Are you looking for a quick way to make your daily meals more exciting? This Kothimbir Pudina Chutney recipe is the perfect solution. Known in Maharashtra as a “flavour bomb,” this green chutney combines the freshness of coriander (kothimbir) and mint (pudina) with the crunch of roasted peanuts and aromatic spices.
In just 5 minutes, you can create a side dish that claims to increase the taste of your food by 100 times! Whether you are having simple Varan-Bhat (dal rice), Chapati, Bhakri, or even a Sandwich, this chutney adds a spicy and tangy kick that makes you want to eat more. The best part? It uses simple pantry ingredients and stays fresh in the fridge for over a week. Let’s learn how to make this authentic Maharashtrian Green Chutney.
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Ingredients List:
- Gather these fresh ingredients to make the perfect chutney:
- Greens:
- 1 Handful fresh Coriander Leaves (Kothimbir) – with stalks, washed.
- 1 Handful fresh Mint Leaves (Pudina) – cleaned and stalks removed.
- Spices & Flavouring:
- 1 tsp Coriander Seeds (Dhane) – lightly roasted.
- 1/2 tsp Fennel Seeds (Badishep) – lightly roasted.
- 1/2 tsp Cumin Seeds (Jeera) – lightly roasted.
- 1 tsp Lemon Juice.
- Black Salt (Kala Namak) – just a pinch.
- Regular Salt – to taste.
- Heat & Crunch:
- 4 Green Chillies (adjust according to spice tolerance).
- 10-12 Garlic Cloves.
- 2 tbsp Roasted Peanuts.
- Greens:
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Step-by-Step Instructions:
- Prep the Greens: Wash the coriander and mint leaves thoroughly. Keep the tender stalks of the coriander as they add flavour.
- Initial Pulse: Add the coriander and mint to a mixer jar. Pulse it once briefly to break them down slightly. Do not make a paste yet.
- Add Spices: Add the roasted coriander seeds, fennel seeds, and cumin seeds to the jar.
- Seasoning: Add a pinch of black salt, regular salt to taste, and the lemon juice.
- Add Heat & Crunch: Toss in the green chillies, garlic cloves, and roasted peanuts.
- Grind to Texture: This is the most important step. Use the “Pulse” mode (turn the mixer on and off repeatedly). Grind the mixture to a coarse texture (dardara).
- Note: Do not grind it into a fine, smooth paste. The coarse texture gives this chutney its authentic taste.
- Serve: Transfer the chutney to a bowl. No cooking or tempering is needed—it is ready to eat immediately!
Cooking Tips for Better Results:
- Texture Matters: As emphasized in the recipe, avoid making a fine puree. The coarse, crushed texture releases the oils of the peanuts and spices better, offering a superior mouthfeel.
- Roast the Spices: Lightly roasting the coriander, fennel, and cumin seeds before grinding activates their essential oils, making the chutney more aromatic.
- Freshness: Use fresh, green coriander and mint. Avoid wilted leaves for the vibrant green colour.
- Garlic Punch: Do not skimp on garlic; it provides the spicy punch characteristic of Maharashtrian chutneys (Thecha style).
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Variations:
- Sandwich Spread: This thick, coarse version is great as a side. To use it as a sandwich spread, you can grind it slightly finer and add a teaspoon of water.
- Curd Chutney (Dip): Mix 2 tablespoons of this chutney with half a cup of beaten yogurt (curd) to make a cooling dip for Tandoori starters or Kebabs.
- Extra Tangy: If you like it sour, add a small piece of tamarind (imli) while grinding instead of lemon juice.
- Kids-Friendly: Reduce the green chillies to 1 or skip them entirely and add a pinch of sugar to balance the flavours.
Serving Suggestions:
- This versatile Green Chutney pairs perfectly with:
- Indian Breads: Serve as a side with Bhakri, Chapati, or Parathas.
- Rice Meals: It elevates simple Dal Rice or Khichdi.
- Street Food: Use it inside Vada Pav or Sandwiches.
- Fried Snacks: Great with Samosas, Pakoras, or Bhajis.
Also Read – Delicious Tomato Papad Chutney
FAQs:
Q1: How long can I store this Kothimbir Pudina Chutney?
Ans: This chutney stays fresh for 8 to 10 days when stored in an airtight container in the refrigerator. In cooler weather, it can stay good for 2-3 days at room temperature.
Q2: Why does my chutney turn dark?
Ans: Oxidation causes the greens to darken. The lemon juice in this recipe acts as a preservative and helps maintain the vibrant green colour.
Q3: Can I use raw peanuts?
Ans: It is highly recommended to use roasted peanuts. They add a crunch and a nutty aroma that raw peanuts lack. If you have raw peanuts, dry roast them in a pan for 2-3 minutes first.
Q4: Is this chutney very spicy?
Ans: The recipe uses 4 green chillies, which makes it moderately spicy. You can increase or decrease the number of chillies to suit your taste.
Kothimbir Pudina Chutney Recipe | 5-Min Green Chutney
Ingredients
Gather these fresh ingredients to make the perfect chutney:
Greens:
- 1 Handful fresh Coriander Leaves Kothimbir – with stalks, washed.
- 1 Handful fresh Mint Leaves Pudina – cleaned and stalks removed.
Spices & Flavouring:
- 1 tsp Coriander Seeds Dhane – lightly roasted.
- 1/2 tsp Fennel Seeds Badishep – lightly roasted.
- 1/2 tsp Cumin Seeds Jeera – lightly roasted.
- 1 tsp Lemon Juice.
- Black Salt Kala Namak – just a pinch.
- Regular Salt – to taste.
Heat & Crunch:
- 4 Green Chillies adjust according to spice tolerance.
- 10-12 Garlic Cloves.
- 2 tbsp Roasted Peanuts.
Instructions
- Prep the Greens: Wash the coriander and mint leaves thoroughly. Keep the tender stalks of the coriander as they add flavour.
- Initial Pulse: Add the coriander and mint to a mixer jar. Pulse it once briefly to break them down slightly. Do not make a paste yet.
- Add Spices: Add the roasted coriander seeds, fennel seeds, and cumin seeds to the jar.
- Seasoning: Add a pinch of black salt, regular salt to taste, and the lemon juice.
- Add Heat & Crunch: Toss in the green chillies, garlic cloves, and roasted peanuts.
- Grind to Texture: This is the most important step. Use the "Pulse" mode (turn the mixer on and off repeatedly). Grind the mixture to a coarse texture (dardara).
- Note: Do not grind it into a fine, smooth paste. The coarse texture gives this chutney its authentic taste.
- Serve: Transfer the chutney to a bowl. No cooking or tempering is needed—it is ready to eat immediately!
