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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Fresh Cilantro Mint Chutney

Dhaniya Pudina Chutney

(45 reviews)
"

This chutney has a refreshing kick that livens up any dish. I love how it pairs with everything from crispy snacks to hearty curries. Just a spoonful can transform a meal into something special!

"
Fresh Cilantro Mint Chutney
Prep time:10 mins
Cook time:0 mins
Total time:10 mins

Protein

1g

Carbs

2g

Fat

0g

Calories

15 kcal

Servings:
6
VeganGluten FreeDairy Free

Ingredients

fresh cilantro1 cup
(packed, with stems)
fresh mint leaves0.50 cup
(packed)
plain yogurt2 tbsp
(non-dairy if vegan)
green chili1 small
(chopped, adjust to taste)
garlic1 clove
(minced)
fresh ginger1 tsp
(grated)
lime juice2 tbsp
(freshly squeezed)
saltto taste
water2-3 tbsp
(as needed for consistency)

Spices

cumin seeds1 tsp

Directions

Prepare the Ingredients

  1. Wash the cilantro and mint leaves thoroughly to remove any dirt or grit.
  2. Roughly chop the cilantro and mint to make blending easier.

Blend the Chutney

  1. In a blender, combine cilantro, mint, yogurt, green chili, garlic, ginger, lime juice, and cumin seeds.
  2. Blend until smooth, adding water gradually until you reach your desired consistency.
  3. Taste and adjust salt, lime juice, and green chili as needed.
Chef's tip: If the chutney is too thick, add more water a tablespoon at a time. The consistency should be smooth but not runny.

Serve and Store

  1. Transfer the chutney to a serving bowl.
  2. Serve immediately with samosas, pakoras, or as a condiment for any meal.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chef's tip: Adding a splash of lime juice on top before storing can help preserve the vibrant green color.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.