stalk because that is full of fresh flavor
- Mint Leaves - Fresh mint leaves, also called pudina in India. separate the leaves from the stalk. you do not use the stalk here
- Green Chillies - Indian green chillies. Usually, there are 2 types that you usually get in the indian vegetable market. One is thin and long and the other one is short and thin. The smaller one is spicier than the longer one. You can pick up the one that suits your heat level
- Whole cumin - Jeera or whole cumin, here for the chutney, gives that toasty sweet note. Or you may use roasted cumin powder as well
- Garlic - gives that raw, spicy,, and nutty flavor.
- salt to taste - You may use a combination of black salt and white salt
- peanuts - You may use this for
- Lime
- Water - as required.
See the recipe card for quantities.
Instructions
Here is a step-by-step process of making Hari chutney
Step 1:
In a food processor jar, add in all the ingredients for the chutney except water
Step 2:
Dry Grind for 2 mins.
Step 3:
Add Water and run the processor on medium speed for 2 mins. bring it to a smooth consistency.
Step 4:
Transfer to a bowl to serve or squeeze lime and store in an air-tight container to use later on.
Substitutions and Variations
In this Dhaniya pudina chutney recipe
You may totally skip the garlic, peanuts, and tamarind. By doing that you get a chutney that is thin in consistency and a little flat in taste. and it may become watery over time and might not be suitable for chats
Replace Peanuts with Fried gram - if you need a thicker consistency, add fried gram(roasted gram) instead of peanuts.
Whole Cumin Seeds - you can substitute with roasted cumin powder.
Lime juice - juice of one lime, a little bit of acid will keep the green chutney fresh and lock the colour
Yoghurt mint chutney Variation
To make yogurt mint chutney, add in a few tablespoons of yogurt and whisk. This is a delicious dip that is usually served with Chicken Tikkas, Tangdi Kebab, Hariyali Tikka
You may even skip ingredients like garlic, and peanuts. The chutney will still taste amazing.
Adjusting to your taste
This green chutney recipe can be tweaked to suit your palate and taste
To Make it
- Spicier - increase the number of green chillies
- Tangier - add in more tamarind
- No spicy - totally skip green chilies, but add in some red chili powder, paprika or cayenne, or serrano peppers. In that case, your green chutney will be little brown in colour
Equipment You will need
A food processor
Spatula
A jar to store
How To Store mint coriander chutney
This Mint coriander chutney can be stored in the refrigerator, in a clean, dry jar or an airtight container.
Shelf Life
In the refrigerator, mint coriander chutney will stay unspoiled for about 2 weeks. It will stay good beyond that but just keep a check.
To freeze - just store them in small quantities in ice cube trays or small airtight containers
Top tip
Use always the freshest coriander/cilantro and mint leaves. It gives the best green chutney
FAQ's - all about mint cilantro coriander chutney
Mint coriander chutney turns bitter, only when your grind it for too long in the food processor. Pudina/mint has essential oil, and on ground for a long time, it will start to turn rancid and turn bitter
Pudina chutney turns bitter when it starts to leave out the essential oils. Over-grinding of pudina chutney, makes this oil to leave and turn bitter
Squeeze in a little lemon or lime juice. This helps is keeping the green colour and compliments the mint flavor.However, the color fades sometime after grinding.
Yes, you can freeze them in small quantities. Store them in small containers or in ice cube trays. Just add a few drops of oil. it acts as a preservative. Thaw and use as needed
📖 Recipe
Cilantro (coriander) mint chutney | Indian Style Pudina dhaniya chutney
Ingredients
- 1 cup cilantro (coriander) (washed)
- ¾ cup mint leaves pudina
- 1½ teaspoon whole cumin jeera (or jeera powder ground cumin)
- 3 nos green chillies or serrano chillies (roughly slit or chopped)
- 3 cloves garlic
- ¼ cup peanuts (or Fried gram)
- 1 teaspoon salt
- 1 tsp lime juice or juice
- water as required
Instructions
Prepping the Ingredients
- Seperate coriander and pudina leaves from thick stem. Note : Tender stems of coriander is full of flavour, so use them For mint, just the leaves are good.
- Roughly chop or slit green chillies
- Juice from one 1 lime
- keep all ingredients measured and ready
- Making the Mint Coriander Chutney
- In a food processor, add all the ingredients for the chutney and grind
- Then, add water about 2 to 3 tablespoon and blend to a smooth paste. Adjust Consistency : Add water as required to adjust consistency. depending on, what you are using green chutney for
- Transfer to a bowl to serve or to. a jar to store
Notes
- Serve this green chutney as a dipping sauce for samosas, kachoris, kebabs or any indian deep fried snacks
- This Chutney can be made thick and used as a spread for sandwiches or on indian Chaat items.
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