Green Chutney For Tandoori


Green chutney for tandoori is a great way to get more vegetables into your diet. It’s also a terrific accompaniment for rice and curry dishes. There are many variations on the green chutney recipe to suit individual tastes and it’s easy to make at home. This is a perfect chutney for Tandoori, I have used the sev and mint powder in the recipe. You can add it with all your sabzi’s, here it is without the sev.

Restaurant style Green Chutney for Tandoori Chicken

To improve the flavor of tandoori chicken, fish, salmon tikka, and kababs, prepare this restaurant-style green chutney. This Indian mint sauce (hari chutney), which is creamy and healthy, is also really simple to make.

Green chutney with curd served in a black bowl with tandoori salmon on a white plate.

About the recipe

In Indian restaurants, tandoori chicken or fish is served with a mint sauce that is acidic, creamy, and vivid green in color. It creates a flavor explosion of tandoori chicken in your mouth.

Ever pondered the ingredients of the delicious chutney?

You’ll be amazed to learn that it is surprisingly simple to put together and only takes a few minutes. This green chutney with curd (yogurt), which is made with basic natural ingredients, is the perfect accompaniment for all of your tikkas and kebabs.

Why you’ll love this green chutney with curd

The list of Indian appetizers that go well with this all-purpose tandoori chutney is extensive and includes tandoori chicken, tandoori salmon, prawn tikka, paneer tikka, samosa, and kebabs.

When drizzled over chaats and salads, it adds heat, freshness, and a splash of color.

With basic components from your cupboard, it is quite simple to make.

With all-natural, low-calorie, and saturated fat-free components, this curd and mint chutney is nutritious.

In addition to being high in minerals and antioxidants, ingredients like yogurt, mint, coriander, and cumin are believed to improve digestion and support gut health.


  • Mint leaves: choose bright green colored ones.
  • coriander leaves with stalks
  • ginger
  • green chili: serrano or jalapeno may be used.
  • yogurt: you can also use homemade hung curd. Yogurt and lemon juice are important for this recipe. (details in FAQ below)
  • lemon juice or lime juice: to balance out the spice from chilies and bitterness from the herbs
  • ground cumin: gives a subtle spicy flavor
  • salt and pepper

How to make Indian mint sauce: Step by Step

  1. Chop the ginger, chiles, coriander, and mint leaves.
  2. Put them in a high-speed blender jar or food processor along with yogurt, lime juice, and seasonings.
  3. Make a smooth chutney by blending.
  4. For your tandoori chicken or fish, a creamy green chutney made for restaurants is available.

Recipe tips

  • To make the chutney smooth and creamy, finely chop the herbs, ginger, and chiles before blending. Ginger or chile chunks are not something you would want to eat into.
  • Since coriander stems have more flavor than the leaves do, they can also be used.
  • The coriander stems, ginger, and chili should be roughly blended before the rest of the ingredients are added if your blender is not too strong.
  • You could also use homemade curd in place of store-bought yogurt in this recipe. Since homemade curd could be runny, put it on a muslin cloth, knot it up, and hang it from the tap over the sink. Allow the water to drain for twenty to thirty minutes. The curd would thicken and become creamy.
  • Use pink Himalayan salt to enhance flavor.

Green Chutney for Tandoori and Kebabs

Tandoori Green Chutney is usually served in restaurants along with Tandoori , Kebabs or grills.

Prep Time10 mins

Cook Time0 mins

Total Time10 mins

 Course: Chutney

 Cuisine: Indian

 Servings: 2



  • ½ cup Mint Leaves
  • ½ cup Coriander Leaves
  • 6 Almonds
  • 1 tbsp Curd/Yogurt
  • 1 tbsp Lemon Juice
  • 1 Green chilli
  • Salt as needed


  • Mint and coriander leaves should be thoroughly cleaned. Put the mint, coriander, green chili, almonds, lemon juice, curd, and salt in a blender.
  • Without adding water, purée everything to a fine consistency. The green relish is prepared. This can be used as a dip with grilled foods like tandoori, kebabs, or other grilled foods.

Tandoori Chicken with Green Chutney

One of the most well-known Indian cuisines is chicken tandoori. In a Tandoor or clay oven, chicken is cooked at a very high temperature after being marinated with yoghurt and a few spices. The majority of Indian eateries around the world have it on their menus. Here, I’ve modified a recipe from Vah Chef and adapted a technique from Food for 7 Stages of Life. Previously, I baked tandoori chicken at a temperature of 400 to 450 F, but new method specifies baking it at 500 to 550 F. The chicken becomes somewhat crunchy but juicy inside when baked at a higher temperature, making it considerably more flavorful. The recipe for green chutney is provided below. It goes well with tandoori chicken. If you try this version, you won’t ever want tandoori chicken prepared at a restaurant again. Prepare and have fun!


