Cilantro(Coriander/Dhaniya) and Mint(Pudina) Chutney is one refreshing chutney/condiment that has a special place in almost every Indian refrigerator as it can go with almost everything from snacks to the main course; paranthas and sandwiches to dal chawal and biryanis and can also be used as a marinade and an accomplishment to tikkas and kebabs. In the local language, it is known as Hari Chutney or Green Chutney due to the green color of mint and coriander. Every home has it's own hari chutney recipe and added ingredients can vary from region to region. People in southern and western parts of India use coconut or peanuts or channa dal whereas more of garlic is added in northern parts especially during winter months. I add garlic in my green chutney, many people don't add garlic in it. To make it no-onion no-garlic recipe omit adding garlic to it.
The main ingredients of Green Chutney are coriander, mint with added, ginger, garlic, green chillies and lemon juice. Black Salt is added instead of salt. Use salt or Himalayan pink salt if you don't have black salt. Apart from it spicy and finger licking taste and enhancing the taste of food, it has a lot of nutritional benefits. Few of the health benefits of each ingredient of Green Chutney...
Coriander/Cilantro is a source of vitamins A, K, and C, as well as copper, manganese, iron, magnesium, and calcium and also, has antimicrobial, antioxidant and detoxifying qualities.
Mint leaves are a blood cleanser, cure headaches, sore throats, vomiting and prevent dental problems. Mint leaves also have anti-bacterial properties, which fight against the build-up of bacteria in the body.
Ginger and Garlic are good for digestion, fights infections and protects the body against cold-cough and other infections.
Green Chillies and Lime/Lemon has vitC which is aids in digestion and helps build body immunity. These also act as antioxidants and are helpful in building immunity against disease and infections.
To make it...
Take fresh Coriander and Mint leaves and separate leaves from stems. Discard the thick stems, thin and soft stem can be used in making chutney. Also, discard yellow leaves and leaves with any kind of spots.
Wash leaves properly in running water to discard all the dirt from leaves(if any).
Take all the ingredients.. Coriander, Mint, Green Chillies, Ginger, Garlic, lime/lemon juice. Kala Namak/Black Salt and 1/2 tsp of sugar(optional) in a grinder and grind to a fine paste. Add very little water to adjust the consistency.
Mix nicely and transfer to an airtight glass container.
Few pointers to enhance the taste and store it properly.
- This chutney stays good for a couple of days if stored properly in the refrigerator. Many people make it in bulk and freeze it and store it for a couple of weeks or up to a month. But I like to make a fresh batch and use. Chutney may darken a bit after 2 days, add a tsp of lime/lemon juice and mix. It will enhance the green color and make it bright. Add a pinch of sugar if you feel added lime juice has made it sourer.
- Always fresh green leaves for making chutney. Discard yellow or black leaves if any in the bunch.
- Add green chillies as per your spice level.
- During harsh summers you can omit or use less garlic.
- To one part of coriander add 1/4 part of mint leaves. It can be made only with coriander also.
- There are a lot of variations of this chutney. Add a spoonful of peanut/fresh coconut/roasted channa dal to get the nutty taste.
- Raw Mango or Tamarind can also be added to add more sourness to it, in case you run out of lime/lemon. My mom many times adds half tomato to it.
- Many times I add kiwi fruit(yes you heard me right 'KIWI') to add a kind of sweet and sour taste to the chutney. Add kiwi to it and you will love the enhanced taste of it.
- Consume it within 4-5 or at the most up to a week.
If this chutney is not there in your refrigerator, get the ingredients and make it use it the way you want. Have it with your meals, use it as a marinade for your meats and vegetables, use it in sandwiches, with snacks or make healthy dips mixed in greek yogurt/sour cream and also in mayonnaise.
Some of the recipes from my blog that use this chutney or it goes well along with...
Mac Donald style Aloo Tikki burger, Aloo Poha Cutlets, Matra Kulche, Lauki Channa Dal, Chass(Indian Buttermilk), Lauki ki Sabzi, Falafels with Mint yogurt dip, Jhatpat Paneer Kathi Rolls and many more to come...
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Spicy Green Chutney with goodness of Coriander, Mint, Lime Juice, Green Chillies , Ginger and Garlic with Black Salt
- Fresh Cilantro/Coriander(Dhaniya) Leaves- 1 Cup
- Fresh Mint(Pudina) Leaves- 1/4 Cup
- Fresh Ginger- 1-inch piece
- Garlic- 4-5 cloves
- Green Chillies- 2-3 (depending on spice level)
- Lime/Lemon Juice- 1/2 Tbsp
- Black Salt/Kala Namak- as per taste
- Sugar- 1/4 Tsp(optional)
- Take fresh coriander/cilantro and mint leaves. Separate leaves from thick stems.
- Wash the leaves properly in running water to clean all the dirt on leaves(if any).
- Add all the ingredients to a grinder and grind to a fine paste. Add very little water to adjust the consistency of chutney.
- Transfer to an air-tight container and refrigerate when not in use.
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