Authentic Green Chutney Recipe – Cilantro Mint & Garlic Blend

Last Updated on 3 months by Neha Deshmukh

Authentic Green Chutney Recipe – Cilantro Mint & Garlic Blend

Hey everyone! If you’ve ever wondered what that magical green sauce is served with your samosas, pakoras, or even just alongside your everyday Indian meals, today’s the day I’m letting you in on the secret. It’s green chutney, and honestly, once you make it homemade, you’ll never go back to store-bought. I first made this when I moved away from home and desperately missed the flavors of my mom’s kitchen – it instantly transported me back! It’s so fresh, vibrant, and adds a zing to absolutely everything.

Why You’ll Love This Recipe

This green chutney recipe is seriously a game-changer. It’s incredibly easy to make – we’re talking 10 minutes! – and requires just a handful of ingredients. But don’t let the simplicity fool you; the flavor is huge. It’s the perfect blend of fresh herbs, a little kick from green chilies, and a lovely garlicky punch. Plus, it’s super versatile.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1/2 cup cilantro (about 30g)
• 1/4 cup mint leaves (about 15g)
• 1 green chili (adjust to your spice preference!)
• 1/2 tsp salt
• 1/2 tsp granulated garlic
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Fresh Herbs are Key: Seriously, use the freshest cilantro and mint you can find. They’re the stars of the show! Look for bright green leaves that aren’t wilted or bruised.
• Green Chili Choice: I usually use a regular green chili, but you can experiment! Serrano peppers will give you more heat, while a milder green chili like a jalapeño (with the seeds removed) will keep things a bit more gentle.
• Granulated Garlic vs. Fresh: I prefer granulated garlic in this recipe because it blends really smoothly and gives a consistent flavor. Fresh garlic can sometimes be a bit overpowering. But if you love fresh garlic, feel free to use about 1-2 cloves!

Step-By-Step Instructions

Alright, let’s get chutney-making! It’s so easy, you won’t believe it.

1. First, roughly chop the cilantro and mint leaves. Don’t worry about being perfect here.
2. Add the chopped cilantro, mint, green chili, salt, and granulated garlic to your blender.
3. Now, add just a tiny splash of water – like a tablespoon to start. We want to keep the chutney thick, so go easy on the water.
4. Blend everything together until it forms a smooth, vibrant green paste.
5. If the chutney is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency. If it’s too watery, just add a handful more of the herbs!

Expert Tips

Here are a few things I’ve learned over the years to make the best green chutney:

• Don’t Over-Blend: Over-blending can heat up the chutney and dull the vibrant green color. Pulse it a few times, then scrape down the sides and blend again.
• Taste as You Go: Everyone’s spice tolerance is different! Add more green chili if you like it hot, or a pinch of sugar if you prefer a slightly sweeter chutney.
• Chill for Best Flavor: Letting the chutney chill in the fridge for at least 30 minutes allows the flavors to meld together beautifully.

Variations

Want to customize your chutney? Here are a few ideas:

• Spice Level Adjustments: Remove the seeds from the green chili for a milder chutney. Add another chili, or a pinch of cayenne pepper, for extra heat. My friend, Priya, loves to add a tiny piece of scotch bonnet pepper – but be warned, that’s hot!
• Regional Variations: In Maharashtra, they often add a small piece of ginger to their green chutney. North Indian versions sometimes include a squeeze of lemon juice for extra tang.
• Vegan Adaptations: This recipe is naturally vegan! No changes needed.

Serving Suggestions

Okay, this is the fun part! Green chutney is amazing with… well, almost everything! Here are a few of my favorites:

• Samosas and Pakoras (a classic!)
• Grilled Meats or Vegetables
• Sandwiches and Wraps
• As a dip for roasted potatoes or chickpeas
• Mixed into yogurt for a flavorful raita

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. It might lose a little of its vibrant green color over time, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• What is the best way to prevent browning of the chutney? Adding a tiny squeeze of lemon juice can help preserve the color. Also, storing it in an airtight container is crucial.
• Can I use other herbs like coriander leaves? While cilantro is traditional, you can experiment with adding a small amount of coriander leaves for a slightly different flavor profile.
• What type of chili is traditionally used in green chutney? Usually a regular green chili, but the specific variety varies by region and personal preference.
• How can I adjust the chutney’s consistency? Add more water, one teaspoon at a time, to thin it out. Add more herbs to thicken it up.
• Can this chutney be made ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld together. Just store it properly in the fridge.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!