Coriander Mint Chutney or Dhaniya Pudina Chutney is an easy, delicious and flavourful accompaniment that goes well with almost every Indian snack or appetizer.
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On this page, you will learn 2 ways of making your favorite restaurant-style mint coriander chutney at home. I have shared all the tips and variations to help you make your best mint coriander chutney recipe.
Mint coriander chutney is all you need to brighten up any type of an Indian meal. It’s because this chutney can be served along with a starter, snack, or can be served as a side dish with your favorite stuffed paratha, pulao or biryani.
It would not be an exaggeration if I say that this green sauce or chutney is the spine of Indian snacks.
To make this tangy and spicy dip, all you have to do is some chopping and blending. That’s all. This palatable condiment can be whipped up in a blender in just a few minutes. To be precise, it is ready in under 10 minutes from start to finish. Isn’t it great?
A bite full of any snack dipped in this mint coriander chutney would enrich your taste buds while bursting herby flavors.
Serve this chutney with your favorite dishes to give them a flavor punch, and it will make sure to turn some ordinary dishes into EXTRAordinary ones.
Everyone has their own favorite way of making mint coriander chutney. Here I am sharing two of my favorite methods for making this mint coriander chutney recipe — one goes well with starters and snacks, and the other one is suitable for chaats.
However, there is no hard and fast rule that you can only have a particular type of chutney with a particular dish. They both comfortably fit into any Indian meal.
What is Chutney?
Chutney is a common name for condiments or dips from the Indian cuisine. Chutney can be spicy, sweet, tangy or a combination of all these flavors. Chutneys are served as a dip along with snacks and or served as a side dish. Chutney is also used in different types of Chaat.
What is Mint Coriander Chutney?
If you have ever visited an Indian restaurant then you would probably know about this mint coriander chutney which is a tangy and spicy green sauce that is served along with samosa, papadums, and tandoori paneer tikka.
Tangy and spicy flavors of this chutney combined with a slightly sweet taste are hard to describe in words. You would just want to dig into the entire bowl. It’s finger-licking good.
How To Make Mint Coriander Chutney?
Making mint coriander chutney is super simple and it takes only 10 minutes. To make this mint coriander chutney, you just need to put all the ingredients to a blender and blend into a thick smooth paste. Done!
What to serve with Mint Coriander Chutney?
No wonder Mint Coriander Chutney is a crowd-pleaser. This is not only because of the refreshing flavors and bright colors this chutney has, but also because it is a multipurpose chutney which can be paired with a variety of dishes.
This Dhaniya Pudina Chutney can be served with snacks such as, aloo palak pakora, kabab, moong dal kachori, Corn Fritters, Bombay Masala Toast, mushroom cutlet or with the main courses like pulao, biryani, or paratha.
You can also use this chutney as a spread for your bread slices, or slather it on parathas or tortillas as a base and top with your favorite meat or veggies to make paratha or tortilla rolls.
This chutney tastes also great with delicious Indian vegetarian kababs are Hara Bhara Kabab, Dahi ke Kebab, or Sweet Potato Pumpkin Kebab.
Vada pav, khaman dhokla, dal vada, are incomplete without this mint coriander chutney.
You can also blend this chutney with the plain yogurt to make chutney raita. Or make a chutney sandwich like this Indian Cucumber Chutney Sandwich.
How to store mint coriander chutney?
Storing mint coriander chutney is super easy. Both of these mint coriander chutneys stay fresh for up to 4-5 days when stored in the refrigerator in an airtight container. Just make sure to use an airtight container to preserve the bright green color.
Now you can make a big batch of chutney and use it for 4-5 days.
Can you freeze Mint Coriander Chutney?
Yes, this mint coriander chutney is completely freezable. However, it tastes best when made fresh. If you have some extra chutney and you want to freeze it for later use, then simply freeze them in ice trays.
Once the chutney is frozen, transfer the chutney cubes to a ziplock bag. Before serving, simply thaw the desired cubes of chutney at room temperature for a couple of hours or thaw them overnight in the refrigerator.
You can also use small freezer-safe containers for freezing chutney. For me, ice trays work best.
Other interesting coriander chutney recipes:
Ingredients for mint coriander chutney
Mint and coriander chutney is made using very basic few ingredients which are easily available in any kitchen.
Here are the ingredients you’ll need to make your mint coriander chutney:
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Black Salt Or Himalayan Rock Salt
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Chaat Masala
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Chopped Coriander Leaves
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Chopped Ginger
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Green Chilies
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Chopped Mint Leaves
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Cumin Seeds
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Garlic
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Lemon Juice
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Sugar (Optional)
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Water
Here are the Ingredients you will need to make restaurant-style mint coriander chutney:
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Chaat Masala
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Chopped Coriander Leaves
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Chopped Ginger
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Chopped Green Chilies
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Chopped Mint Leaves
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Cumin Powder
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Lemon Juice
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Salt
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Sugar (Optional)
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Yogurt
Some chaat recipes where you can use mint coriander chutney:
What is the mint and coriander ratio in mint coriander chutney?
Everyone has their own ratio of making mint coriander chutney. For me, the equal amount of mint and coriander enhances the flavors of this mint chutney. So I usually keep 1:1 mint and coriander ratio in mint coriander chutney.
For every 1 cup of mint leaves, I use 1 cup of cilantro leaves. This ratio makes the best-tasting mint and coriander chutney. But you can surely change this ratio according to your taste.
