Dhania ne Fudina ni Chutney (Cilantro and Mint Chutney)

Mint chutney

Mint chutney

Recipe: Dhania ne Fudina ni Chutney

Also known as: Cilantro and Mint Chutney/Pudina Chutney

Categories: Condiments; Chutneys

Accompaniments: Can be served with fried snacks, spread on sandwiches or to spice up any dish

Servings: Makes about 500ml


  • 1 raw mango
  • 1 large bunch cilantro (dhania/kothmiri)
  • 1 small bunch mint leaves (fudina/pudina)
  • 3 green chillies/jalapeno peppers/Thai chillies (or to taste)
  • 6 Tbsp lemon juice
  • 1 tsp salt (or to taste)
  • 1/2 tsp garlic paste
  • 2 Tbsp oil (light tasting such as vegetable, corn or canola)
  • Water as needed




  • Chop the ends of the cilantro and mint bunches. Soak in cool water to remove any dirt. Pick out of the water and rinse.
  • Peel and chop the raw mango flesh.
  • Chop off the heads of chillies.
  • In a blender add the cilantro, mint, mango, chillies, lemon juice, salt, garlic paste, and oil.
  • Blend the mixture to a fine paste, adding as little water as possible.
  • Sterilize a glass jar by washing in hot water and air dry. Store chutney in air-tight glass jar (empty jam jars work well). Store in fridge, use within a week. Also freezes well.
  • Freeze in ice-cube trays or empty plastic egg cartons for a handy cube of flavor for curries.
Mint chutney

Mint chutney



3 responses to “Dhania ne Fudina ni Chutney (Cilantro and Mint Chutney)

  1. Pingback: Minty Mongo condiment…aam pudina ki chutney |·

  2. Pingback: Green Chutney/Mint Coriander chutney/Dip | Keli Paan·

  3. Pingback: Bhajia (Savory Potato, Cabbage & Onion Fritters) | The 'Khoji' Cook·

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