Notch up the flavour of your Indian dishes, wraps or sandwiches with this tasty, tangy and spicy chutney in just 5 minutes.
Indian green chutney is a delicious mix of fresh ingredients blended together to create a wonderful depth of flavours.
It is spicy and tangy, making a perfect garnish for any dry meat recipe and goes extremely well with tandoori chicken , shami kebabs, lamb tikka and Kashmiri lamb.
You could also serve it with Indian snacks such as khaman dhokla, samosas and pakoras, or drizzled over chaat, in wraps and spread in sandwiches.
Green chutney also amps up the flavour when stirred into a curry in the last few minutes of cooking such as this chicken curry with potatoes.
This recipe makes approximately one cup of Indian green chutney.
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How to make it
It really is very easy to make green chutney.
Wash and pat dry the herbs, then blend all the ingredients together – and you’re done!
Blend till smooth or leave it a little chunky for great texture.
Helpful tips
- Select fresh herbs taking care the leaves are not wilting or beginning to yellow.
- We like to include the stems of the fresh herbs as they have great flavour.
- The oil is for emulsification, giving a creamy chutney and helps preserve the freshness.
- Feel free to adjust the amount of green chilli, lemon and salt to your taste.
Serving tip: Allow the chutney to sit at room temperature for approximately 20 minutes before serving to allow all the flavours to come together.
Prevent colour change
The chutney will initially look bright green but will slowly darken over time the longer it is exposed to air.
To prevent the chutney from turning very dark, pour a thin layer of oil over the top as this will prevent exposure to air and preserve the green colour.
Storing
Keep the chutney in a closed container in the fridge for 3-4 days, or freeze for up to a month.
Freeze in ice cube trays then transfer to a freezer bag once frozen. They will keep in the freezer for up to 3 months. Thaw before using.
Note: fresh chutney is more flavoursome than frozen and is served the same day. Frozen chutney will have a milder taste when defrosted.
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📋 Recipe
Indian Green Chutney
Ingredients
- 30 grams fresh coriander leaves with stems 2 cups cilantro
- 60 grams fresh mint leaves with stems 1 cup
- ½ inch ginger
- 2 cloves garlic medium sized
- 1 teaspoon cumin seeds
- 3 small green chillies stems removed
- 8 peppercorns
- 2 tablespoons olive oil plus extra for storing – see notes
- 1½ tablespoon lemon juice
- salt to taste
Instructions
- 30 grams fresh coriander leaves with stems, 60 grams fresh mint leaves with stems, ½ inch ginger, 2 cloves garlic, 1 teaspoon cumin seeds, 3 small green chillies, 8 peppercorns, 2 tablespoons olive oil, 1½ tablespoon lemon juice, salt to tasteRinse the herbs and pat dry.
- Place all the ingredients in a blender and blend till smooth. Serve the chutney at room temperature.
Notes
- Select fresh herbs taking care the leaves are not wilting or beginning to yellow.
- We like to include the stems of the fresh herbs as they have great flavour.
- The oil is for emulsification, giving a creamy chutney and helps preserve the freshness.
- Adjust the amount of green chilli, lemon and salt to your taste.
- Use in wraps, sandwiches, with Indian snacks, chaat, and roasted meats.
- The chutney will be bright green initially but will darken over time as it is exposed to air. To stop the chutney from turning black, pour a thin layer of oil over the top to prevent its exposure to air.
- Serving tip: Allow the chutney to sit at room temperature for approximately 20 minutes before serving to allow all the flavours to come together.
- Store the chutney in a sealed container the fridge for 3-4 days or freeze for up to a month. Note: fresh chutney is more flavoursome than frozen and is served the same day.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
Corina
I would love this! It would be the perfect accompaniment to so many recipes.
carmical
Love it when a recipe is easy and pairs well with many different dishes. This one sounds amazing and would love to try it with lamb.
prasanna hede
Love this chutney anytime! amazing recipe.
Anvita
I can relish this with almost anything. Always yum
Jagruti
Delicious and easy chutney! Lovely share.
Jayashree
This is such an easy and tasty one..nice share.
shibani
This simple making chutney is a hero among all the chutnies.. superb share
Srivalli Jetti
Such an interesting one to grind with onions..we mostly make it with coconut or with dals..will try it sometime!..
Nisha Ramesh
You are absolutely right. There is no chaat or deep fried snacks without this accompaniment. Nice one.
firsttimercook
Must needed chutney for any snacks ?
Lathiya
Love this chutney..and your preparation too
Pavani
Such a simple and easy to make chutney.
Dhwani Mehta
Yum chutney this is and perfect color ?