Make this sweet and refreshing green chutney in less than 15 minutes. The flavor is just on the spot, and the secret to freshness is revealed! You just need a bowl and a blender, that's it. The method is organized to keep blending smooth. Check yourself!
Green chutney is an Indian condiment made with either mint and cilantro or both. Coconut, yogurt, and nuts are often added to thicken the chutney.
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The green chutney is also known as mint chutney if cilantro is replaced with mint. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro.
There are hundreds of variations of this chutney and every Indian /Pakistani home has its favorite version of this recipe.
In this post, I'm trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into dosa, idli, sandwich, and curry chutney.
Why does this recipe work?
Taste: Roasted cumin and hot green chutney pair perfectly with cooling yogurt in this mint and cilantro chutney.
Versatile: If you skip yogurt, you still have thick chutney that is just perfect for chaat and burger.
Color: The acidity in lemon keeps the chutney bright and vivid.
Technique: Start with a liquid base, and keep adding leaves slowly until they turn into liquid. This technique keeps the blender rolling without the need to add water.
Personally, this chutney pairs beautifully with a wide array of desi dishes, like chicken tikka, keema samosas, chicken samosas, egg rolls, and bohra fried chicken. You absolutely gotta try these recipes for the best experience!
What goes into the recipe?
So the easy peasy cilantro and mint chutney begins with the blending of all the humble ingredients. You can use either a chopper or jug blender for this. I add a little yogurt at the bottom of the blender to keep the ingredients moving.
- Mint: Fresh mint leaves bring a vibrant, cooling aroma and taste to your chutney. Look for bright green leaves with a peppery scent, organic would be best. Make sure that the leaves are not wilted.
- Cilantro: Cilantro, also known as coriander leaves, adds a slightly citrusy and earthy note to the chutney. I use both the leaves and tender stems for the best flavor.
- Yogurt: Plain yogurt provides a cool, creamy base for the chutney's punchy flavors. Choose unflavored yogurt for the best results. If using Greek yogurt, use slightly less and consider adding water to adjust thickness if needed.
- Desiccated coconut: Fresh or desiccated coconut adds a delightful sweetness and a subtle crunch to the chutney. It also thickens the mixture slightly.
- Cumin: Toast them gently in a dry pan for a deeper flavor.
- Garlic: I have used fresh garlic for the best flavor. You can use paste too.
- Chili: Green chilies add a kick of heat to the chutney. Adjust the amount based on your spice preference. You can also use chili flakes if fresh chilies are unavailable.
How to make this?
Follow this step-by-step guide to make this quick chutney.
- Wash cilantro and mint leaves in a large bowl of water, and pick the leaves from the top.
- This will allow the dust to sink into the bottom. Repeat the process 2-3 times by changing the water until water is clean. Put the washed leaves in the strainer to drain excess water.
- To begin, add a small amount of yogurt to the blender along with garlic, chili, cumin, lemon juice, sugar, coconut, and salt. Blend until smooth. This can thin out the yogurt, making it easier to blend the leaves without adding water.
- Then, add the mint gradually and blitz the blender until mint is incorporated.
- Next, add the fresh cilantro leaves gradually and blend for a few minutes until smooth.
- Adding leaves gradually will keep moving everything smoothly. You will get a smooth and vibrant green thick concoction.
This concoction can be frozen at this stage. You can add yogurt later after defrosting. This concoction can be adjusted to make yogurt less chutney for bun kabab, vada pao, and chaat.
- Mix this green concoction in yogurt (low-fat or full-fat yogurt both work fine.)
- Whisk the mixture well until homogenized. (Avoid blending all yogurt in the blender as it will liquidize the yogurt making the chutney runny.)
- Your delicious homemade green chutney is ready!
- Store it in an air-tight container and refrigerate for 7 days. Or freeze it for 1 to 2 months.
Expert Tips
Homemade green chutneys are the best, as you control the quality of ingredients and tailor them to your taste.
Another good thing is that you can freeze the thick green chutney paste. Then, whenever you need it, simply mix a portion into yogurt, and you've got a fresh batch of chutney for your meals.
Variations
Since it is a go-to sauce with most Indian / Pakistani snacks, there are many versions of this chutney.
- For thick chutney: you may add 1-2 tablespoons of a roasted gram (like bhunna channa, or a handful sev or ghatiya) or roasted nuts of your choice. Cashews, almonds, and peanuts are common choices for nuts.
- For spicy chutney: Add more green chilies, red chili flakes, chat masala, gram masala, or ginger for a spicy kick.
