If there is one recipe I recommend you to have in your back pocket, it is this green chutney recipe! Use it as a dip or a spread of your sandwich, this simple condiment will make your tongue tingle! This recipe is vegan, gluten free and oil free.
This chutney is ever so popular in the Indian street food scene. Also known as hari chutney (hari means green in Hindi language), or simply, green chutney, this zingy chutney is an necessary addition almost every chaat or tea time snack. In the modern Indian kitchen this chutney is used not only as a dip, but as a spread for sandwich as well! I have dedicated an entire section on serving suggestions for this Indian green chutney - hope you can find some inspiration there!
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Ingredients for green chutney recipe
Just 5 - yes, you read it right! This recipe requires just 5 ingredients and all of them that you will regularly have in your pantry.
- Fresh cilantro (coriander) - I use the leaves and the stem
- Fresh mint - leaves only
- Green chillies - Feel free to use any chillies if your choice. I like my chutney spicy!
- Lime - I prefer the extra tang of lime over lemon, as I have mentioned in this article - 7 natural souring agents in cooking.
- Salt - I use Himalayan pink salt.
Instructions
This is the simplest recipe, ever!
- Clean and wash the cilantro (leaves and stem) and mint (leaves only). Drain. Lightly pat dry with a kitchen towel.
- Chop the cilantro. Keep the mint leaves whole. They will quickly discolour when chopped.
- Place all the ingredients in a blender jar and blend to a smooth paste. That's it, done!
Store the chutney in an airtight glass jar and in the fridge.
Tips and notes to make failproof chutney
This is recipe is so simple that you can literally make it blindfold and it will turn out perfect every time! Just make sure you keep the following things in mind:
- Use the freshest of ingredients. The cilantro and mint should be lush green and tender. The stems of cilantro add a lovely texture and thickness to the chutney. Use them!
- Use only the leaves of mint - the stems can be quite stringy and hard to grind.
- You might be tempted to, but do not add any water while grinding the chutney. Trust me, there is enough water in those herbs! The salt will draw out the water. The lime juice will further help in brining the perfect consistency.
Substitutions
- Lime or lemon?: I recommend that you use lime and not lemon as for this recipe. However, if lemon is what you have, use that. You may have to add a couple of teaspoons extra to get the desired sourness.
- Chillies: Use mild or hot chillies as per your preference. Not a fan of chillies? No problem! Use green bell pepper (capsicum) instead. It will give the chutney the volume without the heat.
Variations
Peanuts or sesame seeds: You can add peanuts and /or sesame seeds to the recipe to give it a richer taste
Yogurt/Curd: Make this recipe restaurant style by adding some yogurt/ curd to it. Yogurt will make this chutney creamy and also to tone down the spice level.
Another form of sour: I have used lime juice in this recipe for the sour. Other souring ingredients that are commonly used are amchur (dry mango powder) or Indian gooseberry (amla) as I have in this cilantro mint chutney recipe.
Storing the chutney
The salt and juice of lime act as natural preservatives.
This chutney will stay good for about 2 weeks.
Store it in a glass jar and in the fridge.
Serving suggestions
You can use this versatile chutney in SO many ways! Here are some ways that I love to have it:
- As a spread on toast
- As a layer in my cheese toasties and sandwich with this spiced onion salad.
- A pulao with basmati rice - green chutney pulao
- Tossed with boiled sweet potatoes - chutney chaat
- As a dip with this homemade flatbread
Have you made this chutney? Do share with me on social media. I would love to see your creation.
More condiment recipes that you will love
- Pesto Recipe Vegan (without Nutritional Yeast)
- Tomato Raitha Recipe in 15 Minutes
- Spiced Onions Salad Recipe
- Homemade Tamarind Pulp
- Cucumber Raita Recipe (Indian Yogurt Sauce)
- Roasted Powdered Cumin (Bhuna Jeera)
FAQs
Green chutney, in its simplest form contains mint, cilantro, green chillies, salt and lime juice. There are many variations of this recipe. You can add peanuts or sesame seeds to it. You can also add yogurt to it.
The best way to ensure this to use the freshest, greenest leaves. Using lime / lemon juice generously will also keep the vibrant green colour. Another trick is to you a high speed blender which can grind the ingredients to a smooth paste fast.
Green chutney can sometimes become bitter. This can happen if you have not used fresh herbs. Herbs that are not fresh can cause the chutney to become bitter. When adding the lemon, take care not to add any of the pith or seed by mistake as this can also make the chutney bitter. Lastly, if your blender is not high speed and the grinding is taking too long, the heat of the blender can cause the chutney to turn bitter.
Store it in a clean glass jar with airtight lid and it will last in the fridge for up to 2 weeks.
I hope that you enjoy making this easy green chutney recipe as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Green chutney recipe without yogurt
Equipment
- 1 Blender
- 1 Glass jar with lid (for storage)
Ingredients
- 1 bunch fresh cilantro - stems and leaves (200 grams, approximately)
- 1 handful fresh mint - leaves only (40 grams, approximately)
- 5 green chilies (use as spicy or mild as you like)
- 1 and ½ teaspoons salt
- 2 tablespoons juice of lime (or lemon)
Instructions
Prep the herbs
- Wash the cilantro. Drain. Spread on a kitchen towel and pat dry.
- Chop the stems and leaves. Keep aside.1 bunch fresh cilantro - stems and leaves
- Wash the mint leaves. Spread on a kitchen towel and pat dry. Keep the aside.Keep the mint leaves whole.1 handful fresh mint - leaves only
- Chop the green chillies into 2-3 pieces each.5 green chilies
Blend the chutney
- Place the chopped cilantro, whole mint leaves and green chillies in a blender jar. Blend on high speed till finely crushed.
- Now add the salt and juice of lime. Blend again till smooth.The salt and the lime juice will help in extracting moisture from the herbs. If you find that it is not becoming smooth, add 1 - 2 tablespoons of water to help it along the way.1 and ½ teaspoons salt, 2 tablespoons juice of lime
- That's it, the chutney is ready!
- Use it as a dip or a spread and enjoy the tongue tingling yumminess. This goes very well as a dip with this gluten free grain free roti.
Notes
- Use the freshest of ingredients. The cilantro and mint should be lush green and tender. The stems of cilantro add a lovely texture and thickness to the chutney. Use them!
- Use only the leaves of mint - the stems can be quite stringy and hard to grind.
- You might be tempted to, but do not add any water while grinding the chutney. Trust me, there is enough water in those herbs! The salt and the lime juice will do the job!
- Lime or lemon?: I recommend that you use lime and not lemon for this recipe. However, if lemon is what you have, use that. You may have to add a couple of teaspoons extra to get the desired tanginess.
- Chilies: Use as mild or as hot as you like. Not a fan of chilies? No problem! Use green bell pepper (capsicum) instead. It will give the chutney the volume without the heat.
- Peanuts or sesame seeds: You can add peanuts and /or sesame seeds to the recipe to give it a richer taste
- Yogurt/Curd: Make this recipe restaurant-style by adding some yogurt/ curd to it. Yogurt will make this chutney creamy and also tone down the spice level.
- Another form of sour: I have used lime juice in this recipe for the sour. Other souring ingredients that are commonly used are amchur (dry mango powder) or Indian gooseberry (amla).
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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