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Green chutney served in blue bowl.
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5 from 9 votes

Green Chutney

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
Blending time 5 minutes
Total Time 15 minutes
Servings 25 serving, Makes: 2 cups
Calories 14kcal

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.

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.

Nutrition

Serving: 1tablespoon | Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 102mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg