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.
Servings 25 serving, Makes: 2 cups
- 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
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.
- 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.