Green Chutney , Mint and Coriander Chutney

By Anjana Chaturvedi @maayeka
A very popular and delicious condiment/dip  made with mint, chili and coriander leaves Green chutney/Hari chutney is the very popular and versatile Indian condiment/accompaniment that can be used in so many ways.Its a very healthy dip,zero fat and is very quick and easy to prepare as no cooking is required to make this.

This Mint coriander chutney is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste. It have a good shelf life if kept refrigerated.Green chutney is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.

You can make many variations of green chutnies by adding few different herbs and fruits etc. Amla is in season now and you can also make a very healthgy Amla Mint Chutney. Or can add kiwi in it and make a tangy and healthy Kiwi Mint chutney for your kids. A different  fruity Lemon chutney can be made in large quantity as it have a long shelf life.I have also posted a slightly different and healthy version fruit and nut chutney  which is a favorite of my family and I make it often and you can check few more chutneys here.

Green Chutney ,Mint and Coriander Chutney A very popular and delicious condiment/tangy dip made with mint chili and coriander leaves
  • CourseChutney /Dips
  • CuisineIndian, Satvik Food

Prep Time

15minutes

Prep Time

15minutes

Ingredients
  • 1.5bunch Fresh Coriander / Cilantro / Hara Dhaniya
  • 1bunch Fresh Mint / Hara Pudina
  • 8 Spinach / Palak(optional)
  • 2tsp Green Chillies / Hari Mirchchopped
  • 1tsp Ginger / Adrakchopped
  • 1.5tbsp Lemon Juice / Nimbu Ka Ras
  • 3/4tsp Roasted Cumin Powder / Jeera Powder
  • 8 Almonds / Badam
  • 1/2tsp Black Salt / Kala Namak
  • 1tsp Salt / Namak
  • 1/4tsp Asafoetida / Hing powder
  • 1tsp Sugar / Chini
Instructions
  1. Pluck the mint leaves and coriander leaves from the steams.
  2. Chop and remove coriander's hard and thick steams from the back of the bunch,no need to discard soft steams of coriander ,they can also be used and have lots of flavour)
  3. Wash all the greens and chilies with enough water.
  4. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
  5. Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
Recipe Notes

MY NOTES -

1-*Can also use lemon size ball of tamarind OR  3 tbsp of peeled and chopped raw mango instead of lemon juice.
2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.Addition of nuts is optional but highly recommended.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves  then can omit sugar.
4- Add 1 tbsp of  chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .

Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

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