green chutney

Green Chutney Recipe for Sandwich, Chaat & Snacks

By Swasthi on August 6, 2022, Comments, Jump to Recipe

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 .


Green Chutney served in a glass bottle

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.

More Chutney recipes,
Pudina chutney
Peanut chutney
Coconut chutney

How to Make Green Chutney (Stepwise Photos)

1. Add mint leaves to a blender jar.

mint leaves for green chutney

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.

adding chilies garlic ginger

3. Pour little water and begin to blend. I used about 1 to 2 tbsps.

pouring water to make green chutney

4. Add more as needed.

pour water again as needed to make green chutney

5. Blend until smooth. Check salt & tang. Add more if needed.

smooth green chutney

Serve green chutney with Indian snacks, chaats & sandwiches. Store it in a glass bottle and use up with in 2 days.

Green chutney served with chaats & sandwiches

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

Pro 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.

Related Recipes

Recipe Card

green chutney

Green Chutney Recipe

Green chutney is a blend made of green chilies, cumin, coriander and mint leaves. It is served with Indian snacks, sandwiches and chaats. It enhances the taste of the foods and also helps in digestion.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time1 minute
Total Time20 minutes
Servings4
AuthorSwasthi

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 chana dal (fried 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)

Nutrition Facts
Green Chutney Recipe
Amount Per Serving
Calories 376 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 404mg18%
Potassium 5413mg155%
Carbohydrates 70g23%
Fiber 16g67%
Sugar 10g11%
Protein 28g56%
Vitamin A 7400IU148%
Vitamin C 681.5mg826%
Calcium 1512mg151%
Iron 51.6mg287%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Green Chutney Recipe for Sandwich, Chaat & Snacks

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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You have all great recipes. I’m studying nutrition. so, i used to practice to make diet plans based on your recipes. It was really thankful if you include the amount with the gram unit and also it will be a better experience for us. Thank you 🙂

5 stars
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.

5 stars
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.

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.

5 stars
Thank you for this information, Swasthi. I made your chutney last night and it is delicious!

5 stars
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.

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!!

5 stars
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.

5 stars
Turned out to be really great !!!

5 stars
Just superb…

Hi Swasthi,

May I know if we have to soak the gram before frying it?
Thank u.
Sue

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)

Going to try looks good and not so many ingredients.

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

Swasthi, thanks very much

5 stars
Excellent recipes Swasthi! Thank you very much for sharing these with us.

5 stars
Easy to prepare and store…all your recipes are great….tnx Swasthi?

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)

5 stars
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?

5 stars
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.

5 stars
i like receipe of veg roll

5 stars
Amazing chutney
Share the recipe for vegetable
Cutlets