Authentic Green Chutney Recipe – Coriander, Almond & Lemon Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Coriander, Almond & Lemon Delight

Hey everyone! If you’ve ever wondered how to take your Indian meals to the next level, let me let you in on a little secret: it’s all about the chutney! And this green chutney? It’s the green chutney. Fresh, vibrant, and bursting with flavour, it’s a staple in my kitchen, and I’m so excited to share my go-to recipe with you. I first made this when I was trying to recreate the flavours of my grandmother’s cooking, and honestly, it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just any green chutney. It’s a flavour bomb! The combination of fresh coriander, nutty almonds, a zing of lemon, and a kick of green chilli is simply irresistible. It’s incredibly versatile – perfect with samosas, pakoras, grilled meats, or even just a simple bowl of rice and dal. Plus, it comes together in just 10 minutes, making it a super quick and easy addition to any meal.

Ingredients

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

• 2 cups coriander leaves (approximately 30g)
• 7 almonds
• 2 green chillies
• 1 tablespoon lemon juice (around 15ml)
• 1 teaspoon cumin seeds (about 5g)
• Salt to taste
• Water as needed (start with 2-3 tablespoons)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference.

• Coriander Stems: Don’t toss those stems! They’re packed with flavour. I always make sure to include them when I’m blending the chutney.
• Almonds for Richness: The almonds add a lovely richness and creaminess to the chutney. They really balance out the spice and freshness.
• Green Chilli Heat: Green chillies can vary a lot in their heat. Start with two, taste, and add more if you like things extra spicy. My friend, Priya, always adds three – she loves a fiery kick!
• Cumin Seeds: Lightly toasting the cumin seeds before grinding enhances their flavour. Just a quick dry roast in a pan does the trick.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, give those coriander leaves a really good rinse. Remove any dirt, but don’t worry about drying them completely. We want to keep things fresh!
2. Now, pop the coriander leaves, almonds, green chillies, lemon juice, cumin seeds, and a pinch of salt into your blender.
3. Here’s the trick: start adding water very gradually. Just a tablespoon at a time. We want a smooth paste, but not a watery one.
4. Blend, blend, blend! Keep going until everything is beautifully smooth and combined. You might need to scrape down the sides of the blender a couple of times.
5. Give it a taste and adjust the salt or lemon juice as needed.
6. Transfer your gorgeous green chutney to an airtight container and pop it in the fridge.

Expert Tips

A few little things I’ve learned over the years:

• Fresh is Best: Seriously, use the freshest coriander you can find. It makes a huge difference.
• Chill for Flavour: Letting the chutney sit in the fridge for at least 30 minutes allows the flavours to meld together beautifully.
• Adjust to Your Taste: Don’t be afraid to experiment! This recipe is a great base, so feel free to adjust the ingredients to suit your preferences.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies before blending. For extra heat, add another chilli or a pinch of cayenne pepper.
• Use with Different Cuisine Types: Don’t limit yourself to Indian food! This chutney is amazing with grilled chicken, fish tacos, or even as a spread for sandwiches.
• Storage Duration: This chutney will stay fresh in the fridge for up to two weeks.

Serving Suggestions

Okay, now for the fun part – what to serve it with!

• Pakoras & Samosas: A classic pairing!
• Tikkas & Kebabs: The chutney cuts through the richness beautifully.
• Dal & Rice: A simple yet satisfying meal.
• Sandwiches & Wraps: Add a burst of flavour to your lunch.

Storage Instructions

To keep your green chutney fresh and vibrant:

• Store in an airtight container in the refrigerator.
• A thin layer of oil on top can help prevent browning.
• Use a clean, dry spoon each time you scoop out chutney to avoid introducing bacteria.

FAQs

Got questions? I’ve got answers!

Q: What is the best way to prevent the chutney from browning?

A: Adding a tiny drizzle of oil on top of the chutney before refrigerating can help slow down oxidation and keep it looking bright green.

Q: Can I use other nuts instead of almonds?

A: Absolutely! Cashews or walnuts work well too, though they’ll give the chutney a slightly different flavour.

Q: How can I adjust the heat level of the chutney?

A: Remove the seeds from the green chillies for a milder chutney, or add more chillies (or a pinch of cayenne pepper) for extra spice.

Q: What is the shelf life of homemade green chutney?

A: Homemade green chutney will stay fresh in the refrigerator for up to two weeks.

Q: Can this chutney be frozen for longer storage?

A: Yes, you can! Freeze in small portions (like ice cube trays) for easy use later. It might lose a little texture when thawed, but the flavour will still be amazing.

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