How To Prepare Pudina Or Dhaniya Chutney At Home

Mint pudina or Dhaniya chutney is very delicious particularly when prepared out of fresh coriander leaves, ginger garlic paste and mint leaves. The flavourful pudina or Dhaniya chutney is aromatic in flavour and brings more taste in a normal Food item.

The blissful taste of Dhaniya pudina chutney recipe can make your normal dal chawal taste amazing. Also, You can enjoy it with sandwiches, pancakes, fritters and regular meals.

With just 10 minutes of preparation time, you can prepare one-third cup of dhania chutney. It must be consumed within 6 hours. However, if you wish to refrigerate Dhaniya or pudina chutney, make sure that you do not add salt in it. Add salt whenever you serve the chutney.


Ingredients required to prepare perfect Dhaniya chutney recipe –

  • Half cup finely chopped mint leaves
  • 5 Cup finely chopped coriander leaves
  • 6 – 7 green chillies
  • half tablespoon salt
  • Half tablespoon cumin seeds
  • Two lemons


Follow the step by step guide to prepare best Dhaniya or pudina chutney –

  • Step 1 – take a mixer grinder and Club all the ingredients together except lemon and salt.
  • Step 2 – add water and churn the mixture in order to make fine paste.
  • Step 3 – add lemon juice and salt at last.


┬áPro tips –

  • You can replace lemon with khatai or raw mangoes.
  • You can add a proportion of salt and lemon juice according to your personal taste.
  • In case you prefer more spicy chutney, adding more green chillies would do the needful.
  • Adding around 5 – 10 pods of garlic shall give a better flavour to the chutney.
  • Do not add much water or the chutney will become watery.
  • Keep the chutney in a glass jar.
  • Avoid storing the chutney in a plastic vessel.
  • Refrigerate chutney immediately after consumption.
  • You can add a little bit of chat masala to add more flavour.
  • We can also add some Grated coconut and a little bit of radish.
  • You can also add one tablespoon of peanuts.
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Earlier people used to prepare Dhaniya pudina chutney using silbatta. However, now the tradition is replaced by mixer grinders that are quick and easy to use. Somehow if you can afford to put little more efforts, using traditional silbatta shall give more flavour to the chutney. Also, consuming it fresh is recommended.

The best will be to store the chutney in an airtight container and consume it maximum within 5 days.

Having chutney at least twice a week maintains internal body balance. but, if you are prone to blood pressure or cannot tolerate spicy food, it would be better to avoid preparing Dhaniya chutney recipe as it has much salt and spice content. Alternatively, you can reduce the number of green chillies in order to make it less spicy.

Dhaniya chutney recipe is always good in taste and can be added to Panipuri as well. I personally love the combination of Meethi and Khatti chutney with sandwiches and aloo tikki.

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