Green Chutney|Dhania Pudina Chutney is one of the most important chutneys in Indian cuisine.
As the name suggests it’s made using green coriander and mint leaves along with few more ingredients. It’s gluten free and vegan.
Indian cuisine is incomplete without the mention of coriander mint chutney. It is the most popular accompaniment which is served with snacks and for making various chaats.
Easy to make Chutney/Dip
The chutney/dip i am making since years and probably one of the first things i learnt from my mom when i begin to learn cooking.
It’s one of the the easiest chutneys i have ever made. The recipe is just assemble ingredients and dump in the mixer jar, pulse and you are done.
Of course this chutney when made manually, on silbatta/Mortar pestle/grinding stone and hand grinded tastes altogether different. My Mother in law never uses mixer to make this particular Chutney. She still uses that age old black marble silbatta.
Age old Silbatta of my MIL 👇👇
Dhania Pudina Chutney a must for making various chaats/snacks :
You can serve this lipsmacking Chutney with variety of snacks from Pakoda, tikkis or Kebabs, Parantha, Samosa or any food item as per your choice.
The tangy green chutney/dip is ideal to use as sandwich spread. Add this into bhel puri, Sev batata puri, Vada pav or ragda pattice to add the required zing to all these chaat items.
These snacks are incomplete without hari chutney as it elevates the taste of any simple snack. Personally I like to add this to my moong dal khichdi along with some tomato ketchup. It tastes yummilicious.
Can i store Chutney?
You can store and refrigerate this Chutney in a glass jar/bottle for many days and enjoy it whenever you want.
I generally prefer to make it in small quantities and store it in glass bottle. And whenever required i try to make it fresh as it doesn’t take too much time to prepare.
Variations to make Green Chutney Recipe | Dhania Pudina Chutney using different ingredients
The recipe to make Green Chutney Recipe | Dhania Pudina Chutney is very versatile. Tweak the green chutney recipe with whatever ingredients you are having in your pantry.
Like in summers i like to use green raw mango along with lemon juice. Add few slices of tangy raw mango in this chutney. Then decrease the amount of lemon juice in that case.
Or sometimes use only tamarind pulp.
In winters i like to use spring onion whites instead of regular onions and use fresh garlic instead of regular garlic. Basically I try to make the most of the seasons fresh produce.
Tricks and tips to make perfect Green Chutney Recipe | Dhania Pudina Chutney
First and foremost to soak the water content in chutney, i use Dalia/bhuna chana or sometimes namkeen Sev/Bhavnagri ganthia. It balances out the consistency of chutney and prevents it from being runny.
Or many times while serving it with snacks i add hung curd in prepared green chutney.
While grinding the chutney add ice cubes instead of water to retain the beautiful green colour.
Serve Green Chutney Recipe | Dhania Pudina Chutney with Pakoda, Parantha, Samosa or any chaat item or snacks as per your choice.
- 1 Bunch of fresh coriander leaves
- ½ bunch of mint/Pudina leaves
- Onion 1 small or hara pyaz/ spring onions, chopped with some tender leaves
- Garlic cloves 3
- 2 tbsp of Dalia
- 2 Green Chilies or as per taste
- 1 inch of Ginger
- Juice of 1 Lemon or Raw green mango or tamarind pulp 2 tbsp
- Cumin 1 tsp
- Salt as per Taste
- Red chilli powder 1 tsp
- Ice cubes 2
- Take fresh coriander leaves. Remove thick stems and wash it nicely. You may add soft and tender stems as they impart beautiful flavour to chutney.
- Separate mint leaves by removing thick stems. Wash it well. Keep aside.
- In a blender, add coriander leaves, mint leaves, roasted dalia, green chilies, ginger, garlic, onion, cumin, salt and red chilli powder and lemon juice.
- Pulse it till everything blends well.
- Now add ice cubes. Blend it well.
- Delicious coriander mint chutney/dip is ready to be served…
2. We can store it in glass bottle and keep it in refrigerator for a week.
Take fresh coriander leaves. Remove thick stems and wash it nicely. You may add soft and tender stems as they impart beautiful flavour to chutney.
Separate mint leaves by removing thick stems. Wash it well. Keep aside.
In a blender, add coriander leaves, mint leaves, roasted dalia, green chilies, ginger, garlic, onion, cumin, salt and red chilli powder and lemon juice.
Pulse it till everything blends well.
Now add ice cubes. Blend it well.
Delicious coriander mint chutney/dip is ready to be served…
Lemon juice helps in retaining green color.
We can store it in glass bottle and keep it in refrigerator for upto a week.
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