punjabi green chutney recipe
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4.64 from 11 votes

punjabi green chutney

punjabi style green chutney - tangy and strongly flavored chutney.
Prep Time15 mins
Total Time15 mins
Course: appetizers, side dish
Cuisine: north indian, punjabi
Servings: 4
Calories: 27kcal
Author: Dassana Amit


  • ¼ cup mint leaves (pudina patta)
  • ½ cup coriander leaves (dhania patta)
  • 1 medium sized onion
  • 1 medium sized tomato
  • ½ inch ginger - peeled and chopped (adrak)
  • 3 to 4 garlic - peeled chopped (lahsun)
  • 2 inch of white radish (mooli) - optional
  • 1 green chili, chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
  • ½ teaspoon dry pomegranate seeds (anardana) - substitute dry mango powder (amchur) or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.
  • black salt or rock salt as required
  • 1 or 2 tablespoon of water to grind the chutney


  • rinse and chop the mint and coriander leaves.
  • peel and rinse the onion. chop roughly.
  • rinse and chop the tomatoes roughly.
  • rinse and peel the radish. chop the radish.
  • add these veggies, ginger, garlic in a chutney grinder or small blender.
  • also add all pomegranate seeds, salt, green chilies.
  • add 1 or 2 tbsp water and grind the ingredients till smooth.
  • remove the green chutney in a bowl.
  • serve the green chutney as a side dish with indian starters or snacks.
  • the green chutney stays good in the fridge for 3-4 days.


Calories: 27kcal | Carbohydrates: 6g | Sodium: 624mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 10.8mg | Calcium: 20mg | Iron: 0.3mg