  1. Chicken Drumsticks – 6
  2. Ginger-garlic paste – 2 – 3 tsp
  3. Turmeric powder – 1/4 tsp
  4. Kashmiri red chilly powder – 1 tbsp
  5. Pepper powder – 1/2 tsp
  6. Coriander powder – 3/4 tsp
  7. Kasoori methi – 1/2 tsp
  8. Lemon juice – 1 tbsp
  9. Cumin powder – 1/2 tsp
  10. Gram masala powder – 3/4 tsp
  11. Curd – 3 tbsp
  12. Mustard oil / vegetable oil – 1 tbsp
  13. Salt – To taste


  1. Combine all the marinade ingredients, excluding the chicken drumsticks. Salt should be tasted. Set apart.
  2. Clean the chicken thighs. Never take off their skin. Use a paper towel to dry. Create two to three deep incisions on the chicken’s fleshy side to allow the marinade to seep inside the meat. One by one, coat each chicken drumstick with the marinade. Do not forget to massage the marinade into the slits. Put in a large bowl and chill for at least 12 hours. 1 hour before baking, remove it.
  3. Set the oven to its highest temperature. I baked them at 500 F because that is the highest temperature I can set my oven at. Using aluminum foil, line a cookie pan. Oil the foil very sparingly. On the foil, arrange the chicken drumsticks. Apply some oil to the chicken or brush it on them ( this step is optional). Put the tray on the oven’s middle rack. It should be baked for 12 to 15 minutes. Utilizing your oven mitts, carefully remove the tray. Brush or drizzle a little oil on the chicken pieces after turning them over (this is optional). Put the tray back in the oven. For a further 10 to 12 minutes, bake. For the final two minutes, broil. Don’t let the chicken parts burn. When the drumsticks are done, remove the tray. Melted butter should be applied immediately to the chicken drumsticks. (When you remove the chicken, the liquids around it will likely be burned, and the skin of the chicken pieces may be adhered to the foil.) After two minutes, carefully remove the drumsticks using a metal spatula. Enjoy right away with garlic naan and hot green chutney.

Green chutney

  1. Cilantro – 1 small bunch
  2. Mint leaves – 1/4 cup
  3. Garlic – 1 small clove
  4. Ginger – 1/4 inch
  5. Green chillies – 2 small , seeded
  6. Yoghurt –  2 – 3 tbsp
  7. Lemon juice – 2 tsp or to taste
  8. Sugar – 1 pinch or to taste
  9. Salt – To taste

Rinse the leaves of the mint and cilantro. In a colander, drain. Everything should be combined in a small blender jar along with a small amount of yogurt to create a smooth paste. Add the remainder of the yogurt after transferring to a bowl. Lemon juice, salt, and sugar should be adjusted. With tandoori chicken, serve.

About Pudina Chutney Recipes

The name of this vibrant condiment dip comes from the Hindi word for mint, pudina. My recipes result in a wonderfully savory, delicious chutney with a harmony of tastes.

They go perfectly with your favorite Indian snacks, which you will adore. Mint chutney can be created in a variety of ways, just like Indian food. By leaving out or adding spices, you can create a variety of dishes.

I’m giving two recipes for this wonderful sauce, as I indicated above.

1. Mint Chutney With Yogurt (Tandoori Chutney)

The mint chutney that is typically given in restaurants with tandoori appetizers like hara bhara kabab, dahi ke kabab, paneer tikka, etc. is the subject of my first dish. This yogurt mint chutney tastes a lot like the tandoori chutney that is produced for tandoori appetizers or kababs in restaurants.

This recipe is simple and takes 15 minutes to complete. Keep in mind that you can create this chutney without making specific tandoori snacks. Any evening snack, such as pakoda, samosa, sandwich, kachori, or vada, can be served with it.

The curd or yogurt that has been added gives this pudina chutney a pleasant tangy flavor. Along with the other ground spices that are used, fresh curd gives this chutney a distinctive flavor.

Use cashew yogurt or almond yogurt to make this pudina chutney if you have a dairy allergy or are a vegan. Even one little tomato or some lemon juice are acceptable additions. Sometimes I add additional tomatoes to this chutney variation, and it still tastes great.

2. Pudina Chutney for Tea-time & Chaat Snacks

The second recipe is for a simple mint chutney that’s perfect for dipping into evening munchies like samosas, pakodas, dhokla, and veg cutlets. Additionally, you may include this chutney with chaat-style street foods such samosas, cutlets, ragda patties, pani puris, sev puris, bhel puris, and aloo tikki chaat.

