Dipping Chutney
Prep Time
15 Minutes
Cook Time
No cooking required
4-6 Servings


1/4 Cup (59 ml) milk
2 cups (34 g) fresh coriander leaves (cilantro)
1 cup (17 g) mint leaves
2-3 (adjust to your spice preference) green chilies
1 small onion roughly chopped
2 cloves garlic
1 inch piece ginger, peeled
1 Tbsp lemon juice
salt to taste
Store-bought or homemade samosas (optional)


  1. Wash the coriander leaves and mint leaves thoroughly and drain excess water.
  2. In a blender or food processor, add the coriander leaves, mint leaves, green chilies, chopped onion, garlic, and ginger. Blend them together until you get a coarse paste.
  3. Add fresh milk and blend again until the mixture becomes smooth. You can adjust the milk quantity to achieve your desired consistency.
  4. Transfer the chutney to a bowl and add lemon juice. Mix well.
  5. Season with salt to taste and adjust the spice level by adding more chopped green chilies if needed.
  6. If you're serving with samosas, reheat the samosas in an oven or air fryer until they are hot and crispy.
  7. Serve the chutney alongside the hot samosas as a dipping sauce.