Green chutney recipe for sandwiches, chaat and Indian snacks. Green chutney is one of the healthiest & is used often in Indian cuisine as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish .
Recipe of green chutney was requested by few readers so sharing it. I have already shared this recipe on many snacks recipes to accompany them. Now since I am mentioning this most often in other recipes, thought of making this separate post.
I usually make this green chutney when I plan to make chaat, wraps / kathi rolls, sandwiches, Indian style burgers & snacks. I store it in a glass jar, refrigerate and use up in the next 2 days.
But I have seen a few of my friends freezing it in the Ice tray for about a month and using whenever needed. However nothing beats the aroma of the freshly ground chutney.
If you are a newbie then read on to know more.
What is green chutney?
Green chutney is a flavorful condiment made with fresh mint, coriander/ cilantro, garlic, ginger and cumin. It is one of the most basic chutney that is eaten with all kinds of Indian snacks, chaats & sandwiches etc.
The unique aroma of the green chutney is absolutely amazing & elevates the taste & flavor of any snack.
I made this chutney sometime ago when I made the bombay veg sandwich for a weekend snack and the kathi rolls for dinner.
How to make Green chutney
1. Add mint leaves to a blender jar.
2. Add coriander leaves, fried gram, cumin, salt, lemon juice,garlic, ginger & green chilies. If you do not have fried gram, add roasted peanuts or just skip.
3. Pour little water and begin to blend. I used about 1 to 2 tbsps.
4. Add more as needed.
5. Blend until smooth. Check salt & tang. Add more if needed.
Serve green chutney with Indian snacks, chaats & sandwiches. Store it in a glass bottle and use up with in 2 days.
Serving suggestions
I also use the same hari chutney to make chaat snacks like Bhel puri, Dahi vada, aloo chaat , Vada pav & Papdi chaat .
You can also serve it with
Samosa
Aloo tikki
Veg cutlet
Bread rolls
Tips
- To make the best green chutney full of flavors, make sure you use fresh mint or pudina & daniya or coriander leaves.
- Addition of 1 tbsps roasted peanuts or fried gram makes the chutney thick and binds it together. Also water doesn’t separate from the green chutney
- You can skip garlic if you don’t like the pungent flavor of raw garlic.
- The ratio of mint : cilantro can be changed. I have mentioned the quantities that work good for me.
The color of the chutney may vary each time you make as the greens begin to oxidize quickly. This doesn’t alter the taste though.
You can find the color of the hari chutney is different in each photo as they were shot at different times. So just ignore the color.
More Chutney recipes,
Pudina chutney
Peanut chutney
Coconut chutney
Green chutney recipe | How to make green chutney
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups coriander leaves (cilantro)
- 1 cup mint (pudina)
- 1 tsp cumin seeds (Jeera)
- 4 green chilies (adjust as needed)
- 2 garlic cloves or lahsun (optional)
- ¼ to ½ inch ginger (adrak)
- 1 to 1 ½ tbsp Lemon juice or lime juice or as needed
- Salt as needed
Optional
- 1½ to 2 tbsp roasted gram (optional) or roasted peanuts or fresh coconut
Instructions
- Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
- Rinse them well in lot of water a few times.
- I spray some vinegar and leave for about 10 minutes.
- Then rinse well. Drain them well in a colander.
- Add all the ingredients to a blender jar.
- Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
- Adjust salt, lemon juice and green chili to suit your taste.
- Store this green chutney in a clean dry airtight glass jar.
- Refrigerate and use whenever needed.
- Use dry spoons to serve it.
- This green chutney keeps good for about a week in refrigerator and 1 month in freezer.
Notes
- Roasted gram is also known as fried gram, chutney dal, roasted chana dal or bhuna chana.
- Roasted gram, roasted peanuts or coconut help to blend the chutney to thick & smooth texture. They also prevent the chutney from turning watery overtime. This helps to keep your chaats crisp for a little longer. However it is optional and can totally be skipped.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hello Swasthi,
I want to try this recipe but just realized that I ran out of green chillies. What would be the closest substitute, if any? Thank you.
Hello Sai,
You can use any kind of hot green peppers if available or may be green chilli sauce. Ingredients like red chilli may alter the color and flavor
So simple and yummy.Your receipes have made me a real good cook.Be it kadai paneer, carrot sabzi, various chutneys and to top it ragi cake.Thanks a lot.
