Dhania pudina chutney is a chutney with fresh coriander mint and green chilies. It makes an excellent dip for fritters, kebabs and a great spread for sandwiches & wraps.
Jump to Recipe or Pin It for later
Upate – Images in the post are re-edited and resized to fit the current template. Old images were edited in Picasa and now in Lightroom. If anyone is seriously considering updating to Lightroom or Photoshop (I don’t use PS), I highly recommend. The last image is an old one and shall delete in few days. The post is re-edited for SEO optimization.
Cooking from cookbook challenge is a weekend event and I am late posting the recipe for this past weekend. My laptop crashed over the weekend. I had prepared the recipe Friday night and my lappy crashed the same night. Until I get the new one, will have to do most of my blogging when husband is at work.
One of my cousin’s S is in the US for a visit. I asked her for couple of recipes and she also made dhania pudina chutney. It is an easy peasy recipe and is a great condiment for chaats, fritters, kebabs, handvo and sandwiches. Dhania pudina chutney stays fresh up to 10-15 days in the fridge if stored properly but it tastes the best when consumed within a week. The jar in the pictures is a gift from Chef Mireille. She gave last Fall when we went to farmer’s market and finally got to use it.
Coriander Mint Chutney ~ Dhania Mint Chutney
Source: Cousin S
Preparation: 10 – 15 minutes
Yields: 24 – 28 fluid oz.
Ingredients:
- 1 big bunch Mint ~ Pudina, approx. 2 ½ cups chopped & firmly Mint Leaves packed.
- 1 ½ cups chopped & firmly Coriander Leaves ~ Cilantro (check note )
- 4-6 Green Chilies (I used frozen store bought green chilies from the Indian store).
- 1 big Vine Ripe Tomato or 1 cup chopped Tomatoes
- ½ of small Onion, chopped
- 4-5 Cloves Garlic (opt. and adjust to taste)
- 6 tbsp. Roasted Peanuts
- ½ – 1 tsp. Cumin Seeds ~ Jeera
- 2 ½ teaspoon Salt (adjust to taste)
- 4 teaspoon Sugar
- 1 Lemon ~ Lime juiced or ¼ cup Lemon Juice (We used lemon)
- ⅓ cup Water (opt. check note)
Preparation:
- Pluck the leaves of mint from the stems/stalks.
- Pluck cilantro leaves from the stalks and keep aside. Even stalks for the cilantro can be used. For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
- Take all the ingredients in a blender jar and grind to a fine paste. Water is optional and add only such as required. I have an American blender and needed to add some water. If one has a good Indian grinder, one may not require any water to grind this chutney to paste.
- Taste the chutney and adjust the seasoning.
- Store in an airtight container in the fridge. Use the chutney as a spread for sandwiches and as a dipping sauce for fritters and grilled food.
Note:
- Cilantro – For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
- Chutney stays fresh up to 10 – 15 days in an airtight container
Priya Srinivasan says
usha, that cute jar is amazing, the pictures are stunning! OMG!!!! you shoot with 50mm na? how you are able to get such close up shots, so pretty! Do share the gyan, on the settings on this pictures!!!
The chutney is amazing! Mir that jar looks fab!!! Pictures are out of the world usha!!!!
MySpicyKitchen says
Priya, thanks. Yes it is with 50mm. I didn’t do anything specific to get the close up shots. Will text you the settings.
Priya Kumar says
chutney looks absolutely drooling.. a great dip for pakoras
Sandhya Ramakrishnan says
Such a flavorful chutney and it works well with many dishes. Love the flavors you have in the recipe.
vaishalisabnani says
I like the addition of tomatoes to this Chutney , and I guess it’s the peanuts that have given it this light green shade .
The clicks are beautiful and definitely your efforts show !
Priya Suresh says
Omg, such a lipsmacking and very catchy chutney, can have this chutney with anything, pictures rocks Usha.
Jaya says
wow !! that looks great!!
But we dont get pudina in the place where we stay sa I brought pudina chutney from the store , which is not good in taste too salty and no spices.
What can I do to adjust the taste.Please guide me.
MySpicyKitchen says
You can make it with coriander leaves. Substitute pudina with coriander leaves. Even that taste good.
Suja Ilangovan says
Interesting chutney , Usha! Very cute presentation too
Sneha Datar says
A very tasty chutney.
Srivalli says
Usha, I must say that jar looks stunning and so is your chutney!..what an awesome presentation you got there..
Priya Srinivasan says
Lovely chutney usha! l beautiful color!! Addition of tomato is something new!! 🙂
Pavani says
My mint plants have already taken over the patch and this chutney would be a great recipe to use some of them. I like the addition of tomato in the recipe. Will definitely be making this soon.
Love that cute little bottle 🙂
MySpicyKitchen says
Isn’t it cute? I finally got to use it for the blog.