Pudina Dhaniya Chutney


Pudina dhania chutney recipe is a must for every Indian household. It makes a great accompaniment for parathas, rotis, puris and as a spread on sandwiches too. Here I have added half of the roasted cumin seeds powder which enhances the flavor of this chutney. This green chutney is one of the easiest and most flavorful recipes. The recipe calls for green chillies, coriander leaves and cumin seeds. It goes great with Tandoori roti, chapatti,and is a must for all chaats.

Pudina Dhaniya Chutney

A tasty chutney or condiment that is frequently served with Indian appetizers is coriander mint chutney or green chutney. Coriander, mint, and a few more Indian spices are used to make green chutney. Green chutney’s distinct aroma is extremely great and improves the flavor and taste of any dish!


A very well-known chutney dish from Indian cuisine is coriander mint chutney, also known as green chutney. It is also known as Dhaniya Pudina Ki Chutney (Dhaniya means “coriander,” and Pudina means “mint”) because the main components of this chutney are coriander and mint.

It is one of the simplest chutney recipes that goes well with a variety of Indian chaat dishes, such as Pakoras (fritters), Samosa, Dahi Vada, Pani Poori, Bhel Poori, and Aloo Tikki.

This chutney can be made in a number of different ways. You can change the ratio of coriander, mint, green chile, and lemon juice to your liking. Since mint is a quite potent herb, some like more coriander and less mint.

Others prefer it spicy, while others prefer it milder; add green chilies to your preference. To give the food some tang, lemon juice is added. Additionally, it keeps the chutney’s green hue from fading.

I enjoy having chutneys on hand at all times, whether it be the coriander mint chutney or the sweet and tart Imli ki Chutney (Tamarind Chutney). In my family, these two chutneys are a need. These chutneys are incredibly helpful while preparing a variety of Indian dishes.


One lot of coriander leaves (about 2 cups) and half a bunch of mint leaves are what I usually use (around 1 cup). Coriander and mint leaves should be well washed before being placed in a blender.

Ginger, green chilies to taste, lemon juice, powdered roasted cumin seeds, chaat masala, and black salt should all be added. If necessary, add 1-2 tablespoons of water to the mixture as you crush it to a paste.

Salt and lemon juice should be adjusted to taste. Mix thoroughly, then refrigerate in an airtight container. Enjoy this tasty and reviving chutney with your preferred recipes?


This chutney’s 2:1 ratio of coriander and mint provides a good flavor balance. However, you can adjust the amount to suit your tastes. Since mint is such a potent herb, some people prefer it less.

In this chutney, I like to incorporate the stems and leaves of the coriander. I believe the stems significantly increase the flavor and nutritional content of this chutney.

This chutney gets its spiciness from green chile. Reduce the green chili for a milder flavor.

Lemon juice enhances the flavor of the chutney and aids in maintaining its vibrant green color. Lemon juice also prolongs the freshness of chutney.

You can alter this recipe by including onion and garlic.

For the tanginess, you might also add tamarind pulp, dry mango powder, or fresh green mango. These are just a few possible substitutions that could improve the flavor of this chutney.



With various Indian chaat dishes like Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers like Pakoras (fritters), Samosa, and Dahi Vada, I enjoy serving this coriander-mint chutney.


In a refrigerator, the coriander mint chutney keeps its freshness for two to three days. Put it in a container that is airtight.

Since fresh chutney can be made quickly, I personally like it. The chutney can, however, also be frozen for later use. Chutney freezes successfully. This chutney can be kept in the freezer for up to a month. Before using it, let it defrost in the fridge.

Mint Chutney Recipe

Green chutney, commonly referred to as pudina chutney or mint chutney, is a hot Indian dip. To consistently prepare mouthwatering chutney, use my advice.

Course: Side Dish

Cuisine: Indian

Prep Time: 15 minutes

Total Time: 20 minutes

Servings: 1 Cup

Calories: 144kcal


  • ▢2 Cup fresh mint leaves
  • ▢1 Cup fresh coriander leaves
  • ▢1 tablespoon ginger, roughly chopped
  • ▢2 garlic cloves
  • ▢2 green chili, chopped
  • ▢1 teaspoon mango powder (amchur powder)
  • ▢1 teaspoon roasted cumin powder (jeera powder)
  • ▢1 teaspoon granulated white sugar
  • ▢Salt to taste
  • ▢4 tablespoon water or use 2 – 3 ice cubes


  • Clean and wash the green leaves before beginning to create the chutney.
  • In a blender mix all the ingredients to make the chutney along with water or ice cubes.
  • To prepare the chutney, combine the ingredients into a homogeneous mixture.
  • If extra water is needed, add it.
  • Put the chutney in a fresh bowl.
  • Mint Chutney can be kept in the refrigerator or served with snacks.

