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    Home » Recipes » Condiments

    Green Chutney ~ 3 Easy Recipes

    Published: Aug 23, 2019 · Modified: Nov 18, 2021 by Alonna

    With big, bold, bright flavors, these 3 green chutneys each add freshness and zing to anything you are serving. Drizzle, dip, salsa, and drip to your heart's content.
    Jump to Recipe Print Recipe
    Green Chutney - 3 Easy Recipes All bright green and stored in a pretty lidded jar.
    With big, bold, bright flavors, these 3 green chutneys each add freshness and zing to anything you are serving. Drizzle, dip, salsa, and drip to your heart's content.

    Drizzle, Drip, & Dip

    Chutney in India ranges from a fine powder for flavoring idlis, a dip for fried snacks, a drizzle for chaat and Indian-ish pizza, and a “salsa” for mixing with rice and whatever else you are eating. Essential to almost every Indian meal is a chutney or pickle or both, and coriander chutney is the master chutney. Green chutney brightens up samosas, pakoras, naan, kebabs, chaats, dosas, idlis, a sandwich, and anything else your little heart desires. Adding a couple of tablespoons of mint adds another element of freshness. Coconut, mustard seeds, and curry leaves swings this chutney to southern India.

    Green Chutneys

    I present to you three green chutneys: a basic daily accompaniment to any meal. A mint and coriander chutney, and a coconut laced south Indian version. I encourage you to play and develop your personal favorite. Other ingredients to consider mixing in: black salt, chaat masala, a pinch of ground cloves, peanuts, and more.

    Given how quickly these chutneys come together, I hope you will take the time to make to treat yourself and make a chutney rather than purchase the bottled variety. It is so much better, and you won’t regret it.

    Happy Cooking!

    ~ Alonna

    See the Notes below before you cook.

    • Stored in a pretty tulip-shaped weck jar with a wooden lid and a side bowl of whole dates.
      Tangy Tamarind Date Chutney
    • Served in a pretty gold-rimmed bowl with a wooden spoon.
      Instant Mango Pickle (Miskut)
    • Homemade Sichuan Chili oil Small bowl of Sichuan chili oil gilded with whole star anise, bay leaves and cinnamon sticks.
      Homemade Sichuan Chili Oil
    • Lemon Pickle Recipe (Nimbu ka Achar) A small serving dish of a mixed lemon and lime pickle with Indian spices
      Lemon Pickle Recipe (Nimbu ka Achar)

    Recipe Card 📖

    Green Chutney - 3 Easy Recipes All bright green and stored in a pretty lidded jar.

    Green Chutney ~ 3 Easy Recipes

    With big, bold, bright flavors, these 3 green chutneys each add freshness and zing to anything you are serving. Drizzle, dip, salsa, and drip to your heart's content.
    Print Pin Comment
    Course: Kitchen essential, Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    0 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 4kcal
    Author: Alonna

    Ingrediants

    Everyday Green Chutney

    • 2 cups cilantro leaves & tender stems ~ Firmly packed
    • 1 small tomato ~ Or 1/4 cup of tomato purée or sauce; about
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon sea or table salt ~ To taste; substitutions
    • 1 small green Indian chili ~ About 1/2 teaspoon; substitutions
    • 1 teaspoon ginger ~ Grated, puréed or finely minced
    • 1/2 teaspoon sugar ~ More to taste
    • 1 tablespoon lime juice ~ To taste

    Mint and cilantro chutney

    • 2 cups cilantro leaves & tender stems ~ Firmly packed
    • 2 cups fresh mint leaves ~ Firmly packed
    • 1 teaspoon ginger ~ Grated, puréed or finely minced
    • 1 tablespoon lemon juice ~ More to your taste; lime works as well
    • 1 small green Indian chili ~ About 1/2 teaspoon; substitutions
    • 1 teaspoon sugar
    • 1/4 teaspoon sea or table salt ~ To your taste; substitutions
    • 2 tablespoons water ~ Use as little as possible

