Pudina Coriander Chutney: Fresh, Zesty & Versatile

Name: How to Make Pudina Coriander Chutney: Fresh, Zesty & Versatile | Easy & Delicious Pudina Coriander Chutney: Fresh, Zesty & Versatile Recipe
Total time: 15 min
Yield: 1
Cuisine: indian

Pudina Coriander Chutney is a vibrant, tangy, and herbaceous Indian condiment made with fresh mint, coriander, green chilies, and lemon juice. It’s the perfect side to snacks, chaats, sandwiches, and main meals.

prep time 15 Mins

cook time 5 Mins

chef Ankita Singh

This chutney is one of the most popular and versatile accompaniments in Indian cuisine. The refreshing combination of mint (pudina) and coriander (cilantro) creates a burst of freshness, while garlic and green chilies add a savory-spicy kick. Lemon juice enhances the tanginess and helps preserve the bright green color.
Traditionally served with samosas, pakoras, kebabs, chaats, sandwiches, and parathas, this chutney can also be used as a spread or marinade. It keeps well in the refrigerator and tastes even better after a few hours when the flavors have blended together.
Quick to prepare and requiring just a handful of ingredients, Pudina Coriander Chutney is a must-have condiment that can elevate almost any dish.

Step 1

Prep the Greens

Wash coriander and mint thoroughly in 2–3 changes of water until free of mud. Drain well in a colander.

Step 2

Grind Base Ingredients

In a mixer’s wet grinding jar, add green chilies, garlic, salt, and roasted gram (or peanuts). Dry grind to a coarse powder.

Step 3

Make the Chutney

Scrape down sides of the jar. Add coriander, mint, turmeric powder, sugar, and a few spoons of water.
Grind into a smooth, fine puree.

Step 4

Finish with Lemon

Stir in fresh lemon juice.
Transfer into clean glass jars with tight lids. Refrigerate until use.

Tips and Tricks

Keep it green: Add lemon juice immediately after grinding to prevent discoloration.
Adjust consistency: Add a little more water if you want a thinner chutney for chaats.
Longer shelf life: Avoid adding onion; it reduces storage time.
Nutty variation: Roasted peanuts give a richer texture compared to roasted gram.
Make-ahead: This chutney stays fresh in the refrigerator for at least 7–10 days.

Frequently Asked Questions

Yes. Store in ice cube trays, freeze, then transfer cubes to a ziplock bag. Defrost as needed.

Yes. The chutney will still taste fresh and delicious without garlic.

Fresh mint gives the best flavor, but in emergencies, you can add 1 tsp dry mint leaves for a mild taste.

It’s perfect with samosas, pakoras, kebabs, chaats, parathas, sandwiches, or even as a dip for chips.

Calories 25 Kcal

Total Fat 1 g

Carbs 3 g

Protein 1 g

ESSENTIAL ITEMS

4 cups fresh coriander leaves with tender stems

2 cups fresh mint leaves

4 piece green chilies (adjust to taste)

2 piece garlic cloves, peeled

0.25 tsp turmeric powder

4 tbsp Lime juice

as required Water

OPTIONAL

0.5 ml sugar

as per taste salt

2 tbsp roasted gram (dalia) or peanuts

Recipe by:

Ankita Singh

255 Recipes

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Pudina Coriander Chutney: Fresh, Zesty & Versatile

Tips and Tricks

Frequently Asked Questions

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