Tuesday, October 19, 2010

Dhaniya Pudina Chutney (Mint Coriander Chutney)

 I like to make it chutney very often. It adds a refreshing taste to our dinner. I also use it as sandwich spread , and on the rolls. This is a right combination for snack. I mostly store it for 1 week to 10 days.


100 gm Mint (Pudina)
100 gm Coriander (Dhaniya)
4-5 Green Chilly
2 tps lemon juice
Salt  according to taste.

Wash Mint and coriander  leaves .
Put  mint and coriander in the grinder
Add green chilly and salt.
Add little water and make smooth paste.
Now add lemon juice and grind it once again
Tasty Mint and Coriander Chutney is ready

Note - Image is for indicative purpose only. it is take from the web


  1. nice option to try... chutneys are always a fav of my family... abraham www.chackoskitchen.com

  2. FB Comments

    #Basudha Banerjee- we bengali people also like to have dhania chutnet with rice its yummy ,,, with green chilli and mustard oil

    #Sumita Trikha Adds a great taste to so many things like sandwiches, cutlets.pakoras.grilled nonveg sabudana vada, is sooo tasty. Mooli, raw mango tomato also if added gives a nice taste to it.

    # Bhagyashree Nayak Its good way of having a chutney without coconut for cholestrol ones.

  3. my husband just love chutney, he needs chutney with lunch and dinner and with snacks also. RESHMA


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