Authentic Green Chutney Recipe – Coriander Mint & Ginger Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Coriander Mint & Ginger Blend

Hey everyone! If you’ve ever wondered how to take your Indian meals from good to amazing, let me let you in on a little secret: it’s all about the chutney! And this green chutney? It’s a game-changer. I remember the first time my grandmother made this for me – I was hooked. It’s vibrant, fresh, and adds a zing to everything. Today, I’m sharing my go-to recipe for this authentic coriander mint & ginger blend.

Why You’ll Love This Recipe

This green chutney isn’t just a condiment; it’s a burst of freshness in every bite. It’s incredibly versatile – perfect with samosas, pakoras, sandwiches, or even as a marinade. Plus, it comes together in under 20 minutes! It’s a fantastic way to add a healthy dose of herbs to your diet, and honestly, once you make it homemade, you’ll never go back to store-bought.

Ingredients

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

• 2 cups Coriander Leaves (about 30g)
• 1 cup Mint Leaves (about 15g)
• 3 Garlic cloves
• 1 inch Ginger
• 2 Green Chilli (adjust to your spice preference!)
• ¾ tsp Chaat Masala Powder (about 3g)
• 1 tsp Cumin Powder (about 5g)
• 1 tbsp Roasted Gram Dal (Chana Dal) (about 15g)
• 2 tbsp Lemon Juice (about 30ml)
• ½ tsp Salt (about 3g)
• ½ cup Water (about 120ml)

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here. The coriander and mint should be bright green and perky – avoid any wilted or yellowing leaves.

The chaat masala powder really makes this chutney sing. I recommend using a good quality brand for the best flavour. And don’t skip the roasted gram dal (chana dal)! It adds a lovely texture and nutty flavour that you won’t get otherwise. You can find it at most Indian grocery stores, or even online. If you can’t find it, see the FAQs for a substitution.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, give your coriander leaves and mint leaves a really good wash. Make sure to get rid of any dirt! Pat them dry – you don’t want a watery chutney.
2. Now, roughly chop the coriander, mint, garlic, ginger, and green chillies. Don’t worry about being perfect, the blender will do most of the work.
3. Pop everything into your blender. Add the chaat masala powder, cumin powder, roasted gram dal, lemon juice, salt, and water.
4. Blend, blend, blend! Start on a low speed and gradually increase it until you have a smooth, vibrant green chutney. You might need to stop and scrape down the sides a couple of times.
5. Give it a taste! Adjust the salt or lemon juice if needed. Transfer to a serving bowl and pop it in the fridge to chill for at least 30 minutes. This allows the flavours to meld together beautifully.

Expert Tips

• For a smoother chutney, soak the roasted gram dal in warm water for 10-15 minutes before blending.
• Don’t over-blend! You want a smooth consistency, but over-blending can make the chutney bitter.
• If the chutney is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.

Variations

This recipe is a great base – feel free to get creative!

• Spice Level Adjustments: If you like it hot, add another green chilli or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the green chillies.
• Maharashtra Style: My friend’s mother adds a small piece of green mango for a tangy twist – it’s delicious!
• South Indian Style: Add a tablespoon of grated coconut for a South Indian flavour.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free, so everyone can enjoy.
• Festival Adaptations: This chutney is a must-have during Diwali and Holi – it’s perfect with all the festive snacks.

Serving Suggestions

Honestly, you can serve this with almost anything! Here are a few of my favourites:

• Samosas and Pakoras
• Sandwiches and Wraps
• Grilled Meats or Vegetables
• As a dip for vegetable sticks
• With Dosa and Idli

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days. The colour might fade slightly over time, but it will still taste amazing. You can also freeze it in ice cube trays for longer storage – just pop out a cube or two when you need it.

FAQs

Let’s answer some common questions!

• What is the best way to store green chutney? An airtight container in the fridge is best. For longer storage, freeze it in ice cube trays.
• Can I make green chutney ahead of time? Absolutely! It actually tastes better after the flavours have had a chance to meld together.
• What can I substitute for roasted gram dal? If you can’t find it, you can use cashew nuts or sunflower seeds instead.
• How do I adjust the spice level of the chutney? Add more or fewer green chillies, or remove the seeds from the chillies for a milder flavour.
• What is the role of lemon juice in green chutney? Lemon juice adds brightness and helps to preserve the vibrant green colour of the chutney.

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