Green Chutney is one of the most common chutneys made in Indian homes. It’s simple, fresh and full of flavor. This chutney is made using coriander and mint leaves with spices and lemon juice. It is also called hari chutney and is used in a lot of Indian street food recipes. Green Chutney is a must for all chaats, this green chutney can be made in advance and refrigerated upto a week and can be used for making sandwiches, chaats and as a sidedish for samosas,kebabs and tikkis.
This chutney is very handy and can be made in advance. I make and store it in the fridge so I can use whenever needed. It comes in use for chaats, sandwiches or even as a dip for kebabs and samosas. The green color and the strong flavor makes this chutney very special.
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About Green Chutney
Green Chutney is a must-have chutney in Indian chaats and snacks. From bhel puri, dahi puri to sandwich, you will find this green chutney as the base in many recipes. It gives a spicy, tangy and fresh taste to anything you add it in.
The main ingredients are coriander leaves and mint leaves. It needs no cooking and comes together in just 10 minutes. Just gather all the ingredients, clean and grind it smooth. That’s all. It is beginner-friendly and once you try, you’ll always want to keep a small jar in your fridge.
You can also add a little chat masala or sometimes garam masala to make it more tasty. You can even customise the spice level by reducing the chillies. The lemon juice not just adds tang but also helps keep the green color bright for longer. Once you try homemade, you will not go back to store bought chutney again.
This is one chutney I always have in my fridge. On busy mornings, I just toast bread and spread this chutney with butter to make sandwich. This chutney goes perfect as a dip samosas or cutlets.
Green Chutney is a must for all chats, this green chutney can be made in advance and refrigerated up to a week and can be used for making sandwiches, chaats and as a side dish for samosas, kebabs and tikkis.
Green Chutney Ingredients
- Coriander leaves – I have used fresh coriander along with stem. It gives strong smell and makes the chutney look green and fresh. Always wash it well to remove all sand or dirt.
- Mint leaves – Adds freshness and flavor. And too much mint can make chutney bitter, so add carefully. It also helps for digestion.
- Green chillies – I have used medium spicy ones. This gives heat to the chutney. You can add more or less depending on how spicy you like.
- Ginger – Just a small piece is enough. It adds little freshness and balances the spice. If you don’t like strong ginger taste, you can skip also.
- Lemon juice – I have used one full lemon. It gives slight sour taste and also helps to keep chutney green without turning black.
- Cumin seeds – I added some jeera for nice smell and slight earthy taste. It also helps with digestion.
- Chaat masala – Just added a small pinch to give street style taste. It brings all the taste together. If not there, little garam masala also can be used.
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How to make Green Chutney Step by Step
1.Clean mint leaves and coriander leaves. Rinse it well to remove dirt. To a mixer add mint leaves, coriander leaves, chat masala powder, garam masala powder, green chili, ginger, jeera and required salt.
2.Add lemon juice.Sprinkle little water and grind to a fine paste.Don’t make the chutney too watery.
Green chutney ready!
Expert Tips
- Cleaning herbs – Always wash mint and coriander leaves 2 or 3 times. Sometimes small sand will be stuck inside, that can spoil chutney or make it taste odd.
- Water adding – Don’t pour too much water while grinding. I always sprinkle little by little and grind. Chutney should be smooth but not watery.
- Taste check – After grinding, taste the chutney once. Sometimes lemon will be too sour or mint taste will be more. Adjust things as needed before serving.
- Cold water use – If you want chutney to look bright green, add cold or ice water while grinding. It will keep colour fresh and nice.
- Serve fresh – Best taste comes when chutney is fresh. So if making for guests or snack time, try to make 1–2 hours before only.
- Garlic optional – I didn’t add garlic in this one. But if you want more punchy taste, you can add one small garlic while grinding.
Serving and Storage
Serve this chutney with samosas, aloo tikki, kebabs or any kind of chaat. It can also be used as a sandwich spread or in frankies and rolls. You can mix little curd to this chutney and make a green chutney dip too.
Store the chutney in a clean airtight jar in the fridge. It stays good for 5 to 6 days. For long use, store it in freezer. Freeze in small portions so you can take only what you need. Always use a dry spoon to take chutney. Don’t leave it open or it will spoil fast.
FAQS
1.Can I skip mint and use only coriander?
Yes you can. The chutney will still taste good but the flavor will be slightly different.
2.Can I use mixer instead of blender?
Yes, you can use any mixer. Just don’t add too much water. Scrape the sides and grind smooth.
3.Why my chutney turns black after sometime?
If you add too much water or don’t use lemon juice, the chutney may turn dark. Store properly in fridge to keep color fresh.
4.Can I use this chutney for chats?
Yes. This is the same chutney used in bhel puri, sev puri and many other street food.
5.Can I add garlic?
You can add one garlic clove if you like the flavor. I usually don’t add for this chutney.
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📖 Recipe Card
Green Chutney Recipe
Ingredients
- 1 cup coriander leaves
- ½ cup mint leaves
- 2 nos green chilli
- 1 no lemon
- ½ inch ginger
- 1 teaspoon cumin seeds
- ½ teaspoon chat masala powder
- salt to taste
- water as needed
Instructions
- Clean mint leaves and coriander leaves. Rinse it well to remove dirt. In a mixer add mint leaves, coriander leaves, chat masala powder, garam masala powder, green chilli, ginger, jeera and required salt.
- Add lemon juice. Sprinkle little water and grind to a fine paste. Don't make the chutney too watery.
- Serve Green Chutney with kebabs, chaats and sandwiches.
Video
Notes
- Cleaning herbs – Always wash mint and coriander leaves 2 or 3 times. Sometimes small sand will be stuck inside, that can spoil chutney or make it taste odd.
- Water adding – Don’t pour too much water while grinding. I always sprinkle little by little and grind. Chutney should be smooth but not watery.
- Taste check – After grinding, taste the chutney once. Sometimes lemon will be too sour or mint taste will be more. Adjust things as needed before serving.
- Cold water use – If you want chutney to look bright green, add cold or ice water while grinding. It will keep colour fresh and nice.
- Serve fresh – Best taste comes when chutney is fresh. So if making for guests or snack time, try to make 1–2 hours before only.
- Garlic optional – I didn’t add garlic in this one. But if you want more punchy taste, you can add one small garlic while grinding.
Disha Bhatt
You can also add skin of cucumber to add a taste
Sindhu
May i know where you bought small bucket used for presentation
Sharmilee J
I bought it in art and craft shop