This green chutney is a versatile dip made from fresh coriander and mint leaves. It is often served alongside Indian snacks like samosas, chaat (Indian street food), and a variety of appetizers.

I remember enjoying green chutney sandwiches during our school days. They were made with white bread, butter, and a good layer of green chutney, filled with slices of tomato, onion, and cucumber. Oh so delicious! Everyone had their own favorite snack stand (similar to food trucks), just because the chutney at one was better than at the other 😂.

Dhaniya (coriander) Pudina (mint) Chutney is vegan, gluten-free, and fat-free. Another great thing about this chutney is that you can prepare it in large quantities and freeze it. Yes, it keeps for months in the freezer. So you always have it on hand and can enjoy it. Last but not least, this dip can also be used as a marinade for your grilled food or as a flavorful base for curries.

In Hindi, we also call it Hari Chutney, where Hari means green. This chutney is slightly spicy, tangy, and has a hint of sweetness, an absolute taste experience. And this delicious coriander dip also requires only a few ingredients.

• Coriander – Fresh coriander leaves are one of the main ingredients of this chutney.
• Mint – The second main ingredient is fresh mint leaves. But you could also prepare this chutney with just coriander.
• Green chili – I add 2 green chilies to this chutney. If you want more heat, just add more chilies.
• Garlic – Adding 3-4 garlic cloves makes the chutney taste so much better. But be careful not to add too much garlic, as the flavor can become very strong.
• Cumin seeds – If you don't have cumin seeds, just replace them with ground cumin.
• Coconut – Coconut adds creaminess and texture. To prepare coriander-mint chutney without coconut, simply leave out the coconut and reduce the water by half. You could replace coconut with roasted peanuts to make coriander-peanut chutney. Adding vegan yogurt instead of coconut also gives the green chutney a smooth, creamy texture.
• Lemon juice – This gives the chutney its tang.
• Salt and sugar – Sugar balances the flavors in this chutney. You could also use black salt in this recipe.

Ingredients for 200 g chutney

• 2 cups Dhaniya (coriander leaves) packed, only hard stems removed, washed and roughly chopped
• 1 cup mint leaves, washed and roughly chopped
• ½ cup unsweetened grated coconut
• 4 peeled garlic cloves
• 2 tsp cumin seeds
• 1 to 2 green chilies, destemmed and chopped
• Juice of one lemon
• 1 ½ tsp salt
• 1 tsp sugar
• 2 tsp lemon juice
• ½ cup water

Instructions

Put all ingredients in the blender and puree until smooth. If necessary, add 1 to 2 tablespoons of water. Season with salt and sugar to taste.

In the fridge, the chutney keeps for up to a week. However, I recommend freezing any leftovers after one day in smaller portions in silicone ice cube trays.

Tips

• Use both fresh coriander stems and leaves.
• For a light green color, only add the mint leaves and discard the stems.
• When this chutney is stored in the fridge, the color gets darker. Even if the color gets darker, the taste is just as good.
• To reduce the heat of the green chilies, just add any amount of yogurt to the chutney.
• If your blender is not powerful, it may take longer to process the chutney. This can cause the mint to be over-processed and the chutney to become bitter or change color. To avoid this, you can first blend the chutney without the mint leaves. Then add the mint leaves and blend again until just incorporated, until the desired consistency is reached.

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