Authentic Green Chutney Recipe – Cilantro, Mint & Thai Chili Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Cilantro, Mint & Thai Chili Blend

Hey everyone! If you’ve ever wondered what really makes Indian snacks and meals sing, let me tell you – it’s the chutney! And this green chutney? It’s a game-changer. I remember the first time I had truly fresh, vibrant green chutney… it was at my aunt’s place, and honestly, it elevated the simplest samosa to something incredible. I’ve been chasing that flavour ever since, and this recipe is as close as I’ve gotten! It’s quick, easy, and bursting with fresh flavour.

Why You’ll Love This Recipe

This green chutney isn’t just a condiment; it’s a flavour bomb! It’s incredibly versatile – perfect with everything from pakoras and kebabs to sandwiches and even as a marinade. Plus, it comes together in just 5 minutes, making it ideal for a quick snack or a last-minute dinner addition. You’ll love how much freshness it adds to any dish.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing green chutney:

• 2 cups cilantro (roughly 30g packed)
• 0.25 cup mint (roughly 15g packed)
• 2 garlic cloves
• 1 inch piece of ginger, peeled
• 2 Thai green chilies (adjust to your spice preference!)
• 1 teaspoon cumin seeds
• 0.5 lime
• Salt to taste

Ingredient Notes

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

• Thai Green Chilies: These are key for that authentic heat and flavour. They pack a punch, so start with two and add more if you’re feeling brave!
• Fresh Herbs: Seriously, use fresh cilantro and mint. The vibrancy they bring is unmatched. Don’t even think about dried herbs for this one.
• Cumin Seeds: Don’t skip these! They add a lovely earthy, warm flavour that’s essential for a truly authentic green chutney. A quick dry roast before grinding can really enhance their flavour, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get chutney-making! It’s super simple, I promise.

1. First, roughly chop the cilantro and mint. No need to be perfect here!
2. Add the chopped cilantro, mint, garlic cloves, ginger piece, and Thai green chilies to your blender or food processor.
3. Sprinkle in the cumin seeds and a good pinch of salt.
4. Add about 1 tablespoon (15ml) of water to get things moving. You might need a tiny bit more, but start small – we want a thick chutney.
5. Blend, blend, blend! Process until you have a smooth, vibrant green paste. Scrape down the sides a couple of times if needed.
6. Transfer the chutney to a bowl or jar. Squeeze in the juice of half a lime and give it a good stir.
7. Taste and adjust! Add more salt or lime juice as needed.

Expert Tips

Here are a few things I’ve learned over the years:

• Water Control: Add water slowly. It’s easier to add more than to take it away.
• Pulse First: If your blender isn’t super powerful, pulse a few times before blending continuously.
• Lime is Key: The lime juice not only adds flavour but also helps preserve the vibrant green colour.

Variations

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

• Spice Level:
  • Mild: Remove the seeds from the green chilies, or use only one.
  • Medium: Use 2 green chilies with some seeds.
  • Hot: Add 3-4 green chilies with the seeds!
• Regional Variations:
  • Maharashtra Style: Add a small piece of green mango for a tangy twist.
  • South Indian Style: Include a tablespoon of roasted chana dal (split chickpeas) for a nutty flavour and thicker consistency.

• Festival Adaptations: This chutney is amazing with Diwali snacks like mathri and chakli, or as part of a Navratri thali.

• Vegan Adaptation: Naturally vegan!

• Gluten-Free: Naturally gluten-free!

Serving Suggestions

Okay, now for the fun part – what to eat with it! Honestly, the possibilities are endless. Here are a few of my favourites:

• Pakoras (vegetable fritters)
• Samosas
• Kebabs
• Sandwiches
• Dosa and Idli
• As a dip for roasted vegetables

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, though the colour might fade slightly over time. A little layer of oil on top can help preserve the colour.

FAQs

Got questions? I’ve got answers!

• What is the best way to store green chutney? In an airtight container in the fridge. Adding a thin layer of oil on top helps keep it fresh and green.
• Can I make green chutney ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld.
• What can I serve with green chutney? Everything! Seriously, it goes with so many things – pakoras, samosas, kebabs, sandwiches… you name it.
• How do I adjust the spice level of the chutney? Use fewer or more green chilies, and remove the seeds for a milder flavour.
• What is the role of cumin seeds in green chutney? They add a lovely earthy, warm flavour that’s essential for an authentic taste.
• Can I use other types of chilies if I don’t have Thai green chilies? You can, but the flavour will be different. Serrano peppers are a good substitute, but they’re not quite as fragrant.

Enjoy! Let me know in the comments how yours turns out. I hope this becomes your go-to green chutney recipe too!