Green Chutney for Paratha
Dhaniya Pudina Chutney is a simple green chutney that can be served as a side dish with rotis or parathas. Unlike the hari chutney made for chaat recipes, this is thicker in consistency and has a few additional ingredients that make it much more flavorful. It is very simple and easy to make this hara dhaniya chutney at home as there is no cooking involved. The chutney stays good when stored in fridge for a couple of days but is best served fresh on the same day. I serve this chutney alongside paratha, when I am out of pickle or curd and it goes really well with plain paratha or roti too.
Tips & Important Notes to Make Dhaniya Pudina Chutney
This spicy green chutney is a very simple recipe and is beginner-friendly. There are just a few ingredients and all it takes is blending it together. Follow the below tips to make the most vibrant hari chutney ever!
Use freshest possible mint and coriander leaves for best results. Mint leaves have the tendency to turn dark/blackish brown when oxidized, so always add lemon juice before blending the ingredients. All the ingredients are blended raw, there is no cooking involved there by keeping the natural colors alive. Ginger, garlic, green chillies add to the spiciness of the chutney – so adjust the quantity accordingly.
Storing & Serving Suggestions
Dhaniya Pudina Chutney tastes best when served immediately after blending or on the same day. As raw onions are used in this recipe, it is better to store it in an airtight container in fridge if storing for more than a day. It stays fresh for over 2 days when refrigerated. Check out other chutney recipes
Green Chutney for Chaat Garlic Chutney Peanut Mint Chutney Farali Chutney Raw Onion Chutney
Dhaniya Pudina Chutney Recipe with Step by Step Pictures
Recipe Notes
Adjust the number of green chillies depending on the spiciness preferred. Store the chutney in an airtight container in fridge for upto 2 days.
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📖 Recipe
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