Apr 16, 2008

Recipe - Green chutney/Cilantro and Mint chutney/Hara dhania ki chutney/Kothimiri-Pudina pachadi)

Spicy cilantro and mint spread


Mint leaves are very good for reducing mucus in the system and also improves digestive system. Hence useful in asthma and mucus elevated conditions. It is also useful in poor digestion and heaviness of stomach. cilantro/coriander leaves are very good for heavy metals detoxification. Several studies shows that eating fresh cilantro/coriander leaves increase the excretion of heavy metals in urine. The benefits of mint and cilantro are provided by Dr. Pradheep Chhalliyil who has a health related website of his own, www.sakthifoundation.org

Green chutney can be served as a side dish with parathas. Cilantro chutney goes well with snacks like samosas/vadas/Bhel puri/pani puri and so on. In cilantro chutney, mint leaves can be added for flavour. Shelf life for this chutney is 15 days or more.


  • Cilantro - 1 bunch ( 3 cups chopped approx)
  • Mint leaves - 1 bunch (1 cup chopped/leaves approx)
  • Green Chilies - 15 (Indian depending on the spice level)
  • Onion - 1 medium size ( 1 cup chopped or more approx)
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Amchoor (dry mango powder) - 1 and 3/4 teaspoon OR Lemon juice - 1 and 1/2 tablespoons


Wash and chop cilantro, mint, greenchillies and onions.

Grind all the above ingredients with salt, sugar, amchoor, and green chilies. Dish out in a clean container. Refrigerate for longer shelf life.

Preparation time - 15 minutes

# Servings 8 - 10

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.