Hi Swasthi that’s great
Swasthi, this recipe looks wonderful. I am inexperienced when it comes to cooking with chiles. Can you tell me what type of green chilies I should buy? Thank you.
Hi Pamela,
Thank you! You can use any low heat chilles like Thai green chilies.
Thank you for your prompt reply, Swasthi! I’ve added the chutney ingredients to my shopping list and am looking forward to making it. More questions for you: Why do you spray the mint and coriander with vinegar, and what type of vinegar do you use? Thank you again.
Hi Pamela,
I use apple cider vinegar for all my veggies and herbs to clean. This helps to get rid of the pesticide residue and other stuff. For this recipe I feel it is more important as we consume the mint and coriander leaves raw. Hope you enjoy the chutney.
Thank you for this information, Swasthi. I made your chutney last night and it is delicious!
great easy recipe, taste amazing.
What an awesome recipe! I tried this to make my Vada Pav even better and the chutney came out so awesome that I used it for omelette toast and somasa as well and literally finished a small bottle of it in three days. So much flavor. I did not add fried gram, but did add olive oil for some emulsification as well as retaining that green color. Its a keeper.
Thank you!
Glad the recipe worked out!
🙂
I used parsley instead of cilantro because I don’t have any nor do I like it very much. I’m using it as a dipping sauce for zucchini pakora and I’m marinating lamb chops in it. It’s awesome! I’m excited to see how my lamb turns out!!
Glad to know Erica
Thank you!
So Dang Good! I microplane the garlic and chopped the cilantro sticks into a fine puree prior to blending for an even consistency. Goes great with Trader Joe’s vegetable samosas.
Thanks Ira
Glad to know!
Turned out to be really great !!!
Glad to know!
Just superb…
Thank you!
Hi Swasthi,
May I know if we have to soak the gram before frying it?
Thank u.
Sue
Hi Sue,
This recipe uses fried gram(roasted gram) and not bengal gram(chana dal). Since it is preroasted they are quite soft so we don’t soak. Hope this helps.
Can you suggest good chutney grinder as well as chopper (to finely chop onions, cabbage etc) brand in India ? (I don’t mind buying local OR imported brand)
Hi Sara,
I am using Ultra mixie & preeti steel. I feel ultra is good & long lasting than preeti. I am using philips onion chef multi chopper. Good for small quantities. All of these are available in India. Hope these help.
Going to try looks good and not so many ingredients.
Thank you!
Hi Swasthi
I am wondering if I can use the stems of the cilantro also for making this chutney. Since everything is going to be ground up, why not use the stems along with the leaves? I love to hear your thoughts on this.
Thanks and keep up the fabulous work you are doing.
Rom
Hi Rom Garu,
Yes you can use up the stems as well. Thank you!
Swasthi, thanks very much
Excellent recipes Swasthi! Thank you very much for sharing these with us.
Hello Shama,
You are welcome. Glad you like the recipes! Thanks much for the comment!
🙂
Easy to prepare and store…all your recipes are great….tnx Swasthi?
Thank you so much!
How long can does it stays good in refrigerator?and if stores in freezer can we use it after thawing ( I guess keeping outside for a while thaws)
Hi Poornima
You can keep for 1 week in the refrigerator and 1 month in the freezer. Yes you can use it after thawing at room temperature.
Thank you very much for sharing your recipe of different chutney. I enjoy my tosai with coconut chutney and tomato chutney served in the Indian eatery here in Malaysia, but have had very little clue what go into it. I would like to try green chutney as well, but I am allergic to mint. Will it be fine if I substitute mint with coriander, or another fresh herb?
Welcome Katharine
Mint is the main ingredient of this green chutney. This recipe may not work with a substitute. I have a coriander coconut chutney which tastes good. If you do not have coconut then do check this collection of chutney recipes, you may find other options. Hope this helps
I substituted coriander for the mint and made it with a mix of dalia and peanuts (no coconut) and it tasted perfect – just like the green chutney at a North Indian restaurant. Wonderful with samosas and other North Indian snacks. The coriander coconut chutney recipe is more for South Indian dishes and snacks like dosa and idly.
Thanks Kat
Glad to know you liked it.
i like receipe of veg roll
Amazing chutney
Share the recipe for vegetable
Cutlets
Thanks. You can find the recipe of veg cutlets here
Thanks a lot for green chutney recipe
Welcome Mumtaz