Dhania Pudina Chutney

Spicy, tangy green chutney with coriander leaves and mints. It is one of the most popular condiments from the Indian cuisine. A versatile chutney that works as dip for fritters and kebabs, and a great spread for sandwiches & wraps.

Course Condiment

Cuisine Indian

Prep Time 15

Cook Time 0

Servings

Calories 28kcal

Author Usha Rao

Equipment

1 Bowl & colander to wash the herbs
1 Blender or Indian Mixie

Ingredients

1 big bunch Mint ~ Pudina approx. 2 ½ cups chopped & firmly Mint Leaves packed.
1 ½ cups chopped & firmly packed 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 small Onion chopped
4-5 Cloves of Garlic opt. and adjust to taste
6 tablespoon Roasted Peanuts
½ - 1 teaspoon 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

Instructions

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.

Notes

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.
Nutrition - values listed below are approximate.

Nutrition