Dhaniya Pudina Ki Chutney | Green Chutney

Dhaniya pudina ki chutney with step by step photos: A creamy, refreshing, flavorful chutney prepared with coriander, mint, and curd. A versatile chutney goes perfectly with various Indian foods.

Dhaniya pudina ki chutney also called Green chutney or Hari chutney is an important condiment in Indian cuisine. That can turn any dish into a finger-licking delicacy.

This chutney is regular at my place. It is nice, creamy, and refreshing. All you need is a few ingredients and a couple of minutes to make this delicious condiment.

Some more chutney recipes you may like:

• Sweet Amla Chutney
• Fire Roasted Tomato Chutney
• Red Bell Pepper Tomato Chutney

Preparations Step by Step

• Trim off the cilantro stem ends and wash it 2-3 times and drain it well. 
• Coarsely chop the cilantro, mint leaves, ginger, garlic, and green chilies.
• Then add them to the small blender along with curd, salt, black salt, cumin seeds, and lime juice.
• Blend into a silky, smooth paste.
• Dhania pudina chutney is ready to serve.

How to use Green Chutney

• As a condiment or dip 
• As an accompaniment with any spicy meal
• As a salad dressing
• As a marinade by adding some garam masala powder and oil.
• As a spread on sandwich, paratha, bun or burger

Serving Suggestions

This chutney tastes best with tandoori, tikka, kabab or cutlet. It could also be served with any Indian starter or snack. The strong refreshing flavor of this mint dahi chutney literally helps to bring down the spice level. That makes it a perfect accompaniment with any spicy meal. Like Biryani and pulao.

Storage

Store it in an airtight container in the refrigerator to use it as and when required. You can store and use it for up to 3-4 days. Since it is made from yogurt, it won't be stored for long.

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

5 from 2 votes

Dhaniya Pudina Ki Chutney | Green Chutney

Green Chutney: A creamy, refreshing, flavorful chutney prepared with coriander, mint, and curd.

Prep Time7 mins

Total Time7 mins

Course Side Dish

Cuisine Indian

Keyword Dhaniya pudina ki chutney, Green chutney

Servings1 small bowl

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• 1 cup fresh coriander/cilantro/dhania stems and leaves
• 1 cup fresh mint/pudina leaves
• 1-2 green chili remove seeds if needed
• 2 cloves garlic
• ½ inch ginger
• ½ cup fresh curd/dahi/yogurt
• 1 teaspoon cumin seeds
• 1 tablespoon fresh lime juice
• ½ teaspoon black salt
• ½ teaspoon salt or as required

INSTRUCTIONS

• Trim off the cilantro stem ends and wash it 2-3 times and drain it well.
• Coarsely chop the cilantro, mint leaves, ginger, garlic, and green chilies.
• Then add them to the small blender along with curd, salt, black salt, cumin seeds, and lime juice.
• Blend into a silky, smooth paste.
• Dhania pudina chutney is ready to serve.

Notes

• Do not use water. Unless you want a thin chutney.
• Use hung curd or Greek yogurt for a thick consistency.
• Use fresh curd.
• Replace curd with any plant-based yogurt to make it vegan or just replace curd with a little more lime juice.
• The addition of black salt helps to balance the flavor. Hence don't skip it.
• Adjust chili as per your taste bud.