With big, bold, bright flavors, these 3 green chutneys each add freshness and zing to anything you are serving. Drizzle, dip, salsa, and drip to your heart's content.
Green Chutney~ 3 Easy Recipes

Drizzle, Drip, & Dip

Chutney in India ranges from a fine powder for flavoring idlis, a dip for fried snacks, a drizzle for chaat and Indian pizza, and a “salsa” for mixing with rice and whatever else you are eating. Essential to almost every Indian meal is a chutney or pickle or both, and coriander chutney is the master chutney. Green chutney brightens up samosas, pakoras, naan, kebabs, chaats, dosas, idlis, a sandwich, and anything else your little heart desires. Adding a couple of tablespoons of mint adds another element of freshness. Coconut, mustard seeds, and curry leaves swings this chutney to southern India.

Green Chutneys

I present to you three green chutneys: a basic daily accompaniment to any meal, mint and coriander chutney, and a coconut laced south Indian version. I encourage you to play and develop your personal favorite. Other ingredients to consider mixing in: black salt, chaat masala, a pinch of ground cloves, peanuts, and more.

A final note: given how quickly these chutneys come together, I hope you will take the time to make to treat yourself and make a chutney rather than purchase the bottled variety. It is so much better, and you won’t regret it.

Happy Cooking!

~ Alonna

See the Notes below before you cook.

Green Chutney~ 3 Easy Recipes

Green Chutney ~ 3 Easy Recipes

With big, bold, bright flavors, these 3 green chutneys each add freshness and zing to anything you are serving. Drizzle, dip, salsa, and drip to your heart's content.
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

Everyday Green Chutney

  • 2 cups cilantro leaves & tender stems ~ Firmly packed
  • 1 small tomato
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea or table salt ~ To taste
  • 1 small green Indian chili ~ About 1/2 teaspoon; substitutions
  • 1 teaspoon ginger ~ Grated, puréed or finely minced
  • 1/2 teaspoon sugar ~ More to taste
  • 1 tablespoon lime juice ~ To taste

Mint and cilantro chutney

  • 2 cups cilantro leaves & tender stems ~ Firmly packed
  • 1 cup fresh mint leaves ~ Firmly packed
  • 1 teaspoon ginger ~ Grated, puréed or finely minced
  • 1 tablespoon lemon juice ~ More to your taste
  • 1 small green Indian chili ~ About 1/2 teaspoon; substitutions
  • 1 teaspoon sugar
  • 1/4 teaspoon sea or table salt ~ To your taste
  • 2 tablespoons water ~ Use as little as possible

South Indian Cilantro, Coconut, and Curry Leaf Chutney

  • 1 cup coconut ~ Fresh, frozen or for dried, see Notes below
  • 2 tablespoons chana dal (Bengal gram) See Notes below
  • 1 small green Indian chili ~ About 1/2 teaspoon; substitutions
  • 1 teaspoon ginger ~ Grated, puréed or finely minced
  • 1/2 cup cilantro leaves & tender stems ~ Loosely packed
  • 1 tablespoon tamarind paste ~ See Notes below for substitutions
  • 1/8 teaspoon sea or table salt ~ Or to taste
  • 1 tablespoon neutral oil
  • 1/2 teaspoon brown or black mustard seed ~ Yellow mustard seeds if a fine substitution
  • 1 teaspoon split black lentils (urad dal) ~ Optional
  • 1 whole Kashmiri chil ~ Broken; substitutions
  • 10 curry leaves

    ~ Buy

  • 1/4 teaspoon asafetida (hing) ~ Optional

Instructions

Everyday Green Chutney

  • Wash and dry the herbs and coarsely chop.
  • Place all the ingredients in a blender and process until smooth. Add a minimum of water, if needed, to allow the ingredients to blend.
  • This chutney will keep well in the refrigerator for about a week.

Mint and cilantro chutney

  • Gather your ingredients.
    Green Chutney~ 3 Easy Recipes
  • Wash and dry the herbs and coarsely chop.
  • Add all the ingredients to a blender with a tablespoon of water. Add as little water as possible, but more as needed for processing.
  • Blend to a smooth paste and taste for enough heat, lemon juice, and salt. Serve with anything. 
    Green Chutney~ 3 Easy Recipes
  • This chutney will keep well in the refrigerator for about a week.

South Indian Cilantro, Coconut, and Curry Leaf Chutney

  • Place all the ingredients for the chutney in a blender and process into a smooth paste. Add a small amount of water, as necessary, in order to blend properly.
  • Heat oil is a small pan over medium-high heat. When the oil is hot, add the mustard seeds and urad dal, if using.
  • Sauté until the dal turns brown, if using, or until the mustard seeds start to pop; about 1 to 2 minutes.
  • Add the red chilies, curry leaves, and hing (if using). Stir for 1 minute until mixture is fragrant.
  • Stir the tempering ingredients into the chutney and serve with dosa, idli and anything else.
  • Keeping: this chutney will stay fresh for a least a week in the refrigerator.

Notes

  • Use as little water as possible so that your final consistency won’t be watery
  • As usual, if you want a little more spice, add Kashmiri ground chili or more green chilies.
  • I have found that my Ninja blender does not do well with small amounts, so I used a personal blender, such as a Bullet, which works well.
  • To substitute dried coconut for fresh or frozen coconut, the rule of thumb is that 1 tablespoon dried coconut will equal 1.5 tablespoons of fresh. For the cilantro coconut chutney use 10.5 tablespoons of dried coconut. To rehydrate, pour warm water to cover the dried coconut generously and rub the coconut with your fingers for half a minute or so to hurry the absorption along. Cover the bowl and let sit for an hour. Drain and place on paper towels; squeeze out excess moisture and use as you wish. 
  • If you don’t have chana dal or black lentils (urad dal), you can skip these ingredients, or replace them with a tablespoon or two of coarsely chopped peanuts. The toasted dals add texture and a little flavor to the chutney.
  • Substitution for tamarind paste:
          ~ equal amount of pomegranate molasses
          ~ equal amount of lemon or lime juice + a bit of sugar
  • You can freeze any of these green chutneys if you have more than you can consume within a week.