Mint Coriander Chutney/ Pudina Dhaniya Chutney recipe

Pudina (Mint) and Dhaniya (Coriander) are commonly used herbs in the Indian kitchen. I love this chutney due to it’s fresh aroma and taste. Also, it’s very simple to make. Mint Coriander chutney/ Pudina Dhaniya chutney adds to the taste of Sandwich, Besan Cheela, Pakoras and so many other dishes. 

How To Make Pudina Chutney | Mint Coriander Recipe
Recipe Type: Side dish, Dips
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 1/2 cup
  • 1/2 bunch of fresh mint leaves
  • 1/2 bunch of fresh coriander leaves
  • 1-2 green chillies chopped
  • 1/2 inch of ginger peeled and chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • A few drops of lime juice
  • 1-2 tbsp water

Steps to prepare Pudina Dhaniya/ Mint Coriander Chutney

  1. Pluck the leaves with tender stems of half a bunch of Mint and Coriander
  2. Thoroughly wash the Mint and Coriander leaves with tender stems and chop them
  3. In a mixer grinder add the chopped Mint and Coriander leaves, chopped green chillies, chopped ginger, cumin powder, salt, lime juice, water and coarsely grind.

Serve fresh 🙂 This chutney stays good in the refrigerator for 3-4 days but I prefer eating it immediately after preparing since it tastes best when fresh.

For other side dish recipes check out Coconut chutney recipe, Koshimbir recipe and instant Mango pickle recipe.

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Watch video – Mint Coriander/ Pudina Dhaniya Chutney recipe

Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18