Authentic South Indian Green Chutney Recipe – Curry Leaves & Mint

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Green Chutney Recipe – Curry Leaves & Mint

Introduction

Oh, green chutney! Is there anything more versatile? Seriously, a good green chutney can elevate anything – from a simple breakfast of idli and dosa to a quick evening snack. I remember the first time my grandmother let me help her make this… the aroma of roasting spices and fresh greens is a childhood memory I treasure. This recipe is a family favorite, passed down through generations, and I’m so excited to share it with you. It’s vibrant, flavorful, and surprisingly easy to make. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any green chutney. It’s a South Indian classic, bursting with the fresh flavors of curry leaves, mint, and coriander. It’s a little spicy, a little tangy, and perfectly balanced. Plus, it comes together in under 30 minutes! You’ll love how it brightens up your meals and adds a touch of authentic Indian flavor to your table.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• ? cup Curry leaves
• ? cup Mint leaves
• ? cup Coriander leaves
• 8 Red chillies
• 2 teaspoon Chana dal (split chickpeas)
• 1 teaspoon Urad dal (black gram)
• ?? teaspoon Tamarind
• 1 teaspoon Jaggery
• ?? teaspoon Asafoetida (hing)
• ?? teaspoon Mustard seeds
• 2 tablespoon Coconut (optional)
• 2 teaspoon Oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Curry Leaves: These are the heart of this chutney. Look for fresh, vibrant green leaves. Regional variations exist – some prefer the smaller, more fragrant leaves, while others like the larger ones. A good handful is key!
• Mint & Coriander: Freshness is paramount here. Choose bunches with bright green leaves and avoid any that are wilted or yellowing.
• Dals (Urad & Chana Dal): Roasting these dals is crucial. It brings out their nutty flavor and gives the chutney a lovely texture. Don’t skip this step!
• Red Chillies: The number of chillies depends on your spice preference. I usually use 6-8 for a medium spice level. You can use Byadagi chillies for color and mild heat, or Guntur chillies for a fiery kick.
• Tamarind: Tamarind provides that lovely tang. You can use tamarind pulp (about 2 tablespoons) or a small block (about 20g), soaked in warm water and squeezed to extract the juice.
• Asafoetida (Hing): Don’t be scared of this one! It has a pungent smell, but it adds a wonderful savory depth to the chutney. A little goes a long way. It’s also great for digestion!
• Mustard Seeds: Fresh mustard seeds pop better. Test a few in hot oil – they should crackle and splutter.
• Coconut: This is optional, but it adds a lovely creaminess and sweetness. I sometimes skip it if I’m out, and it’s still delicious.
• Jaggery: Jaggery balances the spice and sourness. You can substitute with a little sugar or honey if you don’t have jaggery.
• Oil: I prefer using a neutral oil like sunflower or vegetable oil, but you can also use coconut oil for a more pronounced flavor.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, clean and wash the curry leaves, mint, and coriander leaves. Soak them in water for about 10 minutes to remove any dirt. Then, drain them really well. Excess water will make the chutney too runny.
2. Next, dry roast the mustard seeds in a pan over medium heat until they start to crackle. This usually takes a minute or two. Set them aside to cool.
3. Heat the oil in the same pan. Add the urad dal, chana dal, red chillies, and asafoetida. Roast until the dals turn golden brown and fragrant. Keep a close eye on them – they can burn quickly! Once roasted, let them cool completely.
4. Now, squeeze any excess water from the greens. Add them to the pan and sauté until they wilt. This will take about 3-5 minutes.
5. Time to grind! Add the roasted dals, red chillies, tamarind, salt, jaggery, and coconut (if using) to a blender or food processor. Grind into a coarse powder.
6. Add the sautéed greens and roasted mustard seeds to the blender. Grind again, adding a little water (just a tablespoon or two) to achieve a coarse, paste-like texture. You don’t want it too smooth!
7. And that’s it! Your authentic South Indian green chutney is ready to serve.

Expert Tips

A few little secrets to make your chutney even better:

• Achieving the Right Consistency: Add water gradually while grinding. You want a coarse paste, not a smooth puree.
• Balancing Flavors: Taste as you go! Adjust the spice level with more or fewer chillies, and the sourness with more or less tamarind.
• Preventing Discoloration: The chutney might lose its bright green color over time. Adding a squeeze of lemon juice can help preserve the color.
• Storing for Maximum Freshness: Store in an airtight container in the refrigerator.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Green Chutney: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustments: My friend, Priya, loves a super-spicy chutney, so she adds a few green chillies along with the red ones. For a milder version, remove the seeds from the red chillies.
• Coconut-Free Version: My mom always made this without coconut, and it’s just as delicious!
• Festival Adaptations: During Ganesh Chaturthi, we sometimes add a little grated ginger to the chutney for an extra festive touch.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for samosas and pakoras.
• Spread on sandwiches or wraps.
• Served alongside uthappam or vada.
• Even as a marinade for chicken or fish!

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. The color may fade slightly over time, but the flavor will still be amazing.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover green chutney? In an airtight container in the refrigerator.
• Can I make this chutney in advance? Yes, you can! It actually tastes even better after the flavors have had a chance to meld.
• What can I substitute for tamarind? You can use lemon juice or vinegar, but the flavor won’t be quite the same.
• What is the purpose of asafoetida in this chutney? It adds a unique savory flavor and aids digestion.
• Can I use frozen greens for this recipe? While fresh is best, you can use frozen greens in a pinch. Just make sure to thaw them completely and squeeze out any excess water.
• How can I adjust the spice level of the chutney? Use more or fewer chillies, or remove the seeds from the chillies.
• Is coconut necessary for an authentic taste? No, it’s optional! The chutney is delicious with or without coconut.