- For tarty chutney: Add lemon juice, tamarind pulp for a sour chutney for chaat and dips.
- Skip Cilantro: If you are destined to hate cilantro (tastes like soap to you) then substitute cilantro with more mint.
- Skip yogurt: You can skip yogurt and add some mayonnaise for a thick sauce that is perfect for sandwiches. You can also add a tomato instead of yogurt but use the chutney within two days.
HOW TO USE IT?
If you have a taste for herbs then, you love this chutney on anything. Here are a few suggestions.
- You can use it as a spread in the chutney sandwich.
- Green Chutney made an amazing dip for idli, samosa, or dosa.
- Drizzle it over pani puri or chaat.
- Make hariyali chicken curry or hariyali chicken tikka.
FAQS
Green chutney loses its bright green color and gets dull and dark. However, by adding lemon juice you can slow down the discoloration of green pigment. The acid in lemon retains the bright green color keeping the chutneys visually appealing for a long.
Green chutney will keep its freshness for up to a week in the refrigerator. You can freeze it in portions. Ice cube trays are perfect, allowing you to defrost just the amount you need. Frozen chutney stays good for 2 months or more. However, fresh is best.
The main reason for bitterness is likely bitter mint or using too many stems. Avoid mint stems and only use the leaves. Cilantro stems aren't as overpowering, so you can add the soft stems on the top.
Want more sauces in your life, check these!
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📖 Recipe
Green Chutney
Equipment
- Blender or chopper
Ingredients
- 1 cup mint leaves, packed
- 1 cup cilantro leaves, packed substitute with more mint
- 3 tablespoon yogurt
- 2 tablespoon coconut, fresh or desiccated
- 2 tablespoon lemon juice, (helps retaining green color)
- 2 fat cloves of garlic
- ½ tablespoon green chili paste, or whole chilli to taste
- ½ tablespoon sugar, or less
- 1 teaspoon roasted cumin seeds, or cumin powder
- 1 teaspoon salt , ot to taste
Other
- 1⅓ cup yogurt, whipped, optional
Instructions
- Wash cilantro and mint leaves thoroughly in a large bowl of water. Drain excess water and set aside.
- Add yogurt, garlic, chili, cumin, lemon juice, sugar, coconut, and salt. Blend until smooth.
- Add cilantro and mint leaves gradually at intervals so the content keeps rolling without overcrowding. Keep blending until the concoction is smooth.
- In a bowl whisk this green chutney concoction with remaining yogurt.
- Do a taste test and adjust if/as needed. Chutney is ready.
Notes
- Mint: Fresh and organic would be best. Make sure that the leaves are not wilted. Avoid stems.
- Cilantro: Cilantro is also known as coriander leaves. Use both the leaves and tender stems for the best flavor.
- Yogurt: Choose unflavored yogurt for the best results. If using Greek yogurt, use slightly less and consider adding water to adjust thickness if needed.
- Desiccated coconut: Optional, it also thickens the mixture.
- Cumin: Toast them gently in a pan to roast.
- Garlic: You can use garlic paste too.
- Green Chili: Adjust the amount based on your spice preference.
- For Sandwich Chutney: Skip or reduce yogurt if making chutney for a sandwich for a more concentrated flavor.
- Add 1-2 tablespoons roasted peanuts or add 1 tablespoon roasted gram (bhunna channa) for thick chutney for the sandwich.
- For Samosa Chutney: The addition of tamarind pulp or a few tablespoons of imli chutney makes chutney very yummy, skip the yogurt.
- Spicy Chutney: Add more green chilies or chat masala for a spicy chutney for chaat, samosa, bata vada, or bhel puri dip.
- For Sauce: Add mayonnaise instead of yogurt and make a delicious sauce for sandwiches or to drizzle over chicken.
- Dairy-free: Add a tomato instead of yogurt to make a dairy-free chutney.
- More: Black salt, chat masala, jaggery, sugar syrup, and raw mango can be added to this chutney.
- Use a clean spoon for serving.
- Store in the fridge and the chutney stays good for a week or more.
- Freeze the excess chutney.
- Discard if mold appears, chutney smells bad, or turns sour.
Chef Mimi says
Oh my goodness I bet this is good! I’ve made many chutneys, but not one like this! I think I’ve had something similar at an Indian restaurant served with lentil chips and it was delicious.
Mariam Sodawater says
Hi Chef, it is very refreshing, and you can pair it with any snack that might pair well with sour cream. Do try!