धनिया पुदीना चटनी
धनिया पुदीना चटनी is a easy Indian recipe that serves 4. 30 calories per serving. Recipe by Neha Kushwaha on YouTube.
Prep: 20 min | Cook: 2 min | Total: 27 min
Cost: $4.85 total, $1.21 per serving
Ingredients
- 200 g Coriander Leaves (fresh, washed and thoroughly dried)
- 150 g Mint Leaves (fresh, washed and thoroughly dried)
- 50 g Green Chilies (seeds removed if less heat is desired, washed and chopped)
- 100 g Garlic Cloves (peeled and roughly chopped)
- 0.5 cup White Vinegar (preferably distilled)
- 2 tablespoons Mustard Oil (preferably cold-pressed, for tempering)
- 1 teaspoon Cumin Seeds (whole seeds for tempering)
- to taste Salt
Instructions
Wash and Dry Herbs
Rinse 200 g coriander leaves and 150 g mint leaves under running water to remove all dirt, then spread them on a clean kitchen towel and pat dry until no water remains.
Time: PT5M
Prepare Aromatics
Remove stems from mint leaves, chop the coriander stems finely, then roughly chop the mint leaves, 50 g green chilies (de‑seed if you prefer milder heat), and 100 g garlic cloves.
Time: PT5M
Blend the Chutney Base
In a blender, combine the chopped coriander, mint, green chilies, garlic, and ½ cup white vinegar. Blend until a smooth paste forms.
Time: PT3M
Season the Paste
Transfer the blended paste to the jar, add salt to taste, and stir to combine.
Time: PT1M
Prepare the Tempering (Tadka)
Heat 2 tbsp mustard oil in a pan over medium‑high heat until it shimmers. Add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.
Time: PT2M
Temperature: medium-high
Finish the Chutney
Turn off the heat and immediately pour the hot mustard‑oil tempering over the chutney in the jar. Stir well to incorporate the flavors.
Time: PT1M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 2 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Coriander Leaves: Cilantro
- Instead of Mint Leaves: Basil (for a different flavor)
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Garlic Cloves: Garlic paste (1 tbsp)
- Instead of White Vinegar: Apple cider vinegar
- Instead of Mustard Oil: Vegetable oil (flavor will differ)
- Instead of Cumin Seeds: Carom seeds
Equipment Needed
- Jar with Lid
- Blender or Food Processor
- Pan
- Mixing Bowl
- Knife
- Cutting Board
- Spoon
Critical Steps — Do Not Skip
- Ensure all herbs are completely dry before blending to avoid a watery chutney.
- The mustard oil tempering must be hot enough to sizzle the cumin but not smoking.
- Stir the tempering into the chutney immediately after turning off the heat.
Chef Tips from the Video
- Use a mortar and pestle for a rustic texture if you prefer a chunkier chutney.
- For extra zing, add a small piece of ginger while blending.
- A splash of lemon juice can be added at the end for brighter acidity.
Troubleshooting
Chutney is too watery.
Pat the herbs dry more thoroughly before blending, or add a handful of dry coriander leaves to absorb excess moisture.
Chutney is too spicy.
Reduce the amount of green chilies or remove the seeds; you can also add a little extra vinegar or a pinch of sugar to balance heat.
Cumin seeds burn during tempering.
Remove the pan from heat as soon as the seeds start to pop and immediately pour the oil over the chutney.
Storage
Refrigerator: Store in an airtight jar for up to 7 days.
Freezer: Freeze in small portions for up to 1 month; thaw in the fridge before use.
Room temperature: Not recommended; the chutney may spoil quickly.
Make-Ahead Tips
- The chutney improves in flavor after a few hours of resting.
- Prepare the tempering in advance and store it separately; add to the chutney just before serving.
Frequently Asked Questions
What is the cultural significance and history of green coriander mint chutney in Indian cuisine?
Green chutney, made with coriander and mint, is a staple across North and West India. Historically, it was prepared in households to accompany fried snacks and flatbreads, offering a fresh, tangy contrast to rich, oily dishes.
What are the traditional regional variations of green chutney in Indian cuisine?
In Gujarat, the chutney often includes a pinch of sugar and uses sesame oil. In Punjab, mustard oil and cumin tempering are common, while in South India coconut may replace mint for a different texture.
How is coriander mint green chutney traditionally served in Indian households?
It is typically served in a small bowl alongside fried appetizers like samosa, pakora, and bhaji, or drizzled over grilled kebabs and tikkas. It can also be spread on paratha or used as a sandwich filling.
What occasions or celebrations is coriander mint green chutney associated with in Indian culture?
The chutney appears at everyday meals but is especially popular during festivals such as Diwali and Holi, where a variety of snacks are prepared and served together.
What authentic traditional ingredients are essential for coriander mint green chutney versus acceptable substitutes?
Authentic ingredients include fresh coriander leaves, fresh mint leaves, green chilies, garlic, white vinegar, mustard oil, and cumin seeds. Substitutes can be apple cider vinegar for the tang, vegetable oil for mustard oil, or basil for mint, though the flavor profile will change.
What other Indian dishes pair well with coriander mint green chutney?
It pairs beautifully with samosas, pakoras, aloo tikki, paneer tikka, grilled chicken kebabs, and even as a topping for chaats and bhel puri.
What are the most common mistakes to avoid when making coriander mint green chutney?
Common mistakes include using wet herbs (which makes the chutney watery), over‑cooking the tempering so the cumin burns, and adding too many chilies which overpowers the fresh herb flavor.
Why does this recipe use mustard oil tempering instead of regular vegetable oil?
Mustard oil adds a distinctive pungent aroma that is traditional in Punjabi-style chutneys, and its high smoke point makes it ideal for quick tempering without losing flavor.
Can I make coriander mint green chutney ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Store it in an airtight jar in the refrigerator; the flavors meld and improve. For longer storage, freeze in ice‑cube trays and transfer to a freezer bag.
What texture and appearance should I look for when making coriander mint green chutney?
The chutney should be smooth yet slightly textured, bright green in color, and glossy from the oil. It should not be watery or grainy.
How do I know when the mustard oil tempering is done and ready to add to the chutney?
When the oil shimmers and the cumin seeds begin to pop and release a nutty aroma (about 10‑15 seconds), the tempering is ready. Remove the pan from heat immediately to prevent burning.
What does the YouTube channel Neha Kushwaha specialize in?
The YouTube channel Neha Kushwaha focuses on easy-to-follow Indian home‑cooking recipes, especially quick everyday meals, healthy alternatives, and traditional condiments like chutneys and pickles.
How does the YouTube channel Neha Kushwaha's approach to Indian cooking differ from other Indian cooking channels?
Neha Kushwaha emphasizes minimal ingredients, clear step‑by‑step visuals, and practical tips for busy home cooks, often highlighting health‑friendly tweaks while staying true to authentic flavors.
Last updated: August 18, 2026
