Punjabi Pudina Dhaniya Chutney
A tangy, fiery green chutney of mint, coriander, green chilli and lemon, the essential accompaniment to every Punjabi snack and kebab.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 25 kcal
Equipment
- •Blender or grinding stone
Nutrition
Per serving, approximate
- Calories
- 25 kcal
- fat
- 1 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 25 kcal
Instructions
- 1
Wash the mint and coriander leaves thoroughly under clean water.
- 2
Put the leaves, green chilli, ginger, lemon juice, cumin powder and black salt into a blender.
- 3
Pour in a little chilled water. Blend until you get a smooth, bright green paste.
- 4
Taste the chutney. Add a little more water or salt if needed to adjust the thickness and flavour.
- 5
Pour the chutney into a bowl. Serve it fresh, or keep it in the fridge until ready to eat.
Chef's tips
Adding a little ice or chilled water while blending keeps the chutney bright green. Eat it within one or two days for the best colour and taste.
Ingredient substitutions
- green mango → a splash of white vinegar
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Not applicable; serve chilled or at room temperature.
Common mistakes to avoid
- •Blending without lemon juice, which makes the green colour turn dark quickly.
- •Adding too much water at once, which makes the chutney watery and thin.
Serving suggestions
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