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.
Also, 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.
I pair this Green Chutney with Tandoori Chicken, but it also goes very well with all kinds of grilled veggies, paneer tikkas, and kebabs.
Pin This for Later: Coriander Mint Chutney Recipe
- 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
- 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.
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.
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 follow The Love of Spice on Social Media (links below) to stay connected with new recipes out every week. And if you make the recipe, please do tag me in the pictures, or let me know how it turned out. I’d love to hear from you.
Pin This For Later!