Dhaniya Pudina Chutney

Archana Doshi
523 ratings.
Dhaniya Pudina Chutney

Dhaniya Pudina Chutney also known as the Green/Hari Chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor.

This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for SamosasDhoklasVada Pavs, Bhel that go incomplete without this chutney. The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread.

If you are looking for more Chutney recipes here are some : 

  1. Date and Tamarind Chutney Recipe | Khajur Imli Chutney
  2. Kadale Chutney (Fried Gram Chutney) Recipe
  3. Ripe Guava Chutney Recipe (Amrood Ki Chutney)

Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Mixer and Grinder
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 1 cup Coriander leaves (Dhania) ,  chopped
  • 1 cup Mint Leaves (Pudina) ,  chopped
  • 1/2 cup Curry leaves
  • 1/4 cup Raw Peanuts , or almonds
  • 1 tablespoon Ginger , chopped
  • 2 Green Chillies
  • 1 teaspoons Sugar
  • 2 tablespoons Lemon juice
  • Salt , to taste

Directions for Dhaniya Pudina Chutney

  1. To make the Green Coriander and Mint Chutney recipe, combine all the ingredients and grind to a smooth paste in a blender, adding very little water.

  2.  The addition of lemon juice enhances the flavours of mint and coriander and prevents discolouration of the greens.

  3. Transfer the Dhania Pudina Chutney | Green Coriander and Mint Chutney to a bowl and use it as a spread along with bread to make a sandwich or along with a Parathas and or tea time snacks like SamosasDhoklasVada Pavs and Bhel

  4. Refrigerate the Green Coriander and Mint Chutney to store for a couple of days. 

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Last Modified On Friday, 27 October 2017 15:22

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