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Mint coriander chutney also known as hari chutney or green chutney is the most popular spicy condiment of desi (Pakistani/Indian) cuisine. It is enjoyed with many desi snacks. You can use it as a dip for samosas, pakorhas, tikka or tandoori appetizers, rolls, qeema naan, stuffed parathas, kachoris, aloo tikki or top it on samosa chaat, chana chaat, dahi bhalla or stuff it in roll parathas, sandwiches or wraps. It pairs well with almost everything. You can serve it with pulao, biryani, karahis, roasts. If you try it once, you’ll be adding it to everything, I am sure.
This chutney along with imli chutney is regularly consumed especially in Ramadan at Pakistani households. Traditionally, mortar and pestle is used instead of grinder to get that appealing texture but it consumes much time. I use electric grinder to save my time and achieve the texture I want.
It is prepared from fresh mint and coriander leaves, green chilies, ginger, garlic and lemon. Fresh mint not only aids digestion but gives that refreshing aroma to this chutney. I always plant mint and coriander at home and use them whenever I need. This chutney doesn’t require any cooking and can be prepared within minutes with this step-by-step recipe.
A combination of ingredients you’ll need to make mint chutney:
Serving Suggestions:
It is served in 2 ways: Use it as it is or mix it with some yoghurt. It tastes great both ways, so make as you prefer.
It is enjoyed with many desi snacks. You can use it as a dip for samosas, pakorhas, tikka, rolls, qeema naan, stuffed parathas, kachoris, aloo tikki or top it on samosa chaat, chana chaat, dahi bhalla or stuff it in roll parathas, sandwiches or wraps or serve it with pulao or biryani.
Storage Suggestions:
You can store this green chutney in fridge as well as freezer:
- Refrigerator: It keeps well in the refrigerator for up to 4 days easily in an airtight bottle.
- Freezer: Just pour it in the ice cubes tray and freeze. Once frozen, store in a zip lock bag or freezer safe container up to 3 months. Thaw it out when you are ready to use.
Recipe Notes:
- Lemon juice preserves the vibrant green color of this chutney and keeps it from discoloration later.
- I like mine thick but you can always add some water for thinner consistency.
- You can add onions if you like.
- Use only the leaves of mint and coriander. The stems are bitter in taste so I avoid using them.
- I prefer making the chutney smooth but you could make it in medium coarse consistency.
- You can also add chaat masala.
- This recipe can be easily halved, doubled or tripled.
- If you want to make it the traditional way, just place everything in the mortar and pestle and pound until it becomes a thick paste.
Equipment, tools or ingredients I used:
- This glass lemon squeezer is my absolute favourite.
- I am using this spice and paste grinder for the past few years and completely satisfied with it.
- I prefer using Himalayan salt for my recipes.
- Use sterilized glass bottle if you are saving it in refrigerator.
- For storing the chutney cubes, I use the freezer bags and sealed container.
With Pictures and Links:
Video Tutorial:
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Ingredients
- Mint Leaves – 3 cups
- Coriander Leaves – 3 cups
- Green Chillies – 1 cup
- Garlic (peeled) – 7 or 8 cloves
- Ginger (peeled, diced) – 2 tablespoons
- Himalayan Salt – 1 tablespoon or to taste
- Cumin Seeds – 1 tablespoon
- Lemon (juice) – 3 tablespoons
- Yoghurt – 2 cups
Instructions
Step by step recipe is given below:
- In a grinder, add mint, coriander, green chillies, garlic, ginger, salt, cumin seeds and lemon (add some water if required).
- Grind until desired consistency is achieved (I prefer mine smooth but you could make it in medium coarse consistency). And your mint chutney is ready.
- Mix it in yoghurt when you are ready to serve or store in refrigerator or freezer (according to above instructions).
Enjoy this refreshing condiment! And Remember ‘COOKING IS EASY’!
Notes
- Lemon juice preserves the vibrant green color of this chutney and keeps it from discoloration later.
- I like mine thick but you can always add some water for thinner consistency.
- Use only the leaves of mint and coriander. The stems are bitter in taste so I avoid using them.
- This recipe can be easily halved, doubled or tripled.
