Coriander Mint Chutney (Indian Green Chutney)

Coriander Mint Chutney, also known as Green Chutney, Dhaniya Pudina Chutney, is a quick, easy accompaniment recipe that goes with every Indian snack and chaat. It is used in Indian chats, like bhel puri, sev puri, samosa, ragda patties, or as a spread for sandwiches, wraps, rolls, etc.

What is Green Chutney?

Green Chutney is a spicy Indian condiment made with coriander, mint, ginger, garlic, green chili, lemon juice, and a few spices. Chutneys are served as a dip along with snacks or chaats. It is also known as Hari Chutney, where 'Hari' means 'Green' or Dhaniya Pudina Chutney, 'Dhaniya' is 'Coriander', and 'Pudhina' is 'Mint' in India.

Every household in India has its own ratio for making this green chutney. I like to use a 1:2 mint and coriander leaves ratio in the coriander mint chutney recipe. 

Ingredients

You will need the following few ingredients to make the mint coriander chutney recipe.

• Fresh Herbs: Fresh coriander (cilantro) and mint leaves (pudina) are the key ingredients for making this green chutney. You can use tender coriander stalks as they add a lot of flavors. But discard mint stems as they make the chutney bitter. Do not use dried mint powder.
• Green Chilli: I used Thai chilies for spiciness. You can also use Jalapeno or any other green chili variety to make this chutney.
• Ginger & Garlic: Use fresh, roughly chopped ginger and garlic. It adds great flavor. You can skip garlic if you don't like it.
• Cumin: Use roasted cumin seeds (or roasted cumin powder). It adds an earthy flavor to the chutney.
• Sugar: Adding sugar is optional, but it balances the spiciness and adds a subtle sweetness to the chutney. Honey can be used instead of sugar.
• Lime Juice: Use freshly squeezed lime/lemon juice for the best result. It gives a tangy taste to the chutney. You can also substitute it with dry mango powder (amchur).
• Ice Cubes: Adding 1-2 ice cubes while blending will keep the vibrant green color of the chutney because the heat from the blender causes herbs to turn darker.

How to Make Green Chutney Recipe

Firstly wash the coriander and mint leaves 2-3 times under water until it's clean.

In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, garlic, roasted jeera powder, lime juice, black salt, and two ice cubes.

Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.

Transfer to a bowl and serve with snacks or store in an airtight container in the refrigerator.

Serving Suggestions

You can serve this versatile green chutney with several Indian dishes. Here are some ideas.

• As a dipping sauce with Indian appetizers like Samosa, Paneer Tikka, Tandoori Gobi, Roasted Veggies, Pakoras, Kebabs, and Cutlets. You can also serve with main courses like Biryani, Pulao, or Paratha.
• You can drizzle the chutney over Indian chaats like Bhel Puri, Corn Bhel, Dahi Puri, Samosa Chaat, Aloo Tikki Chaat, Ragda Patties, Dhokla, Dahi Vada, etc.
• You can also spread the green chutney on the bread slices to make Cucumber Chutney Sandwich, Avocado Chutney Sandwich, or slather it on Kathi rolls or Wraps.

Storage Suggestions

To Refrigerate: Mint coriander chutney stays fresh for up to 2-3 days when stored in an airtight container in the refrigerator. After that, it changes its color to dark green and loses its taste.

To Freeze: It freezes well. You can freeze the leftover chutney in small freezer-safe containers or ice trays. Once frozen, transfer them to a ziplock bag.

Before serving, either thaw desired chutney cubes using a ‘frozen vegetable’ setting in your microwave or at room temperature for a few hours or thaw them overnight in the fridge.

Tips to Keep the Chutney Green

Here are a few tips for retaining the green color of the chutney.

• Avoid Oxidation: Green Chutney turns black when exposed to air for a longer duration due to oxidation. So refrigerate or freeze this chutney to stop the oxidation.
• Avoid over-blending: Do not grind the chutney too long in the electric blender, as the heat can cause the chutney to turn black.
• Add Ice Cubes: Adding 1-2 ice cubes while blending will prevent the heat generated by the blender from turning the green chutney black.
• Add Lemon Juice: Add Lemon juice before or after blending the chutney to maintain its vibrant green color.
• Ratio: The ratio of mint leaves to coriander leaves should be correct. I always use 1 part of mint for 2 parts of coriander leaves.

Variations

• Yogurt: Many restaurants serve mint coriander chutney with yogurt (also known as Yogurt Chutney) as a dip with Indian appetizers. Simply whisk ½ cup of plain thick yogurt with green chutney. If you are vegan, replace it with vegan yogurt.
• Coconut: Add freshly grated coconut to this green chutney to serve with South Indian breakfasts like idli, dosa, or vada.
• Roasted Peanuts - If your cilantro mint chutney is thin or watery, you can thicken it by adding roasted peanuts while blending. 
• Raw Mangoes: You can add a few slices of mangoes if they are in season for a tangy green chutney recipe. You can reduce the quantity of lime juice.
• Green Chilies: You can increase or reduce chilies according to your preference.

Frequently Asked Questions

If you liked this chutney/dip, then you might like

• Avocado Cilantro Dip
• Sriracha Mayo Dip
• Greek Yogurt Dip
• Peanut Chutney
• Raw Mango Chutney
• Green Tomato Chutney

Check out Indian Appetizer Ideas

• Gobi Manchurian
• Paneer Tikka
• Tandoori Broccoli
• Barbeque Nation Style Cajun Potatoes
• Paneer Naan Pizza

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