If you have grown up in an Indian home, you know that a Green Chutney Dip is kind of a staple. Of-course there are many many ways green chutney is made in Indian kitchens, with vastly different ingredients. I myself make several different variations, depending upon what I’m going to use it as or for.
The Coriander Mint Chutney Recipe I am sharing here today is basically my go-to version for using as a dip for grilled veggies, cheeses and/or meat.
What I love about this, or any green chutney really, is how simple and easy it is to make. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with.
I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with all kinds of grilled veggies, paneer tikkas, and kebabs.
How Long Can You Store Green Chutney?
Once you make it, you can store it in the fridge and use it for 3-4 days. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.
Pin This for Later: Mint Coriander Chutney Recipe
Related Posts: Tandoori Chicken Recipe
Print
Coriander Mint Chutney Recipe | Green Chutney Dip
Prep Time: 5 mins- Cook Time: 5 mins
- Total Time: 10 minutes
Category: Accompaniment
Cuisine: Indian
Print Recipe
Pin RecipeDescription
Coriander Mint Chutney with Yogurt – A versatile Indian green chutney that is commonly used as an accompaniment or dip with tandoori chicken, kababs, tikkas, and even grilled veggies and cheeses.
Ingredients
- Coriander Leaves – 2 cups (chopped)
- Mint Leaves – 1/2 cup (pressed to fill)
- Green Chillies – 2 big ones
- Yogurt – 3/4 cup
- Ginger Garlic Paste – 1 tablespoon
- Cumin Seeds- 1/4 teaspoon
- Salt – 1 teaspoon
Instructions
- Clean and dry the coriander and mint leaves.
- Add the greens in the blender along with yogurt, ginger garlic paste, green chillies, cumin seeds and salt.
- Run the blender till the ingredients have mixed well to form a smooth sauce like texture.
- And voila, the chutney is ready to serve.
Notes
I haven’t added any water, because I use the yogurt to get that smooth, creamy, sauce like consistency. But feel free to add in water if that’s your preference. However in that case, do ensure to adjust salt accordingly.
Pin This For Later!
I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
If you like the recipe, please do take the time to rate the recipe below. I would truly appreciate it. 🙂
You can also follow The Love of Spice on Facebook to stay connected with new recipes out every week. I look forward to seeing you there! 🙂
I love my green chutney. My mom puts a few drops of mustard oil and squeezes a few drops of lemon juice on top. Ohh I’m making this tonight!
★★★★★
I do squeeze in lemon on occasion, but haven’t tried adding mustard oil. Will try now. Thanks for the tip, Naba. 🙂
Loved it! This is the chutney I make with tikkas. The regular chutney is different for me. 😊
Good to see you back with another post on the food blog. 😊
Thank you, Rachna. 🙂
And yes, I rotate through a couple of different versions, but this is my go-to one to use as a dip. 🙂
looks yummy, Shantala. We love green chutney! I usually make without yogurt and with water. I’ll try yours next time. Loved the accompanied click of the recipe too, dear. Congrats on the second post. Now don’t wait for 2019 to post the third recipe, Okay? 🙂
★★★★★
Hehehe, yes, I promise I won’t. The next recipe up will be homemade garlic bread, and it’s all set for the most part – so I’m positive you won’t have to wait til 2019 for the next recipe. 😀
Also, do try making this chutney with yogurt, it’s really creamy with yogurt. I’m sure you will love the texture. And when you do make it, I’d love to hear how you find it. 🙂
Yay, My son loves garlic bread. I did find a recipe but never managed to prepare one. Looking forward to the recipe, Shantala. I do have some fresh mint with me here, so will be making the chutney this weekend. Will let you know. 🙂
That’s awesome! I look forward to hearing how the chutney turned out. And thank you for all the support, Vinitha. I truly appreciate it. Hugs.
I absolutely drool over this chutney! It is a must with the tandoori and the tikkas at my place too! Loved the bright red and the green —it made for a wonderful contrast! Good luck with the food blogging journey, Shantala. I’m definitely stopping by your blog in the coming days too. 🙂
Thank you, thank you so much, Esha. 🙂
Whoa look at the color of that chutney Shantala- looks spot on! I normally use rocksalt instead of plain salt and add raw mango or amla to make it sour; or simply squeeze in half a lemon!
Loved the format for the recipe- fantastic graphic work; wish I could do stuff like this!
I do add in lemon on occasion, especially when I am making it in bulk, to help preserve it for longer. But I haven’t yet tried rocksalt, will try now. Thanks for the tip. 🙂
I often make this chutney–learned from MIL–but with a twist. I add jaggery and coconut while grinding. It makes for a perfect accompaniment with Indian snacks. Will try adding yogurt the next time.
Oh yes, the coconut variation goes great with snacks. The yogurt one is mostly for dips. And I haven’t yet tried adding jaggery, but that sounds so interesting, that I will definitely try now. Thank you for sharing! 🙂
I love green chutney. Specially with my chicken and tikkas 🙂
Easy recipe.
Yep, same here. It’s my favorite accompaniment with tikkas and kebabs. 🙂
Oh wow! I will try this one.. I normally do not use mint, but this seems simple.
Yay, I am so glad you like it. I’d love to hear how it turned out for you. 🙂
Absolutely love green chutney and it’s a favourite of the family too. We have this so often when we eat out. And make it on occasion too. 🙂
By the way, I love the way you’ve shared the recipe. It looks gorgeous That red background for the recipe. Is that a plugin?
Thank you, Shailaja. 🙂
Yes, the plugin is Tasty recipes by WP Tasty (different from Tasty Pins), mainly used for SEO and structured data purposes, but it has a great side-perk of having the ability to blend in with the theme design, font, and colors. 🙂
I love this chutney but somehow I don’t make it often enough. In fact I recently went to a nutritionist and she told me to replace ketchup with this chutney – no preservatives, no sugar.
Oh yeah, this is healthy while being yummy. Win win. 🙂
..and look who is back! Glad to see your new post, Shantala! Do post regularly 🙂
Love the recipe you shared. P loves his Coriander Mint chutney though I am not a fan. I will definitely try your recipe next time!
Thank you, thank you so much, Shalini. I promise to be more regular. Thank you for all the support and encouragement. And I hope P likes this variation of the green chutney. 🙂
I must be the only Indian on this planet who doesn’t eat or like chutneys and pickles. I do make chutney however for my family but personally my preference has rubbed off on my girls who are also quite indifferent to it. Too bad for us isnt’ it? I know my mom gets mad when I refuse to eat chutney.
But I loved your food blog. It is attractive and your recipe is well written. The photographs are well presented too! Good luck with this blog. Knowing your dedication to perfection I’m sure it’ll go places.
Thank you so much for those kind words. I am truly grateful for your support and encouragement. 🙂
Oh and I can completely understand your indifference to these accompaniments, because even though I enjoy the chutneys, I am not fond of pickles. I don’t hate them or anything, I’m just indifferent to them, I guess.
Truly a delight ! Perfect pairing with tandoori, just loved it.
★★★★★
Thank you!
Hi, can I substitute the ginger/garlic paste for fresh garlic and fresh ginger root? If so, how much of each would be accurate to use?
Thank you.
Hi Sarah, yes you absolutely can. Depending on size/potency, you can take 1-2 cloves of garlic & 1/2 inch piece of ginger. Hope this helps.
Yes, it does, thank you!! 🙂