mint coriander chutney recipe with step by step photos – this is an easy chutney recipe made only with four ingredients – which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chilies and ginger.
optionally, you can add lemon juice as it preserves the green color in the chutney. best is to add black salt in the chutney. i have learnt this recipe from my mother. on the internet there are many variations of the mint coriander chutney.
this chutney is usually used as a spread for sandwiches. the chutney can also be had with pakora, samosa, bhel puri, chana masala, potato chips and even as an accompaniment with dal rice.
i always make some mint coriander chutney and keep it in my refrigerator. it keeps good for up to 3 to 4 days in the refrigerator.
i also add this chutney in my favorite mumbai chaat snacks like sev puri, pani puri, bread pakoda and ragda pattice. whenever i plan to make any of these chaat recipes then i usually make this chutney one day before and my work is easier next day.
its a versatile chutney and can be used in many chaat recipes. you can also check this similar coriander chutney recipe.
if you are looking for more chutney recipes then do check:
mint coriander chutney
INGREDIENTS
- 1 cup fresh chopped mint leaves (pudina patta), chopped
- 1 cup fresh chopped coriander leaves (cilantro leaves or dhania patta), chopped
- 1 or 2 green chillies (hari mirch), chopped, add more chillies if you want the chutney to be spicy
- ½ inch ginger (adrak), chopped
- 1 teaspoon cumin powder (jeera powder) - optional
- 1 to 2 tablespoons lemon juice - optional
- salt or black salt or rock salt as required
- 3 to 4 tablespoons water or as required
INSTRUCTIONS
preparation for mint coriander chutney
- pluck the leaves and tender stems from the coriander bunch.
- also pluck mint leaves from their stems. make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
- rinse both the coriander leaves and mint leaves very well in a colander or strainer
- keep the other ingredients required for the chutney also aside.
making mint coriander chutney
- in a mixie or blender grind all the above ingredients to a smooth paste using 3 to 4 tablespoons water.
- keep the mint coriander chutney in an airtight container in the refrigerator.
- you can serve this mint coriander chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.
NOTES
- green chilies can be added less or more as per your requirement.
how to make coriander mint chutney
1. measure and keep all the ingredients ready for making mint coriander chutney.
2. rinse 1 cup coriander leaves and 1 cup mint leaves in water. you can also rinse them in a colander or strainer.
3. in a mixie or blender, add the rinsed coriander leaves and mint leaves.
4. next add 1 to 2 chopped green chilies (hari mirch) and ½ inch chopped ginger (adrak).
5. also add 1 teaspoon cumin powder (optional), 1 to 2 tablespoons lemon juice (optional) and salt as required.
6. add 3 to 4 tablespoons water or add as required.
7. grind all the above ingredients to a smooth paste. for a thicker chutney, add less water.
8. keep the mint coriander chutney in an airtight container in the refrigerator. the chutney stays good for 3 to 4 days in the fridge.
9. you can serve this mint coriander chutney with onion pakoda, samosa, potato chips or french fries or other snacks.
Just tasted the mint and coriander chutney…now THAT is lovely. Thank you.
Welcome Vanessa
Looks delicious! About how many cups of chutney will this make? I’m planning on cooking for 35 people, with your ragda pattice recipe, and trying to figure out how to scale up. Thank you!
this recipe gives about 1/2 to 3/4th cup of chutney. so you can increase the recipe ingredients by 3 to 4 times.
your dishes are seriously AWESOME 😙
Thanks Maryam
Mint coriander chutney super
I want mango pickle recipe
thanks aarthi. you can check the following links for mango pickle:
punjabi mango pickle – https://www.vegrecipesofindia.com/punjabi-mango-pickle/
gujarati mango pickle – https://www.vegrecipesofindia.com/gujarati-mango-pickle-recipe-methia-keri/
instant mango pickle – https://www.vegrecipesofindia.com/instant-mango-pickle-recipe/
This was delicious! I had it with roasted chicken and potatoes, and it was exactly what I had hoped. Thank you so much for sharing this recipe! It is one of my favorite chutneys, but I had never made it before.
Welcome Jill. Glad to know that you liked the chutney.
Greetings thanks for all the yummy recipes.Recently I have tasted this mint and dhania chutney but it had a sweet and sour tangy taste. I just loved it. Perhaps you know how that was made. If you know that recipe please share
welcome jess. not sure how the recipe is made. if you can share some more ingredients that are used, that i can develop the recipe.
Lovely recipes Dassana! I love your recipe for ragda pattice – you have inspired me to cook!
I wanted to check if I can freeze this chutney? I do freeze the tamarind date chutney and it stays well for 6 months in the freezer. What about this one?
Thanks Meghna for your kind words. you can freeze it for a week. the flavors mellow down after freezing.
Your recipes are too good mam. I have started to like cooking because of your recipes. Thank you so much mam, you are a great help for me… …
pleased to know this mumtaz 🙂 thank you for your positive feedback.
