Kothimbir Pudina Chutney Recipe | 5-Min Green Chutney
Make spicy Kothimbir Pudina Chutney in 5 mins! A delicious Maharashtrian green chutney with coriander, mint, and peanuts. Perfect for sandwiches & meals.
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!