Dhaniya Pudina Chutney | Green Chutney for Paratha

Learn how to make simple & flavorful Dhaniya Pudina Chutney recipe with step by step pictures. Hari Chutney recipe, Green Chutney for Paratha.

Green Chutney for Paratha

Dhaniya Pudina Chutney is a simple green chutney that can be served as a side dish with rotis or parathas. Unlike the hari chutney made for chaat recipes, this is thicker in consistency and has a few additional ingredients that make it much more flavorful. It is very simple and easy to make this hara dhaniya chutney at home as there is no cooking involved. The chutney stays good when stored in fridge for a couple of days but is best served fresh on the same day. I serve this chutney alongside paratha, when I am out of pickle or curd and it goes really well with plain paratha or roti too.

Tips & Important Notes to Make Dhaniya Pudina Chutney

This spicy green chutney is a very simple recipe and is beginner-friendly. There are just a few ingredients and all it takes is blending it together. Follow the below tips to make the most vibrant hari chutney ever!

• Use freshest possible mint and coriander leaves for best results.
• Mint leaves have the tendency to turn dark/blackish brown when oxidized, so always add lemon juice before blending the ingredients.
• All the ingredients are blended raw, there is no cooking involved there by keeping the natural colors alive. Ginger, garlic, green chillies add to the spiciness of the chutney – so adjust the quantity accordingly.

Storing & Serving Suggestions

Dhaniya Pudina Chutney tastes best when served immediately after blending or on the same day. As raw onions are used in this recipe, it is better to store it in an airtight container in fridge if storing for more than a day. It stays fresh for over 2 days when refrigerated.

Check out other chutney recipes

• Green Chutney for Chaat
• Garlic Chutney
• Peanut Mint Chutney
• Farali Chutney
• Raw Onion Chutney

Dhaniya Pudina Chutney Recipe with Step by Step Pictures

1. In a blender add ⅓ cup coriander leaves, ⅓ cup mint leaves, 1 small onion roughly chopped, juice from half a lemon, 1-2 green chillies, ¼ teaspoon chaat masala powder and salt as needed.
2. Without adding any water, blend all the ingredients together. If the mixture is too dry, add 1-2 tablespoon water and blend into a smooth paste.
3. Remove the chutney onto an airtight container.
4. Serve immediately with hot aloo paneer laccha paratha.

Recipe Notes

• Adjust the number of green chillies depending on the spiciness preferred.
• Store the chutney in an airtight container in fridge for upto 2 days.

Recipe Card

📖 Recipe

Dhaniya Pudina Chutney | Hari Chutney | Green Chutney for Paratha

Ramya

Learn how to make simple & flavorful Dhaniya Pudina Chutney recipe with step by step pictures. Hari Chutney recipe, Green Chutney for Paratha.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine North Indian

Servings 3 people

Equipment

• Blender

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ ⅓ cup Coriander Leaves
• ▢ ⅓ cup Mint Leaves
• ▢ 1 Small Onion Chopped
• ▢ Half Lemon 1.5 – 2tbsp
• ▢ 5-6 Garlic Cloves
• ▢ 1-2 Green Chillies
• ▢ ¼ teaspoon Chaat Masala Powder
• ▢ Salt as needed

COOK MODEPrevent your screen from going dark

Instructions

 

• In a blender add ⅓ cup coriander leaves, ⅓ cup mint leaves, 1 small onion roughly chopped, juice from half a lemon, 1-2 green chillies, ¼ teaspoon chaat masala powder and salt as needed.
• Without adding any water, blend all the ingredients together. If the mixture is too dry, add 1-2 tablespoon water and blend into a smooth paste.
• Remove the chutney onto an airtight container.
• Serve immediately with hot aloo paneer laccha paratha.

Notes

• Adjust the number of green chillies depending on the spiciness preferred.
• Store the chutney in an airtight container in fridge for upto 2 days.

Keyword Chutney Recipes

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