Indian Green Chutney

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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Check out our other recipes for dips & sauces

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📋 Recipe

Indian Green Chutney

Nicole Shroff

A tasty, tangy and spicy Indian green chutney to add even more flavour to your Indian dishes, or spread in wraps and sandwiches.

5 from 5 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Chutney

Cuisine Indian

Servings 6 servings

Calories 60 kcal

Ingredients

Metric | US Customary

• ▢ 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

MetricUS Customary

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 salt
  ▢
  Rinse 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

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 also have great flavour.

Oil is added 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. Best served at room temperature.

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.

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Nutrition

Calories: 60kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 275mgPotassium: 101mgFiber: 2gSugar: 1gVitamin A: 767IUVitamin C: 9mgCalcium: 34mgIron: 1mg

Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.

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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.