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    Home » Recipes » Appetizers Dips Sauces

    Indian Green Chutney

    Published Sep 12, 2017, modified Sep 18, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 13 Comments /

    316 shares
    Jump to Recipe
    Pin of two images of green chutney in glass jars.

    Notch up the flavour of your Indian dishes, wraps or sandwiches with this tasty, tangy and spicy chutney in just 5 minutes.

    Green chutney in glass jar with spoon surrounded by fresh mint and lemon.
    Indian Green Chutney

    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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    Jump to:
    • How to make it
    • Helpful tips
    • Prevent colour change
    • Storing
    • You may also like …
    • 📋 Recipe

    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.

    Chutney in glass jar with metal spoon and lemon and herbs.
    Indian Green Chutney

    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.

    You may also like …

    Check out our other recipes for dips & sauces

    • Khaman Dhokla
    • Lamb Tikka
    • Tandoori Chicken
    • Homemade Indian Red Chilli Paste

    ⭐️ Are you making this recipe for Indian Green Chutney? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Image of green chutney in small glass jar.

    Indian Green Chutney

    Nicole Shroff
    Notch up the flavour of your Indian dishes, wraps or sandwiches with this tasty, tangy and spicy chutney in just 5 minutes.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Total Time 5 mins
    Course Chutney
    Cuisine Indian
    Servings 6 people
    Calories 39 kcal

    Ingredients

    Metric | US Customary
    • 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 taste
      Rinse 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.

    Nutrition

    Calories: 39kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 81mgPotassium: 98mgFiber: 2gSugar: 1gVitamin A: 767IUVitamin C: 9mgCalcium: 33mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Corina

      September 15, 2017 at 8:41 am

      I would love this! It would be the perfect accompaniment to so many recipes.

      Reply
    2. carmical

      September 15, 2017 at 4:55 am

      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.

      Reply
    3. prasanna hede

      September 15, 2017 at 4:14 am

      Love this chutney anytime! amazing recipe.

      Reply
    4. Anvita

      September 14, 2017 at 1:40 am

      I can relish this with almost anything. Always yum

      Reply
    5. Jagruti

      September 13, 2017 at 3:33 pm

      Delicious and easy chutney! Lovely share.

      Reply
    6. Jayashree

      September 13, 2017 at 9:59 am

      This is such an easy and tasty one..nice share.

      Reply
    7. shibani

      September 13, 2017 at 8:07 am

      This simple making chutney is a hero among all the chutnies.. superb share

      Reply
    8. Srivalli Jetti

      September 13, 2017 at 6:38 am

      Such an interesting one to grind with onions..we mostly make it with coconut or with dals..will try it sometime!..

      Reply
    9. Nisha Ramesh

      September 13, 2017 at 6:22 am

      You are absolutely right. There is no chaat or deep fried snacks without this accompaniment. Nice one.

      Reply
    10. firsttimercook

      September 13, 2017 at 6:12 am

      Must needed chutney for any snacks ?

      Reply
    11. Lathiya

      September 13, 2017 at 2:45 am

      Love this chutney..and your preparation too

      Reply
    12. Pavani

      September 12, 2017 at 9:23 pm

      Such a simple and easy to make chutney.

      Reply
    13. Dhwani Mehta

      September 12, 2017 at 5:52 pm

      Yum chutney this is and perfect color ?

      Reply

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