Green Chutney

Green Chutney goes well with all kinds of Indian food, sandwiches, burgers, appetizers such as samosas, pakoras, papads, kati rolls, chats, as a side with your dinner, or as a dip for veggies. This is no cook chutney will be ready with in 10 mins.

Store this in an air tight jar/bottle, refrigerate and use up in 3 to 4 days. You can also freeze it in ice trays, just thaw and use when ever you want.

I use only cilantro/coriander to make this chutney. I don’t use mint to this recipe. I use garlic, coconut, lime/lemon juice, salt, cumin seeds to make this Green Chutney. Lemon juice helps keep the chutney green, without changing color. I add water very sparingly, but If you like a more thick creamier chutney, add 1 tbsp of roasted chickpeas/powder to this chutney while grinding.  

step by step photo instructions

1. Wash/clean the cilantro under running water.  It is okay to add cilantro stems when making chutney. Trim the bottom edges. Cut cilantro in half if it is too long. Keep all the ingredients ready.

2. Add all the ingredients to the blender except cilantro.  

3. Blend coconut, jeera, salt, chillies, garlic first. Then add cilantro, lemon juice and water. Don’t use too much water. Just add 2 tbsp of water. Blend it to a smooth paste. You have to stir/mix the ingredients couple of times.  

4. Use right away or store it in fridge or freezer. You can make it in bulk and store. Use Ice trays to freeze for using little servings whenever you want.  

Tips

1. Use water sparingly, as you don’t want the chutney to be watery.  1 or 2 tbsp of water worked perfectly for me.
2. This chutney needs very very little salt.
3. Adjust salt, chillies and lemon juice as you want.
4. If you like a more thick creamier paste, add 1-2 tb sp of roasted chanadal to this chutney while grinding.
5.  add 1/4 cup of yogurt when using in kati rolls. It reduces the spiciness and adds a refreshing touch to the chutney.