Green chutney recipe – an indian style dhania pudina chutney recipe

Green chutney recipe – making green chutney or indian style dhania pudina chutney recipe with step by step pictures. Green chutney is an indian style spicy mint coriander sauce or dhania pudina dip. I generally make this green chutney for serving with my kabab, tandoori, and grilled items though may serve with chaats or other indian snacks too. Actually, it is the same chutney served with indian street-style snacks stalls to renowned restaurants as a most common dip for snacks or starters.

What is green chutney?

Green chutney is an Indian-style spicy coriander-mint sauce, mainly spiced up with green chilli and garlic & balanced the spiciness with curd and tangy lemon juice. It is mainly used to serve as a dip with snacks and starters.

The recipe of this green chutney was originated in north India. In olden times, people used to make this spicy chutney at home in silbatta or stone grinder. This spicy, tangy chutney was then mainly used to accompany their common staple food like roti, chapati, or paratha. Later people start making this chutney for accompanying all homemade snacks and fries.

This Indian style green chutney is a very healthy chutney. As green herbs and curd are good sources for digestion so this chutney is healthy in that sense. Even using of fresh herbs, is one more reason to make it more healthy.

dhania pudina chutney

A most important thing we should keep in mind while making this indian style green chutney. Though mint and coriander are the 2 most important ingredients of this recipe however both are not used in the same quantity. Because of its strong flavor and taste, mint is used only one-fourth quantity of coriander. More use of mint may spoil the taste of this chutney.

In india, green chutney is popular with different names. As coriander and mint are also known as dhania and pudina in our local language, so it is also known as Dhania pudina chutney. Even this chutney is also popular as hari chutney among Indians.

I served this hari chutney with my Mutton Seekh Kabab, Grilled Prawns, and Tandoori Chicken recipes. Though it is not my special sandwich wala chutney, however, I sometimes use it in my sandwich or vada Pav too. Even you may use it as a topping of different street style chaats or serve with paratha, kachori, or samosa as a dipping sauce.

Try this chutney at home and must share your valuable feedback about this recipe in the comment section below. 

Green chutney recipe – an indian style dhania pudina chutney recipe

Prep time: 4 mins

Total time: 5 mins

Course: Chutney / Dips / Sauce

Cuisine: Indian

Author: Moumita Paul


  • 1 cup coriander leaves
  • 1/4 cup mint leaves 
  • 2 green chilies
  • 2 1/2 tsp curd 
  • 4 garlic cloves
  • 1/4 inch ginger
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black salt
  • 1/2 lemon juice
  • 1/4 tsp salt


How to make Indian style green chutney recipe with step by step pictures

  • First, take coriander leaves(dhania patta) wash them thoroughly, and roughly chopped them. Then take mint leaves(pudina ke patte) wash them thoroughly, keep them aside.
coriander and mint leaves for making this sauce
  • Take a small grinder jar, add chopped coriander, mint leaves, green chillies(Hari mirch), garlic(lasun), curd(dahi), ginger(adrak), roasted cumin powder(bhuna hua kuti hui jeera), black salt(kala namak), salt(plain namak) and lemon juice in it. 
green chutney recipe with curd
  • Grind it together till it turns into a smooth creamy paste. Even you may use 2-3 tbsp of water if needed.
north indian style ground hari chutney recipe
  • Green chutney is ready, serve it with any Indian snacks or starter.
best green chutney recipe for tandoori


  • For making this hari chutney, must use coriander leaves along with its stems but only use mint leaves, not the stems.
  • If you like more spice you can add more green chilies.
  • You may replace lemon juice with dry mango powder or Aam chur powder too. Or even you may use both for a little more tanginess. 
  • Even for making a more quick version of this recipe, you may use chaat masala instead of dry roasted cumin powder.
  • You may easily store this chutney in the refrigerator for one week. Then you need to keep it in an airtight container.
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