Pudina Coriander Chutney – Mint Chutney Indian

Bright green chutney! Pudina coriander chutney or mint chutney for dhokla, samosas, sandwiches, bhajiya, chaats and so much more

Mint chutney in a bowl with a mint leaf on top

Perfect to have with Samosa Pinwheels, Aloo Tikki Burgers, Cheddar Jalapeno Samosas or Samosa Quesadillas!

Time to make: 10 minutes

Mintu chutney in a bowl with a mint leaf on top

Simple, fresh and easy to make

Just blend the ingredients and add water to get the consistency and thickness you prefer

Mint pudina chutney ingredients in bowls on a bamboo plate

Ingredients for Pudina Coriander Chutney

You only need a handful of ingredients pictured above:

  • Mint
  • Cilantro
  • Green Chillies
  • Lemon
  • Ginger
  • Salt/Sugar

Key Ingredient for Getting Bright Green Color

What’s missing in the picture that helps give the chutney that bright color? Ice cubes! Ice cubes help to give chutney a bright green color. This is because it reduces the impact of a heated blender motor on the color of the leaves.

samosadilla with chutneys
Green Chutney Tastes great with Samosa Quesadillas (recipe linked at top of post)

Serving Suggestions

Pudina coriander chutney can go with soo many Indian dishes and appetizers. Perfect to have with Dhokla, Samosa Pinwheels, Aloo Tikki Burgers, Cheddar Jalapeno Samosas or Samosa Quesadillas!

Storing and Freezing

How long does it last in the fridge? Depending on the temperature of your fridge, chutney should last atleast 2 weeks. Check for stickiness before using. If you won’t be using it soon just freeze it to be safe!

Freezing: Yes, you can freeze chutney. I recommend making extra and freezing it in ziploc bags if you eat Indian food often. It is a versatile chutney and good to always have on hand.

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Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

Mint chutney in a bowl with a mint leaf on top

Mint Chutney – Pudina Coriander Chutney

Shilpa Joshi
Bright green chutney! Pudina coriander chutney or mint chutney for dhokla, samosas, sandwiches, bhajiya, chaats and so much more
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Chutney
Cuisine Indian
Servings 1 cup
Calories 109 kcal

Equipment

  • Blender

Ingredients
  

  • 2 cups mint leaves packed
  • 1 cup cilantro
  • 1 green chilli
  • inch ginger wash thoroughly, no need to peel
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 1 tsp sugar
  • cup chilled water
  • 2 tbsp daalia (dry roasted chana) can substitute shelled peanuts or roasted shelled peanuts; this acts as a thickening agent for the chutney

Instructions
 

  • Prepare ingredients
  • Blend all ingredients with ice
  • Add chilled water then more if needed to reach desired consistency

Notes

You can skip the ice cubes if you don’t have but it helps to get that bright green color.  The ice cubes help prevent the heat of the motor changing color of the leaves.
 
You can also skip the daalia (dry roasted chana) or peanuts as a substitute.  It will make the chutney less thick though.

Nutrition

Calories: 109kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1350mgPotassium: 670mgFiber: 9gSugar: 7gVitamin A: 4905IUVitamin C: 50mgCalcium: 234mgIron: 5mg
Tried this recipe?Let us know how it was!

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2 Comments

    1. Hi there – Daalia is known as whole roasted chana. You can substitute shelled peanuts or roasted shelled peanuts or even desiccated coconut; this acts as a thickening agent for the chutney. You can also skip these completely, the chutney will just not have a thicker consistency.

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