This Mint Coriander Chutney Dip or Green Chutney as we like to call is like ‘man friday’ of all meals. It instantly jazzes up any boring meal with lip-smacking deliciousness. All you need is a bunch of fresh mint leaves and coriander leaves (or cilantro) and some basic spices to make this no-cook green chutney sauce.
So, if you need a spread or green chutney for a sandwich or a dip for poppers or nuggets, this mint coriander chutney recipe is the perfect option. It’s easy to make, needs just a few ingredients and can be stored for a week, for just in case you need something delicious with your mid-night snacks.
Here, I used this mint coriander chutney on my Chicken Tikka Naan Tacos. It gave them a perfect oomph factor with its minty & tangy flavour.
You can serve this dhaniya – pudina chutney with a variety of snacks like:
- Aloo Tikki Chaat
- Potato Poppers
- Chicken Nuggets
- Kathi Kebabs
- Tandoori & Grilled Snacks
- Pakoras or Fritters
- Fish Tikkas & Fish Fries
- Patties or Cutlets
This Coriander – Mint Chutney is perfect for sandwich as well. Slather a generous dollop of this pudina chutney on a slice of bread and top it with fresh vegetables. It is spicy and perfect as a topping.
How to make Green Chutney recipe – Ingredients list
The basic ingredients that you need are fresh mint leaves, coriander or cilantro leaves, salt, a sour agent like lemon juice, vinegar or green mango and spices to add some depth of flavour.
So, here as you can see there is a scope to play around with the combination of ingredients. You can use anything that is available in your pantry. Or, you can make a different variation every time you try this.
In this recipe for green chutney, I have added a couple of extra ingredients to spice it up a bit more.
- Mint leaves
- Coriander leaves – alternate would be Cilantro
- Rock Salt
- Dry Mango Powder – alternate would be Green Mango
- Lemon Juice
- Green Chilli – alternate would Jalapenos or Dry Red Chilli flakes
- Lemon Juice – alternate would be Lime Juice, Vinegar or ACV
- Olive Oil
- Cumin Powder
- Coriander Powder
Here, the sour agent like lemon juice or vinegar, salt, sugar and oil are very important. They work as preservatives while you keep this in your fridge.
In case you want to make Vegetarian (or Jain) style Green Chutney, then skip using Onion and Garlic. You can also make Mint-Coriander Chutney for Fasting period as well.
Couple of things that you can add to your mint-coriander green chutney recipe:
- Fresh Ginger
- Shredded Coconut
- Chaat Masala (an Indian spice mix usually added on top of fries)
- Seeds & Nuts like Walnuts, Cashew, Sesame seeds, Pine nuts, Peanuts, etc.
- Curry Leaves
- Basil Leaves
- Chilli Flakes
- Jaggery instead of Sugar
Often restaurants serve a green chutney which is slightly runny and mild in its flavour. Here, this mint coriander chutney is added with yogurt to make a dipping called Green Chutney Sauce.
You can also make some instantly by mixing some homemade mint coriander chutney paste with yogurt. However, it is better to consume it fresh as it has very little shelf-life.
Tips to make perfect Mint-Coriander Chutney everytime
- Always use fresh herbs. Wilted ones will make your chutney taste like grass
- Always add mint leaves in the end so that you process it least in your grinder. Otherwise, often too much grinding the Mint leaves makes the chutney bitter
- Adding something sweet, sour and salt is of utmost importance to increase the shelf life of the chutney
- Do not add water. Already the herbs, onion and tomato have higher moisture content. If need be, add oil to aid grinding
- Always store the chutney in a glass container
- If you think your chutney is too hot, don’t worry. In a day or two, the souring agent will dampen it. If you still find it too hot, add some more herbs and salt and grind it. It will dilute the heat
How to store Mint Coriander Green Chutney?
Since this is a no-cook recipe for green chutney, it has a relatively higher amount of water although no water has been added while grinding the herbs and rest of the ingredients.
Also we are using natural preservatives in this pudina chutney recipe such as salt, sugar, lemon juice or vinegar, so that helps a bit with the shelf life.
This Mint Coriander Green Chutney can be kept in an air-tight jar in the refrigerator for a week at the best.
How to make spicy Green Chutney with Mint & Coriander leaves at home?
This Mint Coriander Chutney Dip or Green Chutney as we like to call is like 'man friday' of all meals. It instantly jazzes up any boring meal with lip-smacking deliciousness. All you need is a bunch of fresh mint leaves and coriander leaves (or cilantro) and some basic spices to make this no-cook green chutney sauce.
- 1 cup Coriander Leaves
- ¼ cup Mint Leaves
- 2 Shallots or, 1 small Onion
- 2 Cherry Tomatoes or, 1 small Romano Tomato
- 1 tsp Amchur or Dry Mango Powder
- ½ tsp Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Oilive Oil
- ½ tsp Coriander Powder
- ¼ tsp Cumin Powder
- ¼ tsp Rock Salt
- 2 Green Chillies or, Jalapeno
Take all the ingredients together in the mixing jar, except the mint leaves
Pulse everything into a smooth paste. Do Not Add Water. If it gets stuck, just give everything a shake or use a spoon to mix them up. If necessary add a tsp of Olive Oil.
Once it is smooth, add the mint leaves. Check for seasoning at this stage. Give it a quick buzz and serve