Mint-Coriander Chutney – Chutney Week – 7/7

Summers are here. Something that i have always associated with summers is my mother’s mint-coriander chutney.

My mother would make a big box of chutney at the start of the week and by the 4th day, me and my sister would be fighting over the last spoon of that mouth- watering, simply amazing chutney.

Not only is this chutney one of my favorites, it is a great combination of minty freshness, coriander comfort, mango mania and lemony zing making it a real good choice for snacks. I sometimes even add this to my yoghurts and make an instant cucumber-mint raita.

Make this amazing chutney today and savor it with a plate of pipping hot paranthas/pooris or as a sauce to accompany your tomato-cucumber sandwiches – the combinations and possibilities are unlimited !!

Mint- Coriander Chutney

Mint coriander chutney

  • Servings: 1 bowl
  • Print

chutney- pudina-dhaniaRecipe

  • Coriander – 1 bunch (approx 150gms)
  • Mint – 1 bunch (approx 150gms)
  • 1 medium raw mango – grated (can also substitute with 1 tsp dried mango powder)
  • 1 inch ginger – roughly chopped (you can also add garlic if you like it)
  • 2-3 green chillies – chopped
  • salt to taste
  • 1  1/2 tsp sugar
  • 1/3 tsp garam masala (optional)
  • 1/4 tsp asafoetida (optional)
  • 1 tsp roasted and powdered cumin seeds
  • powdered red chili to taste
  • 2 tsp lime juice
  • 2 tablespoons water for grinding


In a mixie/ food processor, put all the ingredients together and churn into a smooth paste using a little water for grinding.

Adjust salt and spices as per choice.

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