Winters and summers have one thing in common: Love for chutneys..Its just that winters have really fresh leaves and the color of chutney turns out to be greeny green. As we say bye to winters now, I thought of making a quick chutney of the pudina(Mint) and dhaniya(Coriander) leaves. A few weeks ago, I also posted Coriander Chutney Recipe. This time I wanted to add Pudina as its flavour is always refreshing. I experimented by adding more chillies both red and green and added sour curd(dahi) with Amchur. its because my family loves spicy and chatpata food. Those who cant eat chilly shall just add one for flavour. One can also add lemon juice in place of Amchur. A small variation in the recipe adds another level to the taste. I can have this homemade chutney with besan onion pakoras, bread pakoras or spread it on bread slice along with Tomato ketchup to make my all time favourite Tiranga Sandwich. This chutney is so much liked by all in family that they have it with dal and chapati also. Observing them, I too have it with main meals and as I love onions with dal so I add chopped Onions in chutney too.

Which Is your favourite snack with Pudina Dhaniya Chutney? Do share your experience with me. Enjoy!!

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Print Recipe

Pudina Chutney with Coriander / Dhaniya

A Simple and quick recipe of Pudina Dhaniya Chutney flavoured with dahi, garlic and chillies.

Course

Dips

Cuisine

Indian

Keyword

Pudina Dhaniya Mint Coriander Chutney

Prep Time

10 min

Passive Time

5 min

Servings

bowl

Ingredients

• 2 bunch pudina leaves mint
• 1 bunch Dhaniya leaves coriander leaves
• 1 tablespoon sour curd Dahi
• 2-3 big Lal Mirch Sabut Red Chilli
• 2-3 medium Hari Mirch Green Chiili
• 2 tsp Amchur powder Can use 2 tsp lemon juice
• 1 tsp Jeera
• 1/2 cup Water
• 1 medium Onion
• 4-5 cloves garlic
• salt as per taste

Course Dips Cuisine Indian Keyword Pudina Dhaniya Mint Coriander Chutney Prep Time 10 min Passive Time 5 min Servings bowl Ingredients 2 bunch pudina leaves mint 1 bunch Dhaniya leaves coriander leaves 1 tablespoon sour curd Dahi 2-3 big Lal Mirch Sabut Red Chilli 2-3 medium Hari Mirch Green Chiili 2 tsp Amchur powder Can use 2 tsp lemon juice 1 tsp Jeera 1/2 cup Water 1 medium Onion 4-5 cloves garlic salt as per taste

Instructions

1. Clean the pudina and dhaniya leaves and rinse them thoroughly in sieve under running water. Add chopped onions, chillies and grated garlic

   
2. Let the leaves leave water. Transfer the leaves to a blend jar and add all the spices. Add water around 1 tablespoon. Water needs to be added slowly as if there is more water, the chutney becomes runny. We want it to be like a thick paste. Pulse it for a min. I had lot of leaves and my chutney jar is small. So I did it in batches.

   
3. Once a smooth paste of leaves is obtained, you may add curd and pulse again.

   
4. The Green Pudina Dhaniya Chutney is ready. You can have it with your choice of snacks. Enjoy!!

   

Recipe Notes

One may add lemon juice instead of Amchur. Then reduce water a little bit as lemon juice is watery too and we dont want the chutney to be runny. 

Nutrition Facts
Serving size: bowl
Servings: 1
Amount per serving
Calories	97
% Daily Value*
Total Fat 0.5g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 192mg	8%
Total Carbohydrate 20g	7%
Dietary Fiber 4.2g	15%
Total Sugars 6.5g
Protein 3.7g
Vitamin D 0mcg	0%
Calcium 72mg	6%
Iron 1mg	8%
Potassium 442mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.