Green Chutney (Coriander-Mint Chutney) is a quick, easy chutney that can be added for Indian chats snacks for bhel puri, sev puri, samosa, ragda patties, and as a spread for sandwiches, etc.

You can also use green chutney for
How to Make Green Chutney
Blend all the ingredients with little water until you get a bright green chutney.
Can you freeze Coriander Mint Chutney?
Yes, this chutney freezes very well. When I have lots of fresh coriander and mint at my home, I make a large batch of this chutney and freeze them in ice cube trays. The next day I take out frozen chutney cubes and put them into a ziplock bag.
These come in handy when you have sudden guests at home or have pani puri cravings.
You can either thaw by keeping frozen cubes in the refrigerator overnight or using a ‘frozen vegetable’ setting in your microwave.
Tips & Variations
- Lemon juice can be added before or after blending it helps to restore the green color of the chutney.
- Remove the woody part of the coriander and pudina stems as they give a bitter taste to the chutney.
- Wash the greens very well twice to remove mud or dirt.
- You can reduce chilies when making for kids.
- This chutney freezes very well.
More Appetizer Ideas
- Barbeque Nation Style Cajun Potatoes
- Tomato Slice Chaat
- Boondi Bhel
- Makhana Chivda
- Chocolate Makhana
- Mexican Style Golgappa with Fruit Pani
- Corn Pakoda
- Bread Pizza
Coriander Mint Chutney Recipe (Indian Green Chutney)
Ingredients
Measuring cup used 1 cup = 250 ml
Instructions
- Blend all the ingredients together with little water until you get a bright green chutney.
Notes
Tips & Variations:
- Lemon juice can be added before or after blending it helps to restore green color of the chutney.
- Remove the woody part of the coriander and pudina stems as they give a bitter taste to the chutney.
- Wash the greens very well twice to remove mud or dirt.
- You can reduce chillies when making for kids.
- This chutney freezes very well.
Nutrition
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