Dhaniya Pudina Chutney - Dip from mint and coriander

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

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

Dhaniya (coriander) pudina (mint) chutney is vegan, gluten-free and fat-free. Another great thing about this chutney is that you can make it in bulk and freeze it. Yes, it will keep for months in the freezer. Last but not least, this dip can also be used as a marinade for your grilled food or as an aromatic base for curry dishes.

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

• Coriander - Fresh coriander leaves are one of the main ingredients in this chutney.

• Mint - The second main ingredient is fresh mint leaves. You could also make this chutney with just coriander.

• Green chilli - I add 2 green chillies to this chutney. If you want more heat, just add more chillies.

• Garlic - If you add 3-4 cloves of garlic the chutney tastes a lot better. But make sure you don't add too much garlic as then the flavour becomes very harsh.

• Cumin seeds - If you don't have cumin seeds, just substitute with ground cumin.

• Coconut - Coconut adds creaminess and texture. To make coriander mint chutney without coconut, simply omit the coconut and reduce the water by half. You could replace coconut with roasted peanuts to make coriander peanut chutney. Adding vegan yoghurt instead of coconut also gives the green chutney a smooth, creamy texture.

• Lemon juice - This adds zest to the chutney.

• Salt and sugar - Sugar balances the flavours in this chutney. You could also use black salt in this recipe.

Ingredients

• 2 cups Dhaniya (coriander leaves) packed, only hard stems removed, washed and roughly chopped

• 1 cup Pudina (mint leaves), washed and roughly chopped

• ½ cup unsweetened shredded coconut

• 4 cloves of peeled garlic

• 2 tsp Cumin seeds

• 1 to 2 green Chilies, de-stemmed and chopped

• Juice of one lemon

• 1 ½ tsp salt

• 1 tsp sugar

• 2 tsp lemon juice

• ½ cup water

Instructions

Place all ingredients in blender and blend until smooth consistency. Add 1 to 2 tablespoons of water if needed. Season to taste with salt and sugar.

The Chutney will keep in the fridge for up to a week. However, I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

Tips

• Use fresh Coriander stems as well as the leaves.

• For a bright green color, add only the mint leaves and discard the stems.

• If this Chutney is kept in the fridge, the color will darken. Even though the color gets darker, the taste is just as good.

• To tone down the heat of the green Chilies, simply add a blob of yoghurt of any size to the Chutney.

• If your blender is not powerful, it may take longer to process the chutney. This can result in the mint being over-processed and the chutney becoming bitter or even discolored. To avoid this, you can first grind the Chutneywithout the mint leaves. Then add the mint leaves and blend again until they are just incorporated until the desired consistency is reached.

I look forward to hearing from you...

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