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Dhaniya Pudina ki Chutney – A Delicious Food Essential

Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe

How to make Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe (Step by Step)

Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe – Also called Hari Chutney, it is versatile chutney and goes well with all kinds of fried Indian snacks, chaat, spread on the sandwiches and my all-time favourite is with kadhi-chawal.

I simply love this spicy hari chutney with everything. It is not just restricted as dips for snacks and spreads, but also as a marinade. In fact, I have tried it to marinade chicken and fish. It comes out really nice.

How to make Dhaniya Pudina ki Chutney or Mint Coriander Chutney

Chutney is a spicy and tangy accompaniment or condiment very popular in Indian cuisine. It is served as a dip along with snacks and it is even used in making various kinds of Chaat.

The recipe is quite simple to make and requires only a few ingredients and a blender. People have different ways of making it, some use more mint and others use more coriander. Varying the ratio of coriander and mint changes the taste profile of the chutney.

I use mango peel as well in my recipe. It gives the chutney a distinct taste that not possible if you use just lime or lemon.

 

Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe

Dhaniya pudina ki chutney or mint coriander chutney is ready

Dhaniya Pudina ki Chutney or Mint & Coriander Chutney is a must on a North Indian dinner table. It complements pickles. This fresh and healthy tangy dip goes well with all kinds of North Indian snacks and food. Dhaniya pudina ki chutney recipe is really simple to make and gets ready in under ten minutes.

Also called “hari (green) chutney“, it is refreshing as well as healthy. It is made with pudina or mint, dhaniya or coriander, nimbu or lemon, green chillies and spices. There are some modifications to an individual family level as usual. For example, I add coconut water instead of plain water to my preparation. Some families even add curd to make it richer

Mint Coriander Chutney goes very well with snacks like samosas, tikkis and pakoras. Hari chutney is an indispensable accompaniment for tandoori or coal grill charred snacks like tandoori chicken and kebabs like chicken tikka, seekh kebabs, galouti kebabs etc.

I love making my layered vegetable sandwiches with it too. You can add it to your raitas or even a salad as a zingy dressing.

Some tips for getting your mint and coriander chutney or dhaniya pudina ki chutney right before you get started.

  1. Clean mint (pudina) and coriander (dhaniya) thoroughly to remove dust and grime.
  2. Cut and remove hard stalks of mint and save just the leaves. These are inedible.
  3. Cut and remove the hard bottom stalks/ root of coriander. You may retain the softer ones with leaves.
  4. Remove the head of green chillies and clean them.

Some indications for mint and coriander chutney recipe or dhaniya pudina ki chutney recipe

  • Preparation Time: 5 minutes
  • Cooking time: 5 Minutes
  • Cooking Gizmos: Wet Grinder
  • Servings: Makes 1 no. of a 400-gram bottle

Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe

How to make Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe (Step by Step)
Dhaniya Pudina ki Chutney or Mint Coriander Chutney is ready
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Dhaniya Pudina ki Chutney or Mint Coriander Chutney

This Dhaniya Pudina ki Chutney or Mint Coriander Chutney bursts with flavours in each bite. You can serve it with an appetizer or as a  side with any Indian meal because it is a perfect accompaniment to perk up the meal.
Course Chutney, Condiment
Cuisine Indian
Diet Vegan, Vegetarian
Keyword dhaniya pudina ki chutney, Mint Coriander Chutney
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Servings
Calories 10kcal
Author Sumit Malhotra

Ingredients

  • 1 Cup Mint
  • 2 Cup Coriander
  • 2 Cup Mango Peel Finely chopped
  • 6 No. Green Chillies
  • 1.5 Inch Ginger Scraped clean
  • 4 Piece Garlic Finely chopped
  • 4 Piece Lemon
  • 1 Teaspoon Cumin Powder
  • 200 ml Coconut Water
  • 0.5 Teaspoon Salt

Instructions

  • Wash and clean all ingredients for hari chutney.
  • Remove zest from all lemons and bring out the reserved mango peel from mango and hing pickle or aam aur hing ka achar.
  • Add all ingredients to the wet grinder to make the hari chutney
  • Grind everything together till it turns into a smooth sauce.
  • Remove the hari chutney from the wet grinder and fill it into a bottle.
  • Keep it refrigerated.

Notes

  • Clean mint (pudina) and coriander (dhaniya) thoroughly to remove dust and grime.
  • Cut and remove hard stalks of mint and save just the leaves. These are inedible.
  • Cut and remove the hard bottom stalks/ root of coriander. You may retain the softer ones with leaves.
  • Remove the head of green chillies and clean them.

FINALLY, TO SUM IT UP

Dhaniya pudina ki chutney or mint coriander chutney is ready

Dhaniya Pudina ki Chutney Recipe, Mint Coriander Chutney Recipe – Also called Hari Chutney, it is versatile chutney and goes well with all kinds of fried Indian snacks, chaat, spread on the sandwiches and my all-time favourite is with kadhi-chawal.

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