Recipe Notes:

  • Chutney should not be blended for too long or it will become harsh and dark.
  • Add one more time, blending in a tablespoon of thick, plain curd or yogurt, if the chutney seems too thin, spicy, or bitter.


Calories: 144kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 684mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4929IU | Vitamin C: 46mg | Calcium: 262mg | Iron: 6mg

What is ‘Chutney’?

Chutney is a tangy Indian side dish or dipping sauce. In India, chutney recipes can be found in their hundreds. Without a variety of chutneys in various heat levels and tastes, no Indian street food is complete.

One of the most popular Indian chutney kinds is mint chutney. It is a fresh herb mixture and may be the most typical way to incorporate mint and coriander into a regular Indian dish. Bold, delectable, and cooling all at once, mint chutney.

Why I adore mint chutney

easy to store and make

vegetarian and vegan

non-gluten dip

Antioxidants are abundant in mint chutney.

Fresh mint chutney is beneficial for your skin and aids with digestion, according to numerous medical journals. Pudina chutney is a great side dish or dip to include in your meal plan if you’re on a detox diet.

Green Chutney Recipe (Cilantro Mint Chutney, Indian Green Sauce)

This tangy and hot Green Chutney (also known as Cilantro Mint Chutney, Mint Coriander Chutney, or Indian Green Sauce) is the ideal condiment to serve with Indian appetizers or dinners. It takes less than 10 minutes to prepare using basic ingredients. I’ve revealed a trick that gives this Indian green sauce its striking green hue (vegan, can be easily made gluten-free).

Course: Accompaniment

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6 people

Calories: 20kcal


  • ▢Blender

Ingredients 1x2x3x

  • ▢2 cups cilantro (coriander) (roots and hard stems removed, tightly packed, rinsed well)
  • ▢1 cup mint leaves (hard stems removed, tightly packed, rinsed well)
  • ▢3-4 green chilies (roughly chopped, adjust according to your taste)
  • ▢½ inch piece of ginger (roughly chopped)
  • ▢3-4 cloves garlic
  • ▢¼ teaspoon asafetida (hing) (skip for gluten-free)
  • ▢½ teaspoon cumin seeds
  • ▢½ teaspoon salt (or to taste)
  • ▢3 tablespoons freshly squeezed lime juice
  • ▢2 ice-cubes


  • Add all the ingredients to a blender along with 2-3 tablespoons of cold water.
  • Note – Use water sparingly, you don’t want a watery chutney.
  • Blend until smooth. Scape the sides of the blender a few times while blending.
  • Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.
  • Check for salt and add more if required.
  • Serve the green chutney at room temperature or chilled.


You will get around 34 cup of mint-coriander chutney from my recipe. The recipe can be scaled up or down based on your needs.

Thick mint stems should be thrown away because they may turn the chutney harsh. Additionally, don’t add more mint leaves because that will make the chutney darker in color.


If you want to give this chutney a South Indian flair, add some freshly grated coconut. Sesame seeds or roasted peanuts make excellent complements.

This chutney’s most popular variation is combining it with yogurt. Yogurt is frequently used in restaurants to produce coriander-mint chutney. You can quickly transform this dish into a delicious restaurant-style version by simply adding 12 cup of plain whisked yogurt. For a vegan alternative, silken tofu can be used in place of yogurt.

If green mangoes are available, you can garnish this chutney with a few slices of the tart fruit. In that instance, lessen the amount of lime juice.

This chutney also tastes fantastic with amla or gooseberries.

For a different flavor, swap lime juice for tamarind paste.


For up to 4 days in the fridge, keep the chutney in an airtight, non-reactive container. After that, it begins to lose flavor and turn bitter. I advise against freezing it. Upon thawing, the texture of the item changes.


Calories: 20kcal | Carbohydrates: 4g | Sodium: 80mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 10.4mg | Calcium: 27mg | Iron: 0.7mg

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