Fresh mint leaves, ginger, garlic, chilies, and a few more spices are included in this chutney. In order to give the chutney some acidic overtones, I also add a small amount of lemon juice. Additionally, it aids in preserving the chutney’s green hue.

The preparation time for this straightforward version is similar to that of my prior recipe. The mint chutney will be ready to serve in about 15 minutes.

I also offer this mint chutney as a side dip with sandwiches and as a sandwich spread.

Step-by-Step Guide

How to make Pudina Chutney with Yogurt – Recipe 1

1. In a mixing bowl first take 3 to 4 tablespoons of fresh curd (yogurt) and whisk it till it’s smooth.

Then add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry mango powder (amchur) and salt as per taste to the beaten and whisked curd. Stir to combine the ground spices with the curd or yogurt.

curd with spices on a plate

2. In a blender or mixer-grinder take the following herbs and spices:

  • 1.5 cups freshly rinsed mint leaves (pudina)
  • 1 cup rinsed coriander leaves
  • 1 to 2 green chilies (or ½ to 1 teaspoon chopped)
  • 1 small chopped onion (about ¼ cup chopped onion)
  • 3 to 4 small to medium-sized garlic cloves (or ½ teaspoon chopped garlic)
  • 1 inch chopped ginger (or 1 teaspoon chopped ginger)
herbs and onions added to grinder jar

3. Blend or grind with 2 to 3 tablespoons of water or as needed to a smooth and fine consistency. Transfer the prepared green chutney paste to the curd in the bowl.

Keep in mind not to add too much of water while blending the chutney ingredients.

mint chutney paste added to curd

4. With a spoon mix both the green chutney with the curd. Continue to mix and blend till you get an even color.

Check the chutney for salt and taste and add more salt and ground spice powders if needed.

mix pudina chutney paste with curd

5. Serve the pudina chutney immediately or serve it chilled with any tandoori snack or a tandoori starter recipe.

Refrigerate any leftover chutney in an airtight steel box. This chutney stays good for 1 to 2 days in the fridge.

mint chutney in a bowl served with tandoori snack

Step-by-Step Guide

How to make Mint Chutney – Recipe 2

  1. Take just the leaves off the stalks. 2 cups of compressed mint leaves are required. Rinse them thoroughly. Rinse a few green chilies and a piece of ginger that is 1 inch long.
  2. After that, place mint leaves in a grinder jar with the ginger and green chilies that have been roughly chopped. More green chillies can be added for a hotter chutney.
  3. Add salt and 12 teaspoon chaat masala as needed. Add 14 teaspoon each of dry mango powder (amchur powder), roasted cumin powder, and black salt if you don’t have chaat masala.
  4. Lemon juice, 1/2 tsp.
  5. Add one or two teaspoons of water, grind, or mix until smooth.
  6. good grinding Additionally, avoid using too much water when grinding.
  7. Put the mint chutney in a small jar or bowl. Serve mint chutney with appetizers like bread pakoda, cheese balls, kabab, paneer tikka, veg cutlets, and fries.

When not in use, store the mint chutney in a steel container with an airtight lid in the refrigerator. For four to five days, this chutney keeps well in the refrigerator.

How to store Pudina Chutney

  1. This chutney stays nicely in the refrigerator for 3 to 4 days when stored in an airtight box or container.
  2. If you want to keep food items like chutneys in the refrigerator, please use a steel box (steel containers).
  3. The color and flavors of the chutney definitely change after cooling, but it is still tasty.
  4. Avoid freezing the chutney since the flavor completely changes and it no longer tastes like fresh pudina chutney or pudina chutney that has been refrigerated.
  5. Any leftover mint chutney should always be kept chilled. The mint chutney will deteriorate if left at room temperature.

Expert Tips

  1. Just use the leaves, to start. Avoid using the stems. Stems can make the chutney taste bitter when added.
  2. Fresh mint leaves give the chutney a wonderfully good aroma and taste, thus it is essential that they be used. Do not use wilted or expired mint leaves.
  3. You can add little lemon juice to the chutney to prevent future discolouration. It aids in keeping the mint chutney’s green color. Lemon juice extends the chutney’s shelf life as well.
  4. Mint leaves and other ingredients should be coarsely minced or blended. Avoid keeping it coarse or semi-fine.
  5. The pudina chutney should have a medium to slightly thick consistency. Avoid making a chutney that is too thin and too watery because doing so will lessen the chutney’s overall flavor and taste.
  6. If you can find black salt, please do it because it gives the chutney a slightly harsh flavor.
  7. Another essential element that shouldn’t be overlooked is chaat masala. Therefore, attempt to incorporate chaat masala powder into both chutney recipes.

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