Coriander Mango Chutney Recipe | Green Chutney Recipe | Dhaniya Chutney Recipe
Transform your meals with this tangy, no-onion, no-garlic Coriander Mango Chutney Recipe (Dhaniya Chutney) - bursting with fresh flavours!
Servings 8
Calories 14kcal
Ingredients
- 1 cup Fresh Coriander Leaves / Cilantro
- ¼ cup Fresh Mint Leaves
- 1 inch Ginger
- 2 Green Chilies adjust to taste
- ½ cup Raw Mango peeled and chopped
- ½ tsp Black Salt / Kala Namak
- 1 pinch Asafoetida / Hing
- ¼ tsp Black Pepper Powder
- ½ tsp Cumin Seeds / Jeera
- ¼ cup Water as needed
Instructions
- Rinse the coriander leaves, mint leaves (if using), and green chilies thoroughly. Drain well.
- Peel and chop the raw mango into small pieces.
- Peel the ginger and cut it into small pieces.
- In a blender or food processor, add fresh coriander leaves/cilantro, fresh mint leaves, chopped ginger, and green chilies.
- Add chopped raw mango, black salt (kala namak), asafoetida (hing), black pepper powder, cumin seeds (jeera), water (as needed) to the blender.
- Now grind all the ingredients until you reach your desired consistency. The chutney should be smooth and thick, not too runny.
- Taste the chutney and adjust the seasoning if needed. You can add more salt, or green chilies to suit your taste.
- Transfer the chutney to a bowl and serve immediately. Green Mango Chutney pairs well with Indian snacks like samosas, and pakoras, or as a spread in sandwiches and wraps.
- Store any leftover mango coriander chutney in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
Notes
- For a more intense flavor, you can dry roast the cumin seeds before adding them to the blender.
- This chutney can be customized by adding a little yogurt or coconut for a different twist.