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Green chutney served in blue bowl.
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5 from 1 vote

Green Chutney Recipe with variations

This is a basic green chutney recipe, in the notes section you can see all variations for making a sandwich, dosa or soma chutney.
Course Condiment, dip, Sauce
Cuisine Indian, Pakistani
Keyword Green Chutney Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 25 serving, Makes: 2 cups
Calories 36kcal

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
  • 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

Variations
  • 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.
Storage:
  • 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.

Nutrition

Calories: 36kcal