Coriander Mint Chutney ~ Dhania Pudina Chutney

Dhania pudina chutney is a chutney with fresh coriander mint and green chilies. It makes an excellent dip for fritters, kebabs and a great spread for sandwiches & wraps.

Upate - Images in the post are re-edited and resized to fit the current template. Old images were edited in Picasa and now in Lightroom. If anyone is seriously considering updating to Lightroom or Photoshop (I don't use PS), I highly recommend it. The last image is an old one. The post is re-edited for SEO optimization.

Cooking from cookbook challenge is a weekend event and I am late posting the recipe for this past weekend. My laptop crashed over the weekend. I had prepared the recipe Friday night and my lappy crashed the same night. Until I get the new one, will have to do most of my blogging when husband is at work.

another angle of jar of coriander mint chutney.

One of my cousin’s S is in the US for a visit. I asked her for couple of recipes and she also made dhania pudina chutney. It is an easy peasy recipe and is a great condiment for chaats, fritters, kebabs, handvo and sandwiches.

Dhania pudina chutney stays fresh up to 10-15 days in the fridge if stored properly but it tastes the best when consumed within a week. The jar in the pictures is a gift from Chef Mireille. She gave last Fall when we went to farmer's market and finally got to use it.

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📖 Recipe

Dhania Pudina Chutney

Spicy, tangy green chutney with coriander leaves and mints. It is one of the most popular condiments from the Indian cuisine. A versatile chutney that works as dip for fritters and kebabs, and a great spread for sandwiches & wraps.

Print Pin Rate

Course: Condiment

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 0 minutes

Servings: 20

Calories: 28kcal

Ingredients

1 big bunch Mint ~ Pudina approx. 2 ½ cups chopped & firmly Mint Leaves packed.
1 ½ cups chopped & firmly packed Coriander Leaves ~ Cilantro check note
4-6 Green Chilies I used frozen store bought green chilies from the Indian store.
1 big Vine Ripe Tomato or 1 cup chopped Tomatoes
½ small Onion chopped
4-5 Cloves of Garlic opt. and adjust to taste
6 tablespoon Roasted Peanuts
½ - 1 teaspoon Cumin Seeds ~ Jeera
2 ½ teaspoon Salt adjust to taste
4 teaspoon Sugar
1 Lemon ~ Lime juiced or ¼ cup Lemon Juice We used lemon
⅓ cup Water opt. check note

Instructions

Pluck the leaves of mint from the stems/stalks.
Pluck cilantro leaves from the stalks and keep aside. Even stalks for the cilantro can be used. For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
Take all the ingredients in a blender jar and grind to a fine paste. Water is optional and add only such as required. I have an American blender and needed to add some water. If one has a good Indian grinder, one may not require any water to grind this chutney to paste.
Taste the chutney and adjust the seasoning.
Store in an airtight container in the fridge. Use the chutney as a spread for sandwiches and as a dipping sauce for fritters and grilled food.

Notes

Cilantro - For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
Chutney stays fresh up to 10 - 15 days in an airtight container.
Nutrition - values listed below are approximate.

Nutrition

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