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 is a perfect accompaniment to our finger smacking tandoori chicken , silky smooth shami kebabs, tender lamb tikka or slow-cooked mughlai lamb.
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.
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. 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.
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
- fresh coriander leaves with stems - 2 cups cilantro 30 grams
- fresh mint leaves with stems - 1 cup 60 grams
- ginger ½ inch
- garlic - medium sized 2 cloves
- cumin seeds 1 teaspoon
- green chillies - stems removed 3 small
- peppercorns 8
- olive oil - plus extra for storing – see notes 2 tablespoons
- lemon juice 1½ tablespoon
- salt ½ teaspoon
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, 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.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Corina says
I would love this! It would be the perfect accompaniment to so many recipes.
carmical says
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 says
Love this chutney anytime! amazing recipe.
Anvita says
I can relish this with almost anything. Always yum
Jagruti says
Delicious and easy chutney! Lovely share.
Jayashree says
This is such an easy and tasty one..nice share.
shibani says
This simple making chutney is a hero among all the chutnies.. superb share
Srivalli Jetti says
Such an interesting one to grind with onions..we mostly make it with coconut or with dals..will try it sometime!..
Nisha Ramesh says
You are absolutely right. There is no chaat or deep fried snacks without this accompaniment. Nice one.
firsttimercook says
Must needed chutney for any snacks ?
Lathiya says
Love this chutney..and your preparation too
Pavani says
Such a simple and easy to make chutney.
Dhwani Mehta says
Yum chutney this is and perfect color ?