Green Indian Chutney, also known as Mint Coriander Chutney, is a popular condiment in Indian cuisine, made with fresh herbs and known for its unique scent and taste. Green chutney is simple to prepare and can be adjusted to suit your tastes, offering a delightful combination of spicy, tangy, and herbal flavors.
This Coriander Mint Dip is locally known as Hari Chutney (Hari Chatni). Its versatility makes coriander mint chutney an ideal accompaniment for snacks, appetizers, sandwiches, and main courses. Enjoy this easy-to-make chutney to effortlessly enhance the taste of your meals.
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Ingredients
Greens Leaves: Use fresh mint and coriander leaves for this recipe.
Yogurt: I have used homemade yogurt. You can also use store bought yogurt.
Spice Powders: Chaat masala powder, roasted cumin powder, black salt, etc.
Others: Green chili, Ginger, Sugar, Lemon juice, Ice cubes, etc.
Instructions
Now you can prepare restaurant-style green chutney at home. Follow the step-by-step instructions to prepare this easy coriander mint chutney at home.
Thoroughly wash coriander and mint leaves under running water. Place rinsed coriander, mint, green chili, ginger, lemon juice, and ice cubes in a blender jar.
Blend until you get a smooth, thick green paste. If required add one or two teaspoons of water.
Now take the yogurt in a bowl and beat well. Next add the spice powders and again mix well.
Then, combine the mixed green paste with the yogurt and stir thoroughly. Adjust the seasonings, and homemade coriander mint sauce is ready to serve.
Serving Suggestions
This popular green Indian chutney can be paired with all types of vegetarian as well as non-vegetarian Indian starters (paneer tikka) and snacks.
I smear this chutney on bread while preparing Bombay sandwich. It goes very well with different types of Indian chaats.
You can also use it as an accompaniment with plain parathas or stuffed parathas (paneer paratha) or pulao.
Variations
Increase the spice level of the green chutney by adding more green chilies. If you are not a spice lover, avoid adding green chili. However, green chili enhances the flavor of the chutney.
You can also add one or two cloves of garlic and give a twist to the usual flavor.
Adjust the amount of yogurt according to your taste bud. If you add less amount of yogurt, the color of the chutney will be vibrant and bright.
Storage
As green Indian chutney is versatile and can be used in various ways, you can make a large batch of coriander mint chutney and preserve it for future use.
For short-term storage (3-4 days), transfer the chutney into an airtight glass jar or container and seal tightly. Keep the glass jar in the refrigerator.
For long-term storage (more than a month), divide the chutney into small portions using ice cube trays. Once frozen, transfer the cubes into a ziplock bag or container. Thaw just the quantity that you need. Avoid repeated thawing of the whole portion to prevent compromising the quality of the remaining chutney.
Top tips
- Thorough washing of leaves is very important to remove all the dirt and mud present in the leaves.
- Adding ice cubes helps protect the herbs from the heat generated by the blender, preserving their freshness and vibrant green color.
- Make sure to beat the curd before adding it to the chutney to achieve a creamy texture.
- If you prefer smooth texture, then avoid adding the stems of coriander and mint. You can also strain the green paste to obtain smooth texture. However, I have not done this step.
FAQ
Yes of course! You can prepare green chutney without yogurt. Addition of yogurt makes the chutney creamy in nature however, if you are looking for a dairy-free option then make the chutney without it. You can add little bit of tamarind paste while making the chutney.
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Green Indian Chutney
Materials
- 1 cup Coriander Leaves
- ½ cup Mint Leves
- ½ cup Yogurt use as required
- ½ inch Ginger
- 1 or 2 no Green Chili
- Black Salt to taste
- ¼ teaspoon Roasted Cumin Powder
- ¼ teaspoon Chaat Masala Powder
- 1 teaspoon Lemon Juice
- 1 or 2 Ice cubes
- ½ teaspoon Sugar Optional
Instructions
- Wash coriander leaves and mint leaves thoroughly under water.
- Take washed coriander leaves, mint leaves, green chili, ginger, lemon juice and ice cubes in a blender jar.
- Blend until you get smooth and thick green paste.
- Take yogurt in a bowl and add the spice powders. Beat well.
- Then add blended green paste to the yogurt and mix well.
- Adjust the seasonings and it is ready to serve.
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