Coriander-Mint Chutney Recipe – Easy Indian Green Dip

Last Updated on 2 months by Neha Deshmukh

Coriander-Mint Chutney Recipe – Easy Indian Green Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for that one dip that makes everything better. And honestly? This Coriander-Mint Chutney is it. It’s vibrant, fresh, and adds a zing to absolutely everything – from your evening chaat to a simple sandwich. I first made this when I was craving the street food flavors of Mumbai, and it instantly transported me back! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a flavor bomb! It’s incredibly easy to make, requiring just a handful of ingredients and about 15 minutes of your time. Plus, it’s super versatile. Seriously, you’ll find yourself adding it to everything. It’s the perfect accompaniment to Indian snacks, grilled meats, or even as a spread for your morning toast.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 2 cups fresh coriander leaves (about 30g)
• 1 cup fresh pudina/mint leaves (about 15g)
• 2-3 green chillies (adjust to your spice preference!)
• 2 tbsp lemon juice (about 30ml)
• 2 tbsp water (about 30ml)
• 1.5 tsp sugar (about 7g)
• 1 pinch salt (about 1g)

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here. The brighter the coriander and mint, the more vibrant your chutney will be.

• Coriander & Mint: Look for leaves that are crisp and perky, not wilted. I usually get a big bunch from the farmer’s market – it makes all the difference!
• Green Chillies: These are where you control the heat. Start with 2 if you’re unsure, and add more if you like a fiery kick. Remember to remove the seeds for a milder chutney.
• Sweetness & Sourness: Traditionally, chutneys vary in their balance of sweet and sour. Some families prefer a tangier chutney, while others like it a little sweeter. Feel free to adjust the lemon juice and sugar to your liking! My grandmother always added a tiny bit of tamarind paste for extra tang – a lovely addition if you have some on hand.

Step-By-Step Instructions

Alright, let’s make some chutney! It’s seriously simple.

1. First, give your coriander and mint leaves a thorough wash. Make sure to get rid of any dirt or grit, then drain them well. We don’t want any grainy chutney!
2. Now, pop all your ingredients – the coriander, mint, green chillies, lemon juice, sugar, salt, and water – into a blender.
3. Blend it all up until you get a lovely, smooth paste. You might need to scrape down the sides of the blender a couple of times to make sure everything is incorporated.
4. Finally, transfer your beautiful green chutney to an airtight container and pop it in the fridge. It’s ready to use whenever you need a burst of fresh flavor!

Expert Tips

A few little things that make a big difference:

• Chill the Ingredients: For an even brighter, fresher flavor, try chilling the coriander and mint leaves for about 30 minutes before blending.
• Water Control: Add water gradually while blending. You want a smooth paste, but not too runny.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you blend. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free!
• Spice Level Adjustments: As mentioned before, adjust the number of green chillies to control the heat. You can also add a pinch of red chilli powder for an extra kick.
• Regional Variations:
  • Maharashtrian Style: Add a small piece of ginger and a clove of garlic for a more pungent flavor.
  • South Indian Style: A sprinkle of roasted chana dal (split chickpeas) adds a lovely nutty texture. My friend from Chennai swears by this!

Serving Suggestions

Okay, this is the fun part! Here are just a few ways to enjoy your homemade chutney:

• With Chaat: Samosas, pakoras, bhel puri… you name it!
• As a Sandwich Spread: Adds a lovely freshness to your favorite sandwiches.
• As a Dip: Perfect with vegetable sticks, grilled paneer, or even chicken tikka.
• With Grilled Meats: A fantastic marinade or accompaniment to grilled chicken or fish.

Storage Instructions

This chutney will stay fresh in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be amazing!

FAQs

Got questions? I’ve got answers!

• How long does this chutney stay fresh? About 3-4 days in the fridge.
• Can I freeze coriander-mint chutney? Yes! Freeze in ice cube trays for easy portioning.
• What can I do if the chutney is too spicy? Add a little more lemon juice or sugar to balance the heat. A dollop of yogurt also helps!
• What is the best way to store fresh coriander and mint? Wrap them loosely in a damp paper towel and store in a plastic bag in the fridge.
• Can I use dried mint or coriander in this recipe? While you can, the flavor won’t be nearly as vibrant. Fresh is definitely best for this recipe!