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.
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 (Stepwise Photos)
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.
- 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.
Green Chutney Recipe
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
- 1½ to 2 tbsp roasted chana dal (fried gram) (optional) or roasted peanuts or fresh coconut
- 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.
- 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