Servings: 4

Weight Watcher Smart Points: 2

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • ½ cup coriander leaves
  • 3-4 garlic, peeled chopped
  • ½ inch ginger, peeled and chopped
  • 1 green chili, chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
  • ¼ cup mint leaves
  • 1 medium sized onion
  • ½ tsp dry pomegranate seeds/anardana (substitute dry mango powder or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.)
  • 2 inch of white radish (optional)
  • black salt or rock salt as required
  • 1 medium sized tomato


  1. rinse and chop the mint and coriander leaves.peel and rinse the onion.chop roughly.rinse and chop the tomatoes roughly.rinse and peel the radish.chop the radish.add these veggies, ginger, garlic in a chutney grinder or small blender.also add all pomegranate seeds, salt, green chilies.add 1 or 2 tbsp water and grind the ingredients till smooth.remove the green chutney in a bowl.serve the green chutney as a side dish with indian starters or snacks.the green chutney stays good in the fridge for 3-4 days.

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