Green chutney has to be by far the most popular Indian condiment out there. There are so many different ways to make this chutney, but my dad’s recipe is hands down my favorite. It’s spicy, sweet and tangy.
Green chutney, also known as Hari chutney, is the perfect accompaniment for nearly every Indian meal. It’s great as a dip for kabobs or as a spread on a sandwich (use my 3-ingredient paleo naan for your sandwich bread!). It’s also great with anything that’s fried – like these beef croquettes. I love this spicy mint and cilantro chutney with everything… even on top of my eggs in the morning. It’s so good.
My dad uses a special ingredient in his chutney: pomegranate seeds. You only need a small handful of these sweet and tangy seeds but they add so much flavor.
This mint cilantro chutney is so versatile – you can even use it as a marinade for meat. It’s also really easy to make – just blend all of the ingredients together and serve. I hope you’ll make this chutney and eat it on top of everything. It’s spicy and sweet and absolutely delicious.
If you’re a fan of Indian food, then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes (including tamarind chutney, samosas, pakoras, paleo dosa, paneer and more!) 🙂
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Green Chutney
Print Recipe
Pin RecipeIngredients
- 1 small white onion, roughly chopped
- 1 cup packed mint
- 1 ½ cups packed cilantro
- 1 serrano pepper
- Juice of 1 lemon
- ½ teaspoon fine sea salt
- ½ teaspoon sugar (or jaggery or coconut sugar)
- small handful of fresh pomegranate seeds, optional but delightful
Instructions
- Blend all of the ingredients together and serve.
- Store in an air-tight container in the fridge for up to one week or freeze for longer storage.
Notes
- You can also freeze cubes of this chutney and thaw as needed.
Just for fun, here is a picture I took back in 2013:
Green Chutney
Jenn says
June 26, 2014 at 2:18 pmI love this chutney so much I could just eat it off a spoon! How long can I keep this refrigerated?
My Heart Beets says
July 9, 2014 at 8:44 amJenn, that’s awesome!! I usually keep it for a week or put it in the freezer and thaw as needed. Hope that helps!
Samiksha Patel says
March 25, 2019 at 1:36 pmDo you include the stems from the cilantro? Thanks!!!
My Heart Beets says
March 28, 2019 at 10:14 pmYou definitely can! I try to use mostly cilantro leaves but I add the stems sometimes too 🙂 As long as you have a powerful blender it should be fine.