Authentic Green Chutney Recipe – Coriander, Mint & Coconut Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Coriander, Mint & Coconut 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 staple in my house. I first made this when I was just starting to learn to cook, and honestly, it felt like unlocking a secret level of flavor. It’s vibrant, fresh, and goes with everything. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just a green chutney recipe, it’s the green chutney recipe you’ll reach for again and again. It’s quick – seriously, 10 minutes is all you need. It’s incredibly versatile, pairing beautifully with samosas, pakoras, sandwiches, or even just a simple bowl of rice and dal. Plus, the combination of coriander, mint, and coconut is just… magical. It’s a flavor bomb!

Ingredients

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

• 1 cup loosely packed coriander leaves (about 30g)
• ¼ cup loosely packed mint leaves (about 15g)
• ¼ cup loosely packed grated coconut (about 30g)
• 1 long green chilli (adjust to your spice preference)
• ¼ teaspoon sugar
• Salt to taste
• 1 teaspoon lemon juice
• 2-3 tablespoons water (start with 2 and add more as needed)

Ingredient Notes

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

Coriander Leaves: Choosing Freshness

Look for bright green, perky leaves. Avoid bunches that are wilted or yellowing. The stems are perfectly fine to use too – they actually add a lovely depth of flavor!

Mint Leaves: Varieties and Flavor

Spearmint is the most common type used in Indian cooking, and it’s what I recommend. It has a sweeter, milder flavor than peppermint.

Grated Coconut: Fresh vs. Dried

Freshly grated coconut is always best. It has a natural sweetness and texture that dried coconut just can’t match. But, if you’re short on time, unsweetened desiccated coconut will work in a pinch. You’ll need about ¼ cup.

Green Chili: Spice Level & Types

I use long green chilies, as they have a good flavor and moderate heat. You can adjust the amount depending on how spicy you like things! Serrano peppers or Thai green chilies will give you a much bigger kick. Remember to handle chilies with care and avoid touching your eyes!

Regional Variations in Green Chutney

Green chutney isn’t one-size-fits-all! You’ll find variations all over India. Some recipes include ginger, garlic, or even a small piece of raw mango for tanginess. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First things first, give your coriander and mint leaves a really good wash. Rinse them twice to get rid of any dirt, and then drain them well. Nobody likes gritty chutney!
2. Now, pop those lovely green leaves into your blender, along with the grated coconut and green chili.
3. Add the lemon juice, sugar, and salt.
4. Here’s the trick: start by adding just 2 tablespoons of water. Blend everything together, and then gradually add more water, a tablespoon at a time, until you reach a smooth, spreadable consistency. You want it thick enough to cling to a samosa, but thin enough to easily spread.
5. Give it a taste and adjust the salt or lemon juice if needed.
6. Transfer your beautiful green chutney to an airtight container. If you’re not using it right away, pop it in the fridge.

Expert Tips

A few little things that take this chutney from good to amazing:

• Don’t over-blend: You want a smooth chutney, but over-blending can make it bitter.
• Taste as you go: Everyone’s palate is different, so adjust the seasoning to your liking.
• A little lemon juice goes a long way: It brightens up the flavors and helps preserve the color.

Variations

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

Spice Level Adjustment

If you’re sensitive to heat, remove the seeds from the green chili before blending. Or, use a milder chili variety. For extra spice, leave the seeds in or add a pinch of cayenne pepper.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.

No Coconut Variation

If you’re not a fan of coconut, or simply don’t have any on hand, you can leave it out. The chutney will still be delicious, just a little less creamy. You might want to add a tablespoon of roasted chana dal (split chickpeas) for a bit of texture.

Festival Adaptations (Diwali, Ganesh Chaturthi)

During festivals like Diwali and Ganesh Chaturthi, I sometimes add a tiny pinch of hing (asafoetida) to the chutney. It adds a lovely savory note and is considered auspicious.

Serving Suggestions

Okay, this is the fun part! What can you eat with this chutney? Honestly, the possibilities are endless. Here are a few of my favorites:

• Samosas and Pakoras (of course!)
• Sandwiches and wraps
• Grilled paneer or tofu
• Dosa and idli
• As a dip for vegetable sticks
• With dal and rice

Storage Instructions

Homemade green chutney will last in the refrigerator for up to 3-4 days in an airtight container.

FAQs

Got questions? I’ve got answers!

How long does homemade green chutney last in the refrigerator?

Around 3-4 days. After that, it starts to lose its vibrant color and flavor.

Can I freeze green chutney?

Yes! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 2-3 months.

What can I do to prevent the chutney from turning brown?

The lemon juice helps, but you can also add a tiny pinch of citric acid. Store it in an airtight container and avoid exposing it to air for too long.

What is the best way to adjust the spice level of the chutney?

Start with a small amount of chili and taste as you go. You can always add more, but you can’t take it away!

Can I use store-bought coconut instead of freshly grated?

Yes, unsweetened desiccated coconut will work, but fresh is always best.

What are some alternative herbs I can add to green chutney?

Feel free to experiment! A little bit of parsley or even celery leaves can add a nice twist.