Coriander Mint Chutney (Dhania Pudina Chutney)
Coriander Mint Chutney is made from Coriander Leaves and Mint Leaves along with other ingredients such as Cumin Seeds, Ginger, Garlic and Lemon Juice. Here we have used Onion to give a different taste. Since we are adding onion we must keep in mind not to store the chutney for longer period. The onion changes the taste after few days. So let’s start preparing Dhania Pudine Ki Chutney.
Servings 5 servings
Calories
Ingredients
- 5 tablespoon Chopped Coriander Leaves
- 2 tablespoon Chopped Pudina (Mint)
- 1 medium Chopped Onion
- 2 piece Chopped Green Chillies
- 1 teaspoon Roasted Cumin Seeds Powder
- 1 teaspoon Chopped Ginger
- 6-8 pieces Garlic Cloves
- 1 tablespoon Lemon Juice
- Salt to Taste
Instructions
- Take the coriander leaves, remove the thick stems and chop it into small pieces.
- Wash the chopped leaves repeatedly with water to remove the soil from it. Keep it aside and allow the water to drain out.
- Now take the Mint leaves, cut the stem and chop the rest part. Wash it properly to remove the dirt’s.
- Take the chopped coriander leaves, mint leaves and chopped onion along with other ingredients in the mixer grinder jar and grind it. Grind it till a smooth paste is obtained.
Notes
- Since we have added onion to the chutney, remember to not store it for longer time. The taste can get worse if kept for longer period. To keep the chutney fresh for longer time, skip the onion.
- Chopped tomatoes can be also added to bring sourness in the chutney. If you use tomatoes, skip the lemon juice.
- If you are using the Lemon Juice, add it after making the paste.
- Curd is also an option instead of tomato. I have also shared the recipe of Coriander Mint Curd Chutney in my post.