Mint Coriander Chutney


  • Fresh coriander (cilantro), leaves with tender stem only- 2 bunches
  • Fresh mint, leaves only -1 bunch
  • Red onion (or green onion) chopped- 1 medium
  • Green hot peppers, seeds removed and chopped- 4
  • Garlic (optional)-3 cloves
  • Ginger root, chopped- 1 inch
  • Salt ( to taste)-1 tsp.
  • Red chili powder (or black pepper powder)-1 tsp.
  • Lime juice- 2 tsp.
  • Mango powder(Amchur)-1tsp.
  • Hing (asafoetida)- a pinch
  • (optional), Small raw mango (good for making pickles)
  • Rock salt (Kala namak)- 1 tsp.


  1. Put all ingredients in a blender. Add a small quantity of water and blend until smooth.

The bright green color and the hot and sour taste of dhania-pudina chutney/dip adds a zip to any dish. It is the most popular chutney served with meals or snacks. It can be eaten with just about anything — pulao, samosas, dal, and roti.

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