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Close-up of the vibrant green mint coriander chutney kept in a jar
Print Recipe

Coriander Mint Chutney

A quick and easy chutney. Fresh and homemade Coriander and Mint chutney for all types of Indian snacks
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Pickle, Sauce
Cuisine: Indian
Keyword: Quick & Easy
Servings: 250 gram

Ingredients

  • 1 bunch fresh cilantro fresh coriander leaves, cleaned
  • 1 cup mint leaves without stem
  • 1 tsp sugar granulated
  • 3 green chilies medium
  • 1½ tsp dry mango powder amchoor
  • ½-1 lemon
  • 3 tbsp yogurt homemade curd
  • a pinch asafetida hing
  • to taste salt

Instructions

  • Wash coriander and mint leaves thoroughly.
    Fresh coriander leaves, mint leaves, chillies and lemon to make mint coriander chutney
  • Place them in a wet grinder jar of the mixer. Add remaining ingredients except lemon and grind it till it turns into a paste.
  • Immediately remove it from the jar and spill-proof container of your choice.
  • Squeeze the lemon into it. Mix gently.
  • Serve fresh with snack of your choice.

Notes

  1. Clean mint leaves carefully, removing them from stalk/ stem. Add only the leaves to the chutney and not the stem.
  2. Do not add lemon juice into the steel jar of mixer. Remove the chutney into a glass or plastic container before adding lemon juice or the chutney would turn bitter.
  3. Also removing immediately to a air-tight container keep the color of the chutney fresh.
  4. You can increase the amount of lemon/ amchoor for extra sour taste.