Spicy and tangy green chutney recipe for chaat, sandwich spread, finger foods, and just about every Indian food. This no-cook coriander and mint chutney recipe takes less than 10 mins and just need fresh ingredients and a blender!
Green chutney for chaat is like the ketchup of Indian snacks. But its use is not limited to chaats. To give just an idea of how we use chutney in our home:
- We spread it on sandwiches, desi “burgers” like vada pav or dhabeli;
- we dip our pakodas, kebabs, and patties in it;
- we toss it in our bhel and sometimes also in stir fry recipes;
- stuffed paratha is incomplete without the coriander chutney on the side and so is any Indian buffet spread!
In every Indian meal, along with salt and pepper, there always is a serving of green chutney.
In my mother’s kitchen, I don’t remember a day when we ever ran out of it. We had this chutney jar in our refrigerator which was never empty. Every 2-3 days, mom would make a new batch. The recipe is so simple that she would just make it in between dinner preparation or even while we are setting the table.
How long can green chutney be stored?
The color and the taste of the chutney is best when it is fresh. Over time oxidization makes the green color become darker but the chutney stays good for 4-5 days in the refrigerator. I often end up buying more coriander than I would need for a 2-3 days chutney serving, so I make a big batch and freeze half the chutney.
What is Indian green chutney made of?
Indian cuisine is known for many different kinds of chutneys but the most common green chutney recipe is the one made with fresh coriander and/or mint leaves. The variations in the chutney recipe mostly come with the ingredients added along with coriander and mint leaves. The spiciness of the chutney comes from ginger and green chilies, but the tanginess can be from tomatoes, raw green mango, and/or lime juice.
Green Chutney: Coriander & Mint Dip
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 cup fresh coriander leaves with their stem
- 1 cup fresh mint leaves
- 2 green chilies (or to taste)
- 1 inch ginger
- 1 small tomato
- 1 tsp cumin powder
- to taste to taste (I use black salt but regular salt is also okay)
- 1/4 cup water
- Juice of ½ lime
- Wash the coriander and mint leaves under running water. I use the stems of coriander in the chutney but remove the mint leaves from their stems.
- Roughly chop and add to the blender.
- Peel and chop the ginger. Cut the chili into half and chop the tomato. Add everything to the blender along with coriander and mint. Add salt, cumin, and water. Blend together until smooth.
- Taste and adjust for salt and pepper, if required.
- Add lime juice and blend for just 10-15 seconds or mix with a spoon.
- Remove in a bowl to serve immediately or store in an air-tight jar in the refrigerator.
- When in season, raw green mango (kairi) is a good addition to the chutney in addition to or in place of the tomato.
- If you grind the chutney for too long in the mixer it might turn a little bitter as mint leaves start to release their oil.
- Nutritional information is the approximate information for a fourth of the chutney.
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