Green chutney has to be by far the most popular Indian condiment out there. There are so many different ways to make this cilantro mint chutney, but my dad’s recipe is hands down my favorite. It’s the perfect combination of spicy, sweet and tangy.
Green chutney, also known as Hari chutney, is the perfect accompaniment to nearly every Indian meal. It’s so versatile. Use it as a marinade for meat or eat it as a dip along with kabobs or use it as an herby spread on a sandwich. It’s also great with anything that’s fried – like these cutlets. I love this spicy and bright 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 really easy to make – just blend all of the ingredients together and serve. Keep it in an airtight container in the fridge for a week or keep it in the freezer for months.
Make this chutney and eat it on top of everything. It’s spicy and sweet and absolutely delicious! 🙂
- 1 small white onion (4 ounces) roughly chopped
- 1 cup packed mint leaves
- 1 ½ cups packed cilantro
- 1-2 Indian green chilies or 1 serrano pepper
- Juice of 1 lemon 2 tablespoons lemon juice
- ½ teaspoon fine sea salt
- ½ teaspoon sugar or jaggery or coconut sugar
- Small handful of fresh pomegranate seeds optional but delightful
- 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.
- Depending on the blender or food processor you use, you may need to add 2 to 3 tablespoons of water.
- You can freeze cubes of this chutney and thaw as needed.
Just for fun, here is a picture I took back in 2013: