Mint-Coriander Chutney (North Indian Style)

Name: Mint-Coriander Chutney (North Indian Style)
Ingredients: 1 cup Fresh mint leaves (tightly packed); 2 cups Fresh coriander leaves (cilantro); 4–6 (adjust heat) Green chilies; 3–4 cloves Garlic; 2 cm piece Ginger; 3–4 tbsp Lemon juice; 4–6 tbsp (for consistency) Yogurt or water; to taste Salt; ½ tsp Cumin powder

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesChutneyMintCorianderNorthIndianFreshSpicyTangyFromScratch

Mint-Coriander Chutney (North Indian Style)

Nutrition (per serving)

60Calories

2 gProtein

8 gCarbs

4 gFat

4 gSugar

600 mgSalt

Ingredients

1 cup Fresh mint leaves (tightly packed)
2 cups Fresh coriander leaves (cilantro)
4–6 (adjust heat) Green chilies
3–4 cloves Garlic
2 cm piece Ginger
3–4 tbsp Lemon juice
4–6 tbsp (for consistency) Yogurt or water
to taste Salt
½ tsp Cumin powder

Method

Wash mint and coriander leaves thoroughly → drain and pat dry.
In blender or food processor: add mint, coriander, green chilies, garlic, ginger, cumin powder, salt.
Add lemon juice + 2–3 tbsp yogurt/water → blend to smooth paste → scrape sides as needed.
Adjust consistency: add more yogurt/water 1 tbsp at a time until thick but spoonable.
Taste & adjust: more salt, more lemon for tang, more chili for heat.
Transfer to clean jar → top with thin layer of oil to preserve color → refrigerate up to 1 week.
Serve with samosas, pakoras, chaat, grilled meats, or as sandwich spread — fresh, vibrant green chutney.