Green Chutney Recipe, a complete guide (2024)

Make this sweet and refreshinggreenchutneyin less than 15 minutes. The flavor is just on the spot, and the secret to freshness is revealed! You just need a bowl and a blender, that's it. The method is organized to keep blending smooth. Check yourself!

Green chutney is an Indian condiment made with either mint and cilantro or both. Coconut, yogurt, and nuts are often added to thicken the chutney.

The green chutney is also known as mint chutney if cilantro is replaced with mint. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro.

There are hundreds of variations of this chutney and every Indian /Pakistanihome has its favorite version of this recipe.

In this post, I'm trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into dosa, idli, sandwich, and curry chutney.

Personally, this chutney pairs beautifully with a wide array of desi dishes, like chicken tikka, keema samosas, chicken samosas, egg rolls, and bohra fried chicken. You absolutely gotta try these recipes for the best experience!

What goes into the recipe?

So the easy peasy cilantro and mint chutney begins with the blending of all the humble ingredients. You can use either a chopper or jugblenderfor this. I add a little yogurt at the bottom of the blender to keep the ingredients moving.

• Mint:Fresh mint leaves bring a vibrant,cooling aroma and taste to your chutney.Look for bright green leaves with a peppery scent, organic would be best. Make sure that the leaves are not wilted.
• Cilantro:Cilantro,also known as coriander leaves,adds a slightly citrusy and earthy note to the chutney.I use both the leaves and tender stems for the best flavor.
• Yogurt: Plain yogurt provides a cool,creamy base for the chutney's punchy flavors.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: Fresh or desiccated coconut adds a delightful sweetness and a subtle crunch to the chutney.It also thickens the mixture slightly.
• Cumin: Toast them gently in a dry pan for a deeper flavor.
• Garlic: I haveused fresh garlic for the best flavor. You can use paste too.
• Chili: Green chilies add a kick of heat to the chutney.Adjust the amount based on your spice preference.You can also use chili flakes if fresh chilies are unavailable.

How to make this?

Follow this step-by-step guide to make this quick chutney.

• Wash cilantro and mint leaves in a large bowl of water, and pick the leaves from the top.
• This will allow the dust to sink into the bottom. Repeat the process 2-3 times by changing the water until water is clean. Put the washed leaves in the strainer to drain excess water.

1. To begin, add a small amount of yogurt to the blender along with garlic, chili, cumin, lemon juice, sugar, coconut, and salt. Blend until smooth. This can thin out the yogurt, making it easier to blend the leaves without adding water.
2. Then, add the mint gradually and blitz the blender until mint is incorporated.
3. Next, add the fresh cilantro leaves gradually and blend for a few minutes until smooth.
4. Adding leaves gradually will keep moving everything smoothly. You will get a smooth and vibrant green thick concoction.

This concoction can be frozen at this stage. You can add yogurt later after defrosting. This concoction can be adjusted to make yogurt less chutney for bun kabab, vada pao, and chaat.

5. Mix this green concoction in yogurt (low-fat or full-fat yogurt both work fine.)
6. Whisk the mixture well until hom*ogenized. (Avoid blending all yogurt in the blender as it will liquidize the yogurt making the chutney runny.)
7. Your delicious homemade green chutney is ready!
8. Store it in an air-tight container and refrigerate for 7 days. Or freeze it for 1 to 2 months.

Expert Tips

Homemade green chutneys are the best, as you control the quality of ingredients and tailor them to your taste.

Another good thing is that you can freeze the thick green chutney paste. Then, whenever you need it, simply mix a portion into yogurt, and you've got a fresh batch of chutney for your meals.

HOW TO USE IT?

If you have a taste for herbs then, you love this chutney on anything. Here are a few suggestions.

• You can use it as a spread in the chutney sandwich.
• Green Chutney made an amazing dip for idli, samosa, or dosa.
• Drizzle it over pani puri or chaat.
• Makehariyali chicken curryorhariyali chicken tikka.

FAQS

Want more sauces in your life, check these!

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