A tasty, tangy and spicy Indian green chutney to add even more flavour to your Indian dishes, or spread in wraps and sandwiches.
Whether you know it as Indian green sauce or Indian green chutney, this sauce, often served with starters at Indian restaurants, is a delicious mix of fresh ingredients blended together to create a depth of flavours perfectly complementing so many Indian dishes.
It is spicy and tangy and therefore a perfect garnish for any dry meat recipe (sauce-free).
It also goes well with Indian snacks such as this dhokla made from chickpea flour, samosas and pakoras, drizzled over chaat, in wraps or spread in sandwiches.
Green chutney also amps up the flavour when stirred into a curry in the last few minutes of cooking. Stir a couple of tablespoons into this chicken curry to add a zesty flavour before serving.
This recipe for Indian green chutney makes approximately one cup or just under 300g.
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How to make it
Wash and pat dry the herbs then blend with the rest of the ingredients to a smooth paste – and thats it!
Either blend the mixture till smooth or leave it a little chunky for interesting texture.
- 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. This chutney is best eaten room temperature.
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.
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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Indian Green Chutney
- 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
- ½ teaspoon salt
- 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, ½ teaspoon saltRinse 30 grams fresh coriander leaves with stems and 60 grams fresh mint leaves with stems and pat dry.
- Place in a blender and add ½ inch ginger, 2 cloves garlic, 1 teaspoon cumin seeds, 3 small green chillies, 8 peppercorns, 2 tablespoons olive oil, 1½ tablespoon lemon juice and ½ teaspoon salt. Blend till smooth and serve at room temperature.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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