Recipe of green chutney was requested by few readers so sharing it. I have already shared this recipe on many snacks recipes to accompany them. Now since I am mentioning this most often in other recipes, thought of making this separate post. I usually make this green chutney when I plan to make chaat, wraps / kathi rolls, sandwiches, Indian style burgers & snacks. I store it in a glass jar, refrigerate and use up in the next 2 days. But I have seen a few of my friends freezing it in the Ice tray for about a month and using whenever needed. However nothing beats the aroma of the freshly ground chutney. If you are a newbie then read on to know more.

What is Green Chutney?

Green chutney is a flavorful condiment made with fresh mint, coriander/ cilantro, garlic, ginger and cumin. It is one of the most basic chutney that is eaten with all kinds of Indian snacks, chaats & sandwiches etc. The unique aroma of the green chutney is absolutely amazing & elevates the taste & flavor of any snack. I made this chutney sometime ago when I made the bombay veg sandwich for a weekend snack and the kathi rolls for dinner. More Chutney recipes,Pudina chutneyPeanut chutneyCoconut chutney

How to Make Green Chutney (Stepwise Photos)

  1. Add mint leaves to a blender jar.
  2. Add coriander leaves, fried gram, cumin, salt, lemon juice,garlic, ginger & green chilies. If you do not have fried gram, add roasted peanuts or just skip.
  3. Pour little water and begin to blend. I used about 1 to 2 tbsps.
  4. Add more as needed.
  5. Blend until smooth. Check salt & tang. Add more if needed. Serve green chutney with Indian snacks, chaats & sandwiches. Store it in a glass bottle and use up with in 2 days.

Serving suggestions

I also use the same hari chutney to make chaat snacks like Bhel puri, Dahi vada, aloo chaat , Vada pav & Papdi chaat . You can also serve it withSamosaAloo tikkiVeg cutletBread rolls

Pro Tips

To make the best green chutney full of flavors, make sure you use fresh mint or pudina & daniya or coriander leaves.Addition of 1 tbsps roasted peanuts or fried gram makes the chutney thick and binds it together. Also water doesn’t separate from the green chutneyYou can skip garlic if you don’t like the pungent flavor of raw garlic.The ratio of mint : cilantro can be changed. I have mentioned the quantities that work good for me.

The color of the chutney may vary each time you make as the greens begin to oxidize quickly. This doesn’t alter the taste though. You can find the color of the hari chutney is different in each photo as they were shot at different times. So just ignore the color. Related Recipes

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