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Green Chutney – Quickest and Easiest!

Green Chutney – Quickest and Easiest!

Weekends are not my designated days for posting something new but for the past two days I was getting my favorite kind of message from the WordPress which is “Your Stats Are Booming!” and “Heenie Blogs food Is Getting A Lot Of Traffic!” It is such a cool feeling and I thank all of my readers who visit the blog and go through my posts. It does mean a lot and I am sharing a new one to say “Thankyou”. This time around, most views were generated by Imli/Tamarind Chutney – No Soaking Required which was the most recent post and usually new posts do get extra views. On the other hand, it also suggests that some basic recipes are always on top of the search engines and even if we think they are “too basic”, people still look for them plus our younger generation is keen to learn our traditional desi food through social media.

I will keep this post short and will get straight to the recipe after mentioning few things. Remember the basic rule… use fresh green coriander and mint. Quality and freshness of these greens will dominate the color and flavor of the chutney. To know the easy way to pluck leaves with minimum effort and time, check out Wednesday Wisdom and make things easier. Secondly, there is no fixed formula for this basic condiment. Make it as simple and mild as you wish or make it as fancy and spicy as you like. I usually add some jaggery/gurr and dessicated coconut for some extra oomph and to add another layer of flavor. It is a perfect pakora, roll and samosa companion and a cool addition to raita or dahi baray.

Quickest and Easiest Green Chutney

This basic mint and coriander chutney is a national favorite and it is super easy and super tasty.

Course Chutney, Condiment
Cuisine Pakistani
Keyword chutney, Gluten free, green chutney, mint and coriander chutney
Prep Time 5 minutes
Author Heenie


  • 1 cup fresh mint leaves, washed
  • 1 cup fresh coriander leaves, washed
  • ½ tsp garlic paste
  • ½ tsp salt
  • ¾ tsp white cumin seeds
  • 2 tbsp dessicated coconut (optional)
  • 2-3 medium green chillies, roughly chopped
  • tsp garam masala powder
  • 1 tsp gurr/jaggery (optional)
  • ½ tsp red chilli powder or flakes
  • ¼ cup distilled white vinegar (more or less)


  1. Combine all ingredients except vinegar in a blender.

  2. Pour about 2 tbsp of vinegar and run the blender machine.

  3. Keep adding vinegar till everything gets well blended.

  4. Quanitity of vinegar may vary depending on how powerful blender machine is, how moist mint and coriander are and what type of consistency you like. It can be kept chunky, thick or thin.

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