A quick, easy mint coriander chutney that can be added for Indian chats snacks for bhel puri, sev puri, samosa, ragda patties and as a spread for sandwiches, etc.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 cups coriander leaves (cilantro) ((tightly packed))
  • 1 cup pudina leaves (mint) ((tightly packed))
  • 2-3 green chilies ((adjust according to your taste))
  • 2-3 cloves garlic ((optional))
  • 1/2 inch ginger ((roughly chopped))
  • 1 teaspoon roasted jeera (cumin) powder
  • 1/2 teaspoon sugar (to taste, optional)
  • 1 tablespoon lemon juice
  • salt ((or black salt), to taste)
  • 2-3 tablespoons water (for grinding or add as required)
  • 1-2 ice cubes

Method

  1. Firstly wash the coriander and mint leaves 2-3 times under water until it's clean.
  2. In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, garlic, roasted jeera powder, lime juice, black salt, sugar (optional) and two ice cubes. Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
  3. Transfer to a bowl and serve with snacks or store in an airtight container in the refrigerator.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.