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Thoroughly wash the fresh coriander and mint leaves. Shake off excess water or pat dry gently with a clean kitchen towel.

In a blender or food processor, combine the washed coriander leaves, mint leaves, green chilies, ginger, lemon juice, cumin powder, black salt, and optional granulated sugar.

Add 2 tablespoons of water to the blender. Begin blending the ingredients, scraping down the sides of the blender jar as needed.

Continue blending until a smooth, vibrant green paste is formed. If the chutney is too thick, add 1-2 more tablespoons of water, one at a time, until the desired consistency is reached. Avoid adding too much water, as it can make the chutney watery.

Taste the chutney and adjust seasonings if necessary. You may add more salt, lemon juice, or chilies according to your preference.

Transfer the green chutney to an airtight container. It can be served immediately or stored in the refrigerator for up to 3-4 days. Serve with sandwiches, chaat, wraps, or as a dipping sauce.


Thoroughly wash the fresh coriander and mint leaves. Shake off excess water or pat dry gently with a clean kitchen towel.

In a blender or food processor, combine the washed coriander leaves, mint leaves, green chilies, ginger, lemon juice, cumin powder, black salt, and optional granulated sugar.

Add 2 tablespoons of water to the blender. Begin blending the ingredients, scraping down the sides of the blender jar as needed.

Continue blending until a smooth, vibrant green paste is formed. If the chutney is too thick, add 1-2 more tablespoons of water, one at a time, until the desired consistency is reached. Avoid adding too much water, as it can make the chutney watery.

Taste the chutney and adjust seasonings if necessary. You may add more salt, lemon juice, or chilies according to your preference.

Transfer the green chutney to an airtight container. It can be served immediately or stored in the refrigerator for up to 3-4 days. Serve with sandwiches, chaat, wraps, or as a dipping sauce.
