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 green chutney dip for chicken tandoori, tikkas, kababs, samosas, and even grilled veggies & cheeses.
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 many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. Moreover, you can use this green chutney for samosa and other kinds of chaats too.
Making Green Yogurt Chutney Dip
- Set aside all the ingredients to make green yogurt chutney.
- Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.
- In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.
- The coriander mint yogurt chutney is ready to serve.
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.
Recipes to Pair Green Yogurt Chutney With:
Whole Roast Tandoori Chicken
Crispy Chicken 65
Coriander Mint Chutney Recipe | Green Chutney Dip
Ingredients
- 2 cup chopped coriander leaves pressed to fill
- ½ cup mint leaves pressed to fill
- 2 big green chillies
- ¾ cup yogurt
- 1 tablespoon ginger garlic paste
- ¼ teaspoon jeera / cumin seeds
- 1 teaspoon salt
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.
- The green 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.
Nutrition
This recipe has been updated from the recipe archives, first published in 2018.
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Ansh
Hi,
I used this recipe however, the chutney on blending has become too runny..
What can be a quick fix. My greens are over.
The Love of Spice
You can use peanuts.
Mohammed danish
I wanted to make some chicken recipe this ramadan for my family, surely gonna try this, thanks for sharing will let you know how it went
The Love of Spice
Thank you! I’d love to hear how you found it.
Ashra
Hello dear , mine is watery how do I thicken it
Shantala's Kitchen
Hi Ashra, you can thicken the green chutney using more greens and peanuts, and adjust seasoning accordingly. Hope this helps.
Guru prasad
I love this chutney very much,i searched a lot but could nt find,at last i found it in your blog, prepared by me and served to my family members they also liked it
Thank you so much
Shantala's Kitchen
So glad to hear that. Thanks for the feedback. Really appreciate it. 🙂
Sarah
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.
LoveOfSpice
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.
Sarah
Yes, it does, thank you!! 🙂
Mridula
Truly a delight ! Perfect pairing with tandoori, just loved it.
LoveOfSpice
Thank you!
BellyBytes
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.
LoveOfSpice
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.
Shalini
..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!
LoveOfSpice
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. 🙂