Mint And Coriander Chutney
Today we present a spicy Mint and Coriander sauce, also called dhaniya Pudina chutney.
Dhaniya Pudina chutney or Mint and Coriander sauce
Want to try something fresh and cool? How about something to go with that roasted chicken or as we call it the Tandoori chicken, or a fried fish, or mutton roast. Mint coriander sauce, or Dhaniya pudina chutney is a simple recipe that can be prepared from just six ingredients that are easily available in your kitchen. This is flavored with Green Chili, Mint, Coriander, Raw mango and garlic and a perfect dip for Pakoras, Tandoori, barbecued fish, grilled chicken and Kebabs. You can also use it as a spread on sandwiches, or an accompaniment with your daily dal and rice. Also, you can use this will the typical Indian chaat like aloo tikki, or samosas and Pakoras.
Prepare this, and keep in a fridge, ready for any occasion.
It needs just five to six ingredients and is ready in less than 10 minutes.
Ingredients for Dhaniya Pudina Chutney
- Coriander leaves – 50gm (chopped)
- Mint leaves – 50gm (chopped)
- Green chilies – 6-7 (chopped) or as per your taste
- Salt to taste
- Raw mango – 1/4 (I prefer raw mango in mango season)
OR
Ripe tamarind –walnut size ball and soaked in 4-5tbsp water - Sugar – 1/2 teaspoon
- Oil – 1 teaspoon
Method to prepare Dhaniya Pudina Chutney
- Pluck the mint and coriander leaves from the hard stem and wash them.
- In a blender add green chilies, coriander leaves, raw mango, mint leaves and 1 teaspoon water or as required to a smooth paste.
- If you use tamarind, discard the seeds from the tamarind, squeeze out the pulp and mix with coriander and mint paste, until well blended.
- Add salt and sugar to blend into a fine paste.
- Transfer it to a serving bowl.
- Serve with barbecued fish and tandoori chicken.
Mint and Coriander Sauce | Dhaniya Pudina Chutney
Ingredients
- Coriander leaves – 50gm chopped
- Mint leaves – 50gm chopped
- Green chilies – 6-7 chopped or as per your taste
- Salt to taste
- Raw mango - 1/4 I prefer raw mango in mango season
- OR
- Ripe tamarind –walnut size ball and soaked in 4-5tbsp water
- Sugar – 1/2 teaspoon
- Oil – 1 teaspoon
Instructions
- Pluck the mint and coriander leaves from the hard stem and wash them.
- In a blender add green chilies, coriander leaves, raw mango, mint leaves and 1 teaspoon water or as required to a smooth paste.
- If you use tamarind, discard the seeds from the tamarind, squeeze out the pulp and mix with coriander and mint paste, until well blended.
- Add salt and sugar to blend into a fine paste.
- Transfer it to a serving bowl.
- Serve with barbecued fish and tandoori chicken.