Love your food thanks
and just to ask if its Mint or Spearmint???? in the pictures it looks like Spearmint, i know that in different countries the names change for some items thanks
here i have used mint leaves. we do not get spearmint leaves easily in india.
Very nice recipes!!!!! Thanks a lot !!! Is it necessary to add mint leaves?
hema since it’s a mint chutney it’s imperative to add mint but if you are not fond of mint then you may skip them. But mint always add a lot of flavor and aroma.
Very nice recipe! Thanx a lot ! Is it necessary to add mint leaves ?
And , can u give me ideas for birthday party dishes ? I’m a vegetarian !
you can even make this chutney minus the mint leaves. you can have a look at the following snacks category and some of the recipes can be made for parties – https://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/
hello dassana amit, gr8 blog 🙂
i am searching for following answers to—–
– i want to grow corainder & mint at home how to do can u guide?
-i want to try cooker cake (eggless fruit cake)can u help with the recipe
thanks. for coriander, lightly crush in your palms the coriander seeds. they should not be roasted ones. place them in soil and cover with a loose layer of soil. water and let them sprout. for mint, buy some mint leaves having tiny roots on the stem. pluck the leaves and add it to your recipe. dig the root part into the soil. you can use 5 to 6 stems for one small pot. lightly water. the leaf shoots will sprout in a few days.
for cooker cake, add 1.5 to 2 cups salt in the cooker. place a rack inside and place the cake pan on top of the rack. or directly place the pan on top of the salt. cover the cooker tightly without the whistle. on a low flame allow the cake to cook. you can check this recipe for chocolate cake made in pressure cake on the link given below. you can easily skip the flax seeds in the recipe – https://www.vegrecipesofindia.com/eggless-chocolate-cake-eggless-chocolate-cake-with-flaxseed/
Delicious and very tasty.
thanks v.rajalakshmi
Thanx soo much for the delicious recipes – made the mint coriander chutney today – my hubby bought 4 bunches each and I’ve been dying to make a chutney with them .. Couldn’t stop licking my fingers as I was cleaning the blender !! 😉
Mmmm … Deelicious
welcome naj. glad to know that you liked the chutney recipe.
Could u pls tell me y the chutney gives a bitter taste inspite of not using stems not Evn smallest n adding lime juice..
This happens every time!!
Two things. Either the lime has gone bitter. This happens with limes ehich are not fresh. Or the quality of mint leaves. So it can be either of the two reasons.
Today rainy outside i makes samosa with mint coriander chutney for my mother n brother it was my punishment for not gone to school…………………………….!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
rani, its a sweet punishment. good you are learning cooking at such a early age.
Hi dassana
ur recipes r really very superb
from chutneys to chaats to everything
im trying ur recipes dis ramadan
thank u so much for posting such yummy recipes with so neat n clean pics
🙂
welcome fateema. nice to know.
Very nice! Complimented the cutlets I made really well! Thanks!
Hi Dassana!
I tried your mint chutney recipe. It is bitter in taste, I think, because of the mint. The bitterness is making it unpalatable. Please let me know, how I can reduce the bitterness, without losing the taste.
the bitterness is due to the mint. did you use the stems also? the stems would make it bitter. try adding more lemon juice. it will reduce the bitterness a bit.
Hi Dassana!
I LOVE LOVE LOVE your recipes!!! Keep it up. WIll you be posting a recipe for samosas any time soon?
thanks. there is a samosa recipe in the drafts. i only have the pics. thinking of making a video. so will take some time.
Oh, your recipes are treasures… thank you so much for sharing them. I’ve hoped for authentic recipes like these without western ingredient substitutions and now I’ve found yours! Thanks so much, again and again.
thanks melissa for writing such nice words. do try the recipes and share your feedback.
hi dassana! received ur very first mail related to mint.went thru it and liked it .have 2 queries related 2 mint,hope u will try 2 solve them.{1}i want 2 have recipe of sweet chutney made from mint recipe of mint chai.i tried to make mint chai by using 10-12 leaves of mint but it turned out to be bitter in taste what can be the possible reason/s for its bitterness.thanks.
thanks rewa. i shall find out more about sweet mint chutney. have never made it before.
also regarding the mint chai – if the mint leaves are older and not tender they tend to have a slight bitter taste. so if adding these mint leaves to your chai, then add less about 2-3. if adding the small tender mint leaves than you can add 7-8 mint leaves for 2 cups of chai.
i have many mint plants growing in the balcony. some of them are smaller shrubs yielding small to medium size leaves. they are not bitter. some of them are large shrubs yielding very big leaves. you must have not seen such large mint leaves in the indian market. i have not captured any shot of these mint shrubs in the above post.
what i have observed is that these big mint leaves, especially the older ones are bitter to taste. i added them once to some dish, and the dish had a strong touch of bitterness to it. so i think it is also the variety of the mint shrub that might affect the bitterness.
I added some lemon, which gave it a nice zing
Lovely chutney..Will try this soon..
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Hi Maya
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