Green chutney for sandwich, chaat and pakora. You can make this easy mint and coriander green chutney and use it as a spread for sandwiches. You can also drizzle green chutney on chaat and as a dip for pakora or cutlets.
I am sharing this spiced green chutney recipe to make the best chutney that retains bright green colour long after grinding it.
Why We love this homemade Green chutney.
- This cilantro chutney is ready in 10 minutes and that includes prep time as well.
- It is healthier and affordable to make at home than picking a store-bought chutney bottle.
- You can personalise it as per your taste and spice level.
- It is an oil-free, gluten-free and naturally vegan healthy Indian dip.
- Can be used as a salad dressing.
What is green chutney?
Green chutney is a kind of Indian pesto or an Indian dip that is made with fresh coriander/cilantro and mint leaves. Mostly used as condiments along with a variety of foods. There are many different versions of green chutney and most homes and establishments have their signature recipe of green chutney.
I also make variations depending upon what exactly I am planning to serve with this chutney. Sharing a few variations in the recipe notes section. In the recipe card, however, I am sharing this green chutney for sandwich and pakora.
This is also known as hari chutney and is one of the most popular Indian spicy dips. Think of it as the Indian version of chimichurri or pesto that is made with cilantro. But it does not have oil and cheese.
How to Use This Green chutney
You can use this Green chutney as a spread for the sandwich. You can also use it as a dipping sauce for samosa, pakora, cutlets, fried snacks, idli, dosa, kebab or as a meal accompaniment. I always have a big jar of green chutney in my fridge and we use it throughout the week. With meals, snacks and sandwiches.
I have used this same green chutney in some of the recipes I have shared before.
Ingredients for green chutney
Cilantro/coriander leaves: fresh coriander leaves or cilantro
Mint leaves: Mint leaves add a lot of fresh flavours. Take ½ the quantity of the coriander leaves you are using.
Lemon juice: To add perfect tart taste to the chutney. If lemon is not available you can use lime juice.
Salt: As per taste
Sugar: to balance the tartness of lemon juice.
Green chillies: 3-4 green chillies you can use even less or more as per taste and heat preference. Use chilli with some heat in green chutney. Serrano chillies or small chillies work better in this recipe.
Peanuts: To add a smooth texture to the chutney. If you want to make it nut-free you can substitute peanuts with roasted chana dal which is also known as chutney dal.
Chaat Masala: optional if you like it a bit spicy you can add otherwise skip. I usually do not add chaat masala.
Ginger: it adds a fresh and nice flavour to the chutney.
Ice cubes: few ice cubes while grinding helps to retain the green colour of the chutney.
Other Variations of green chutney
There are many versions of green chutney and every house has different ways to make it.
- Some people add a piece of bread for the smooth texture.
- Some people like to add grated coconut. That gives it a different texture and taste.
- Some people add a small piece of onion or shallot and garlic in green chutney. This variety is mostly served as accompaniment in main meals.
- You can add crushed papad or a couple of tablespoons of bhujia for the spicy taste.
You can try any of the green chutney variations as per your own preference and use it.
Recipe Notes: Tips to Make Best Green Chutney
- Use fresh Leafy Greens for the best taste.
- You can adjust the number of chillies as per your taste. If you like less heat use mild variety of green chillies. If you like your chutney hot add small green chillies which have higher heat and more pungent.
- You can use raw green mangoes after peeling instead of lemon juice if you like them.
- For making green chutney that comes with kabab and tikka add 2-3 tablespoons of fresh curd to the chutney. This will make best dahi pudina chutney.
How to Keep Chutney Green Long After Grinding
One common problem we face initially is chutney turns brown or blackish after few minutes of grinding. This happens because of oxidation from heat while grinding. Leafy greens have iron which gets oxidised due to heat produced in grinding and turns into brownish darkish colour.
To retain bright green colour of the green chutney add a few ice cubes while grinding it. This will prevent oxidation and keeps green chutney bright green.
How to serve green chutney
You can serve this cilantro chutney with a variety of dishes.
- As spread: sandwiches, dosa, taco, Kathi roll etc.
- Dipping sauce: For Fried snacks like pakora, samosa, idli, kebab etc.
- Topping: For aloo tikki, chaat, dahi vada, dahi pakodi, samosa chaat bhel Puri etc. you can also drizzle it over paneer tikka and cauliflower tikka or over grilled vegetables like a chimichurri.
- As a meal accompaniment the way you serve pickles etc.
When properly stored in a glass jar this lasts for 5-6 days in the fridge. I usually store it in small bottles the size of single-use. When required we take out one container, use it and finish it. This way the rest of the chutney is stored in the fridge safely and it increases the shelf life of cilantro mint chutney.
In the freezer, you can store it in a freezer-safe container for up to 12-13 weeks. Or you can freeze it in an ice tray into cubes and take out 1-2 cubes as required, thaw them and use them.
More Such Accompaniment Recipes
Green Chutney Recipe
- Stick blender (Indian)
- 1 cup Coriander leaves
- ½ cup mint leaves
- 10 grams ginger
- 3 green chillies
- 2 tablespoons lemon juice
- 2 tablespoons peanuts
- ½ teaspoon sugar
- ½ teaspoon salt
- 4-5 ice cubes
- To make green chutney. Put all these ingredients together in a grinder jar or heavy-duty blender.
- Blend together till fine texture is achieved.
- It takes 1-2 minutes depending upon the power of the blender or grinder.