    South Indian Cilantro, Coconut, and Curry Leaf Chutney

    Chutney

    • 1 3/4 cup coconut ~ Fresh, frozen or for dried, see Notes below
    • 2 small green Indian chilies ~ About 1 teaspoon; substitutions
    • 2 teaspoons fresh ginger ~ Grated, puréed or finely minced
    • 6 curry leaves ~ Chopped; Buy
    • 1/8 teaspoon sea or table salt ~ Or to taste; substitutions
    • 1/4 cup water ~ More as needed

    Tempering

    • 1 tablespoon neutral oil
    • 1 teaspoon brown or black mustard seeds ~ Yellow mustard seeds if a fine substitution
    • 4 whole curry leaves ~ Buy and about
    • 1 whole Kashmiri chil, optional ~ More to taste, substitutions
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    Instructions

    Everyday Green Chutney

    • Place all the chutney ingredients in a blender and process until smooth. Add a minimum of water, as needed, to allow the ingredients to blend. I find I usually need 2 tablespoons of water.
    • Taste for salt, chili, and acid. This chutney will keep well in the refrigerator for about a week.

    Mint and cilantro chutney

    • Gather your ingredients.
      Green Chutney - 3 Easy Recipes All the ingredients gathered and ready for blending.
    • Wash and dry the herbs and coarsely chop.
    • Add all the ingredients to a blender with a tablespoon of water. Add as little water as possible, but more as needed for processing.
    • Blend to a smooth paste and taste for enough heat, lemon juice, and salt. You may also want to add some plain yogurt to round out the flavors a bit. Serve with anything. 
      Green Chutney - 3 Easy Recipes All bright green and stored in a pretty lidded jar.
    • This recipe yields about a cup of chutney and it will keep well in the refrigerator for 3 to 4 days. I find it freezes well, so feel free to save some of it for later.

    South Indian Cilantro, Coconut, and Curry Leaf Chutney

      Chutney

      • Place all the ingredients for the chutney into a blender and process into a coarse paste. Add only enough water as needed for processing. Depending on how wet your coconut is, this may take anywhere from 3 to 6 tablespoons of water.

      Tempering

      • Heat oil is a small pan over medium-high heat. When the oil is hot, add the mustard seeds and sauté until they start to pop. About 1 to 2 minutes.
      • Add the curry leaves and whole chili, if using. Stir for 1 minute until oil is fragrant.
      • Stir the tempering ingredients into the chutney and taste for salt and heat. Add a little ground Kashmiri chili or cayenne if needed. Serve with dosa, idli and anything else.
      • The yield for this chutney is about 1 1/2 cups and it will stay fresh for 2 to 3 days in the refrigerator.
        Green Chutney - 3 Easy Recipes All bright green and stored in a pretty lidded jar.

      Notes

      • Use as little water as possible so that your final consistency won’t be watery
      • As usual, if you want a little more spice, add Kashmiri ground chili or more green chilies.
      • If your chutney is bitter, add more mint. You may also want to add some yogurt to round out the flavors a bit.
      • I have found that my Ninja blender does not do well with small amounts, so I used a personal blender, such as a Bullet, which works well.
      • To substitute dried coconut for fresh or frozen coconut, the rule of thumb is that 1 tablespoon dried coconut will equal 1.5 tablespoons of fresh. For the cilantro coconut chutney use 10.5 tablespoons of dried coconut. To rehydrate, pour warm water to cover the dried coconut generously and rub the coconut with your fingers for half a minute or so to hurry the absorption along. Cover the bowl and let sit for an hour. Drain and place on paper towels; squeeze out excess moisture and use as you wish. 
      • If you don't black lentils (urad dal), you can skip these ingredients, or replace them with a tablespoon or two of coarsely chopped peanuts. The toasted dals add texture and a little flavor to the chutney.
      • Substitution for tamarind paste: An equal amount of pomegranate molasses OR an equal amount of lemon or lime juice + a bit of sugar
      • You can freeze any of these green chutneys if you have more than you can consume within a week.

      Nutrition

      Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 146mg | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg

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      Alonna Smith owner of My Indian Stove dot com
      Alonna Smith, Publisher (and chef!)

      As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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