Coriander-Mint or Dhania-Pudina Chutney Recipe

Chutneys add a great taste to our meals. A chutney can be sweet or sour or sweet and sour both. It can also be served with papad or any snacks.

Recipe type: cholesterol free, appetizer
Preparation time: 15 minute

Achaar recipes | Gajar achaar | Mango Chutney | Garlic Chutney recipe | Coconut Chutney | Imli Raita

Serve a chutney with low fat crackers, papad, corn chips, spread on a toast & bread, use in sandwiches, use as a spread for burger and can also be added to noodles.

Keeping time: 3 days in fridge

IngredientsDhania Pudina Chutney

  • 2 bunches of fresh coriander (cilantro), leaves with tender stem only
  • 1 bunch of fresh mint, leaves only
  • 1 cup red onion (or green onion) chopped
  • 4 green hot peppers, seeds removed and chopped
  • 3 cloves garlic (optional)
  • 1 inch ginger root, chopped
  • 1 tsp. salt (or to taste)
  • 1 tsp. red chili powder (or black pepper powder)
  • 1/4 small raw mango (good for making pickles)(optional)
  • 2 tsp. lime juice


Put all ingredients in a blender. Add a small quantity of water and blend until smooth.

Note: You can make this chutney by taking 3 bunches of mint or coriander. You will get chutney of different taste.

Indian Mango Chutney Recipe

Submitted by Shefali Pandya


  • Mango, raw, 1, grated
  • Sugar, equal to grated mango
  • Salt to taste, about 1/2 tsp
  • Black Pepper
  • Red chili powder, 1/2 tsp


  1. Heat a non stick pan and put the grated mango and stir it for a while until it becomes soggy. Add sugar and stir it well. Take the pan off from the heat and add salt, red chili powder and a pinch of black pepper. Stir it well.

Garlic Chutney Recipe

Submitted by Pooja Kashyap


  • Garlic cloves, peeled & chopped, 1/2 cup
  • Onion, 1 small, chopped
  • Red chilies, dry, 10 whole
  • Ginger, 1 inch chopped,
  • Amchoor (mango powder), 2 Tbsp
  • Coriander seeds, whole, 2 Tbsp
  • 1 tsp Cumin seed , 1 tsp
  • Salt to taste


  1. Put all ingredients in a blender and blend until smooth without water. You can prepare chutney with the help of "sil-butta" or "kundi-sotta".

Coconut Chutney Recipe


  • Coconut, grated, 1 cup
  • Urad dal, 2 tsp
  • Red chili Powder, 1 tsp
  • Mustard seeds, 1 tsp
  • Tamarind Powder or Amchur, 1 tsp
  • Olive oil or canola oil, 2 tsp
  • hing, a few grains
  • Salt to taste


  1. Heat 1 tsp oil in a pan and add urad dal and chilies. Stir for a minute and let it cool. Add the tamarind, hing, and coconut and grind to a paste .
  2. Heat 1 tsp oil in a spoon and add mustard seeds. When the seeds become dark, add to the chutney.

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