What's cooking today? Some sweet and spicy Indian green chutney that is easy, quick, healthy, and nutritious. 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. Let's find out how to make chutney.
There are literally hundreds of variations of this chutney and every Indian /Pakistani home has there own favorite version of this recipe. I
n 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. Check Cook with Manali's Cilantro Chutney here.
Ingredients
Green Chutney is made with a number of variations but the basic ingredients are the same that is Mint or/and coriander, cumin, garlic, green chili, salt, little sugar, lemon, or tamarind pulp. You simply blend all ingredients into a smooth puree or paste and you are all set.
How to make it?
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 so helps to blend. You may add water instead.
Never add the yogurt with blending as that will thin out the yogurt and the chutney will lose a beautifully thick consistency.
Blend into a very smooth paste, this might take a few minutes, and scrap the jug at intervals. Then mix in yogurt (low-fat or full-fat yogurt both work fine.) Use greek yogurt for a thick and high-protein chutney.
Do a taste test and adjust any ingredient if needed. Store in the fridge and consume within a week or freeze. Check out the tips and variations section above or the notes section in the recipe card for ideas.
Variations
Since it is a go-to sauce with most Indian / Pakistani snacks, there are many versions of this chutney with little variation in different regions of South Asia.
- For thick chutney: you may add 1-2 tablespoons of a roasted gram or roasted nuts of your choice. Cashews 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 in the chutney.
- For tarty chutney: Add lemon juice, tamarind pulp, or raw ginger for a sour chutney for chaat and dips.
- Skip Cilantro: If you are destined to hate cilantro 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.
Tips to thicken green chutney?
You can add any one or more of the below ingredients to thicken chutney. Just add it along with the herb and grind until smooth.
- Roasted Peanuts
- Roasted gram (bhunna channa, or a handful sev or a handful ghatiya)
- Coconut
You can also add greek yogurt or mayonnaise to make a thick chutney. Don't add these two in grinding, Just mix it in the bowl with a spoon as grinding can thin out the yogurt and homemade mayonnaise.
How to use it?
If you have taste for herbs then, you love this Pakistani 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 green chutney over pani puri or chaat.
- Make hariyali chicken curry or hariyali chicken tikka.
FAQ
If you keep green chutney for some hours in the fridge, its bright green color gets dull and dark. However, by adding lemon juice you can slow down the discoloration of green pigment in mint and coriander. The acid in lemon retains the bright green color keeping the chutneys visually appealing for a long.
Want more sauces in your life, check these!
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📖 Recipe
Green Chutney
Equipment
- Blender or chopper
Ingredients
- 1 cup coriander/cilantro leaves, packed or 1 cup more mint
- 1 cup mint leaves, packed
- 2 tablespoon desiccated coconut, optional
- 2 fat cloves of garlic
- ½ tablespoon green chili paste, or whole chilli to taste
- 3 tablespoon yogurt, or water for blending
- 2 tablespoon lemon juice, (helps retaining green color)
- 2 tablespoons tamarind pulp, optional
- 1 tablespoon sugar, or less
- 1 teaspoon roasted cumin seeds, or cumin powder
- 1 teaspoon salt , ot to taste
- 1½ cup yogurt, whipped, optional
Instructions
- Add all ingredients except yogurt in a blender and blend it into a smooth paste, add little water if required to blend. The blending might take a few minutes, scrape the sides at the interval.
- In a bowl mix yogurt and blended paste until homogenized into a smooth consistency.
- Do a taste test and adjust if/as needed. Chutney is ready.
Notes
- For Sandwich Chutney: Skip the yogurt if making chutney for a sandwich, yogurt can make it soggy.
- Add 1-2 tablespoon roasted peanuts or add 1 tablespoon roasted gram (bhunna channa) for thick chutney for 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, bats 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: Other common variations: ginger, black salt, chat masala, jaggery, sugar syrup, and raw mango.
- Use a clean spoon for serving.
- Store in the fridge and chutney stays good for a week or more.
- Freeze the excess chutney.
- Discard if mold appears, chutney smells bad or turns really sour.
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