mint coriander chutney recipe, how to make coriander mint chutney

coriander mint chutney recipe - easy chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
4.92 from 12 votes

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.

mint coriander chutney

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.

mint coriander chutney recipe

if you are looking for more chutney recipes then do check:

mint coriander chutney

4.92 from 12 votes
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
coriander mint chutney recipe - easy chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
mint coriander chutney recipe
Course:side dish
Cuisine:indian
Servings:4
Calories:14

INGREDIENTS FOR mint coriander chutney

(1 CUP = 250 ML)
  • 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

HOW TO MAKE mint coriander chutney

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.

RECIPE TIPS

  • green chilies can be added less or more as per your requirement.
 
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how to make coriander mint chutney

1. measure and keep all the ingredients ready for making mint coriander chutney.

mint coriander chutney recipe

2. rinse 1 cup coriander leaves and 1 cup mint leaves in water. you can also rinse them in a colander or strainer.

mint coriander chutney recipe

3. in a mixie or blender, add the rinsed coriander leaves and mint leaves.

mint coriander chutney recipe

4. next add 1 to 2 chopped green chilies (hari mirch) and ½ inch chopped ginger (adrak).

mint coriander chutney recipe

5. also add 1 teaspoon cumin powder (optional), 1 to 2 tablespoons lemon juice (optional) and salt as required.

mint coriander chutney recipe

6. add 3 to 4 tablespoons water or add as required.

mint coriander chutney recipe

7. grind all the above ingredients to a smooth paste. for a thicker chutney, add less water.

mint coriander chutney recipe

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.

mint coriander chutney recipe

9. you can serve this mint coriander chutney with onion pakoda, samosa, potato chips or french fries or other snacks.

mint coriander chutney recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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46 comments/reviews

  1. 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!

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