Indian green chutney, a popular and versatile Indian condiment, is so easy to make! Toss a few ingredients into a blender – that’s it! You’ve got the perfect accompaniment to any Indian meal.
What is Green Chutney?
Green chutney, also known as Hari chutney, is a versatile green sauce made with fresh cilantro leaves and mint leaves. It’s often served alongside Indian snacks, like samosas, chaat, or sandwiches. Here are a few ways to use this chutney:
- As a marinade
- Serve it as a dip along with some kabobs or cutlets
- Use it as an herby spread on a sandwich
I love this spicy and bright chutney with everything. It’s the perfect combination of spicy, sweet, and tangy.
Ingredients:
The main ingredients in green chutney are:
- Cilantro
- Mint
- Onion
- Green Chilli
- Lemon juice
- Sugar
There are many ways to make cilantro mint chutney, with every Indian family making their version slightly differently.
My family recipe calls for a secret ingredient: pomegranate seeds. No worries if you can’t find them – you can always substitute the seeds with a teaspoon of sugar.
How to Store Green Chutney:
Keep it in an airtight container in the fridge for a few days, or store it in the freezer for months. You can use a silicone tray to freeze the chutney.
What to Serve with Green Chutney:
Make this chutney and eat it on top of everything. It’s spicy and sweet and absolutely delicious! Here are some recipes that go well with green chutney:
Ingredients
- 1 small white onion (4 ounces) roughly chopped
- 1 cup packed mint leaves
- 1 ½ cups packed cilantro
- 1 Indian green chili or serrano pepper to taste
- Juice of 1 lemon 2 tablespoons lemon juice
- ½ teaspoon fine sea salt
- ½ teaspoon sugar or jaggery or coconut sugar, to taste
- Small handful of fresh pomegranate seeds optional but delightful
Instructions
- Blend all of the ingredients together until well combined. You can add water (3 to 4 tablespoons) as needed. If you prefer a thinner consistency, feel free to add more water.
- Taste the chutney and add more sugar if desired.
- Store in an air-tight container in the fridge for up to one week or freeze for longer storage.
Notes
- Depending on the blender or food processor you use, you may need to add 3 to 4 tablespoons of water.
- If you skip the pomegranate seeds, you can add a bit more sugar.
- Freeze cubes of this chutney and thaw as needed.
Nutrition
Just for fun, here is a picture I took back in 2013:
Sneha says
which blender do you use for making this fine paste ?
Ashley - My Heart Beets says
Hi Sneha, I have a vitamix, but would think other blenders would work too.
Chance says
This chutney is SO GOOD. I don’t like to measure herbs and I don’t like having any left over either, so I use one bunch of mint with one bunch of cilantro. It seems to come out about the same ratio as the recipe, without measuring. I omit the sugar. This keeps well for at least a week in the fridge. I add a small layer of oil to the top to seal off the goodies from the air. We love this with samosas and lazy tikki.
Ashley - My Heart Beets says
Thanks, Chance! Happy to hear that you like the green chutney so much. I appreciate you taking the time to let me know what you think of this recipe (as well as the others – love reading your comments!).
Elizabeth Ann says
What is the quantity that this recipe makes? Thank you for the great straightforward instructions.