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:
Angelique cooper says
Perfect.
Only thing I didn’t add was the onion. But wow. Thanks for a great recipe!
Ashley - My Heart Beets says
Glad you liked it! 🙂
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.
Vaishali says
Thanks for the recipe, which grinder do you use to make small portions of green chutney?
My Heart Beets says
Vaishali, I use my nutribullet (magic bullet works too)!
Samiksha Patel says
Do you include the stems from the cilantro? Thanks!!!
My Heart Beets says
You 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.
Jenn says
I love this chutney so much I could just eat it off a spoon! How long can I keep this refrigerated?
My Heart Beets says
Jenn, that’s awesome!! I usually keep it for a week or put it in the freezer and thaw as needed. Hope that helps!