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coriander mint yogurt chutney

Coriander Mint Chutney Recipe | Green Chutney Dip

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
Course Accompaniment
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10
Calories 17kcal


  • 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


  • 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.


  1. 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.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.


Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 274mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg