1cupcilantro leavespacked substitute with more mint
3tablespoon yogurt
2tablespooncoconutfresh or desiccated
2tablespoonlemon juice(helps retaining green color)
2fat cloves ofgarlic
½tablespoongreen chili pasteor whole chilli to taste
½tablespoonsugaror less
1teaspoonroasted cumin seedsor cumin powder
1teaspoonsalt ot to taste
Other
1⅓cupyogurtwhipped, 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.
Video
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.
Variations
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.
Storage:
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.