Green chutney recipe is indian style dhania pudina chutney or mint coriander sauce which I mostly prepare for serving with my kabab, tandoori and grilled starter as a dip. This chutney is a spicy, tangy, green colour sauce or dips served with any street or restaurant-style indian snacks or starters. This green chutney recipe was originated in north India as the best accompaniment of paratha, samosa, or kachori. In the olden days, such traditional sauce mainly prepared in silbatta or stone grinder at every Indian home.
What is green chutney?
This green chutney is actually a recipe of indian-style coriander-mint sauce, spiced up with green chilli, garlic, and roasted jeera powder balanced with tangy lemon juice and curd. Though mint and coriander are the most important ingredient for making this recipe, but the quantity of these 2 herbs are not the same. As mint is much stronger in flavour and taste, so for making this sauce, it is used only one-fourth quantity of chopped coriander. Even without cooking, only just perfect grinding is enough for making this sauce in a few minutes.
As coriander and mint are also known as dhania and pudina in our local language, so among Indian, this chutney is also popular as Dhania pudina chutney. Even because of its green color this sauce is called green chutney in English. Same as in north Indian language, it named hari chutney, as, in Hindi, green color means Hara.
Since the olden times, in India, people prepared different variations of this chutney at home. Even the main ingredients of this homemade sauce may change as per its availability. As sometimes they used 1 or 2 kinds of green herbs or only green mango or only green tomatoes to grind it with salt, green chilies, and garlic to prepare this taste-enhancing sauce.
However, my today’s recipe is 2 herb-based spicy homemade green chutney mostly served with my kababs, grilled prawns, and tandoori chicken. Though this chutney also can solve many purposes like spreading in the sandwich and vada Pav, or as a topping of different street style chaat, or served with paratha, kachori, or samosa as a desi dipping sauce.
Try this restaurant-style or street-style chutney at home and must share your valuable feedback about this recipe in the comment section below.
Green chutney recipe | Dhania pudina chutney recipe
Prep time: 4 mins
Total time: 5 mins
Course: Chutney / Dips / Sauce
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 green chutney recipe
- 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.
- 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.
- Grind it together till it turns into a smooth creamy paste. Even you may use 2-3 tbsp of water if needed.
- Restaurant-style or street style Green chutney is ready, serve it with any Indian snacks or starter.
- In this chutney, must use coriander leaves with stems but only use mint leaves, not the stems.
- You can add more green chilies to it if you like more spice and that is up to you.
- You may replace lemon juice with dry mango powder or Aam chur powder. 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.