Coriander Mint Green Chutney Recipe | Your Food Fantasy by Meenu Gupta

Mint Coriander Green Chutney Recipe

Mint and Coriander Green Chutney also referred as Hari Chutney or Dhaniya Podina Chutneyis a simple Indian Condiment that goes well with anything, be it grilled, fried or as a spread of dip.

It can be easily made with only four key ingredients, namely, Coriander leaves, Fresh Mint, Green Chillies and Lemon. This can be easily stored in refrigerator for good few days. There are many other variants of this same Chutney, but sharing the one that I have learnt from my mother. The idea of adding lemon is to preserve this chutney for longer and giving a tangy taste.

Try it with Samosa, Stuffed Bread Roll, Paneer Puffs, Lamb Chops, Paneer Tikka Paneer Cutlet, Methi Paratha, Chaat, Paneer parcels, Thepla, etc.

Preparation time : 10 minutes

Cooking time : NA

Serving : One bottle of 250 ml

Coriander Mint Green Chutney Recipe | Your Food Fantasy by Meenu Gupta
Coriander Mint Green Chutney
Indian Style
Indian Style Mint Coriander Green Chutney


    1. Fresh coriander – 2 bunch(100 gram each)
    2. Fresh mint leaves – 1 bunch(30 grams)
    3. Green chillies – 7-8
    4. Lemon – 1(big size)
    5. Roasted Cumin Powder – 1/2 tablespoon
    6. Black Salt – 1 teaspoon
    7. Salt – As per your taste
Coriander Mint Green Chutney Recipe | by Meenu Gupta
Coriander Mint Green Chutney


  • First of all remove (just) the hard stalks of coriander from the bottom, pluck the leaves of mint from the stem and cap from chillies. Now wash coriander, mint and green chillies thoroughly.
Mint Coriander and Green Chilli Chutney Recipe |
Mint, Coriander and Green Chillies
  • Add them to a blender jar and grind them to a fine paste with the help of little water.
Blended mix of
Blended Mix
  • Now add Roasted cumin powder, black salt and normal salt. Add juice from  the lemon and give one more grind for few seconds just to mix everything evenly.
  • Transfer the chutney to an airtight jar and keep it in Fridge. You can keep this easily for one week.

Dhaniya Chutney Recipe | by Meenu Gupta

Enjoy it with your favourite snacks.


    • You can adjust the amount of mint and coriander according to your taste. I always keep a 2:1 ratio while buying bunches of both coriander and mint.
    • Similarly you can increase / decrease amount of chillies and lemon juice depending upon how hot and tangy chutney you want.

    • Adding Roasted cumin powder is optional but believe me it enhances the taste and flavour of chutney two times.

    • If you can get raw mangoes in the chutney if you have one. Just peel and cut raw mango and grind with mint and coriander leaves.

    • If you want your chutney to look thick, you can add 1 tablespoon of Bhujia to it at the time of grinding, as it will absorbs all extra water.

Will love to hear your comments, questions and suggestions

This site uses Akismet to reduce spam. Learn how your comment data is processed.