Tips and variations for making your best mint coriander chutney:
Making mint coriander chutney is very simple if you keep the following points in mind while you make this. Here are some tips and variations which can help you make your best version of mint coriander chutney.
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Do not add too much water at once, start by adding 1-2 tablespoons of water at a time. You can always add some more if needed.
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I have added some sugar to both chutneys because a little sweetness in this chutney takes the flavors to the next level. However, you are free to omit sugar here.
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If you want, you can also replace white sugar with brown sugar, jaggery, or palm sugar.
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You can easily increase or decrease the number of green chilies according to your preference.
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When in season, you can also use 1 tbsp chopped raw mangoes, or 1 tbsp chopped gooseberries to get a nice tang. Make sure you omit the lemon juice or add a lesser amount of lemon juice.
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I have used black salt in these chutneys because it perks up the flavors of these chutneys. You can also substitute it with rock salt or regular table salt.
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You can also add some freshly grated coconut to get a creamy and nutty texture and additional taste. The addition of the coconut turns it into a thick spread, which makes it ideal for sandwiches.
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Don’t discard the stems of cilantro and mint leaves when making chutney. Here, you can use the stems too. However, if the mint stems are very thick, then discard them or you will end up with a bitter chutney.
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Roasted peanuts can also be used in these chutney recipes.
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You can also add a slice of bread while blending, to get a thick, pasty texture of these chutneys.
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I have added garlic in one recipe. If you don’t like garlic, then you can skip it.
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To make a vegan version of the restaurant-style chutney, simply replace yogurt with vegan yogurt, or silken tofu.
If you are looking for more Chutney recipes, then here are some recipes for you:
Mint Coriander Chutney - 2 Ways (Step-by-step photo instructions)
For Mint Coriander Chutney //
- Add mint leaves, coriander leaves, green chilies, salt, ginger, garlic, chaat masala, cumin seeds, lemon juice, sugar (if using), and water to a blending jar.
- Grind all the ingredients into a smooth paste in a food processor.
- Mint coriander chutney is ready.
- Serve instantly with samosa any of your favorite snacks, or use it in a chaat. If not using immediately, then store in an airtight container in the refrigerator.
For Restaurant Style Mint Coriander Chutney //
- Add mint leaves, coriander leaves, green chilies, salt, ginger, chaat masala, cumin powder, and yogurt to a blending jar.
- Blend all the ingredients into a thick and smooth paste.
- After that, add lemon juice, and sugar (if using). Give it a mix or blend for a few more seconds.
- Restaurant-style mint coriander Chutney is ready.
- Serve it with snacks or use it later.
Recipe Card
Mint Coriander Chutney - 2 Ways [Recipe]
★★★★★
(Rating: 5 from 52 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 010 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 1 cup |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 17 calories | 1 serving |
INGREDIENTS
For Mint Coriander Chutney //
- 1 cup chopped coriander leaves
- 1 cup chopped mint leaves
- 3 small green chilies
- 1 inch chopped ginger
- black salt or Himalayan rock salt to taste (you can also use regular salt)
- 1/2 teaspoon chaat masala
- 1/2 teaspoon cumin seeds
- 3 garlic cloves
- 1.5 tablespoons lemon juice
- 1 teaspoon sugar (optional)
- 2 tablespoons water
For Restaurant Style Mint Coriander Chutney //
- 1 cup chopped coriander leaves
- 1 cup chopped mint leaves
- 3 small green chilies
- 1 inch chopped ginger
- black salt or Himalayan rock salt to taste (or use regular salt)
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 3-4 tablespoons yogurt
- 2 teaspoons lemon juice
- 1 teaspoon sugar (optional)
INSTRUCTIONS:
For Mint Coriander Chutney //
- Add mint leaves, coriander leaves, green chilies, salt, ginger, garlic, chaat masala, cumin seeds, lemon juice, sugar (if using), and water to a blending jar.
- Grind all the ingredients into a smooth paste in a food processor.
- Mint coriander chutney is ready.
- Serve instantly with samosa any of your favorite snacks, or use it in a chaat. If not using immediately, then store in an airtight container in the refrigerator.
For Restaurant Style Mint Coriander Chutney //
- Add mint leaves, coriander leaves, green chilies, salt, ginger, chaat masala, cumin powder, and yogurt to a blending jar.
- Blend all the ingredients into a thick and smooth paste.
- After that, add lemon juice, and sugar (if using). Give it a mix or blend for a few more seconds.
- Restaurant-style mint coriander Chutney is ready.
- Serve it with snacks or use it later.
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NOTES:
- You can easily increase or decrease the number of green chilies according to your preference.
- Dont discard the stems of cilantro and mint leaves when making chutney. However, if the mint stems are very thick, then discard them or you will end up with a bitter chutney.
- I have used black salt in these chutneys because it perks up the flavors of these chutneys. You can also substitute it with rock salt or regular table salt. - Do not add too much water at once, start by adding 1-2 tablespoons of water at a time. You can always add some more if needed.
- I have added some sugar to both chutneys because a little sweetness in this chutney takes the flavors to the next level. However, you are free to omit sugar here.
- To make a vegan version of the restaurant-style mint coriander chutney, replace yogurt with vegan yogurt, or silken tofu.
- To store, add chutney to an airtight glass container and refrigerate it for up to 4-5 days.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mint-coriander-chutney/