Coriander curd Chutney, Mint Coriander Chutney

Fresh green chutneys which does not contains garlic and onion. These chutneys are spicy, tangy and perfect with any type of parathas, cutlets, fritters or sandwiches. You can store them for about a week without adding any preservatives.



Preparation And Cooking Time

5 Min.


Basic Ingredients

For Coriander curd chutney-

  1 Bunch coriander with stems

  2 tbsp fresh coriander

  4-5 green chilies

  1 tbsp roughly chopped ginger

  1 tbsp lemon juice

  1/2 tsp salt

  1/4 Tsp black salt

  1 tsp cumin seeds

  A pinch asafoetida


Ingredients -

  1+1/2 Cup mint leaves

  1 cup coriander with stems

  1+1/2 tsp lemon juice

  1 tbsp sugar

  1 tbsp roughly chopped ginger

  4-5 green chilies

  1/2 tsp salt

  1/4 tsp black salt

1.       Remove roots from coriander, wash them properly. Cut them roughly with knife. Coriander stems are more flavorful so always use them in making chutney.

2.       Fill the chopped coriander in a mixer jar.

3.       Add green chilies, ginger, salt, black salt, cumin seeds, curd, asafoetida and lemon juice. Cover the lid and make a paste.

4.       Look at the vibrant color of chutney. You can store it in a glass jar for a week.

5.       For mint chutney - add mint leaves, coriander, green chilies, ginger, sugar, lemon juice, salt and black salt.

6.       Cover and grind it.

7.       Sweet & sour mint-coriander chutney is ready.

8.       Fresh Home-made Coriander Chutney and Mint Chutney is ready...!!!

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