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 snacks to the next level, look no further. This green chutney recipe is a total game-changer. It’s vibrant, fresh, and honestly, I can’t imagine my kitchen without a jar of this in the fridge. I first made this when I was trying to recreate the amazing chutneys my grandmother used to make, and after a few tries, I think I finally nailed it! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just any green chutney. It’s a perfect balance of fresh herbs, a little kick from green chilies, and a touch of sweetness from jaggery. It’s incredibly versatile – perfect with samosas, pakoras, sandwiches, or even as a marinade. Plus, it comes together in under 10 minutes! Seriously, what’s not to love?

Ingredients

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

• 1 cup Coriander leaves (about 30g)
• 0.5 cup Mint leaves (about 15g)
• 2 Green Chillies (adjust to your spice preference!)
• 1 inch piece Ginger, peeled
• 0.25 teaspoon Cumin powder (about 1g)
• 0.5 teaspoon Salt (about 3g)
• 0.5 teaspoon Jaggery (about 2g)
• 1 small Lemon juice (about 15ml)
• 2 tablespoon Sunflower/Vegetable Oil (about 30ml)

Ingredient Notes

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

Coriander & Mint Freshness

Seriously, use the freshest herbs you can find. They’re the stars of the show! Look for bright green leaves that aren’t wilted or bruised.

Green Chilli Heat – Adjust to Your Preference

I usually use 2 green chilies for a good kick, but feel free to adjust this based on how much heat you like. Remove the seeds for a milder chutney.

The Role of Ginger

Don’t skip the ginger! It adds a lovely warmth and zing that complements the herbs beautifully.

Jaggery: A Touch of Sweetness & Balance

Jaggery is unrefined sugar, and it adds a lovely depth of flavour. If you can’t find jaggery, you can substitute with a little brown sugar or even a tiny pinch of regular sugar, but jaggery really does make a difference.

Oil Choice: Sunflower vs. Vegetable Oil

Both sunflower and vegetable oil work well here. The oil helps to create a smooth texture and also helps preserve the chutney.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, give your coriander and mint leaves a really good wash. And peel that ginger!
2. Now, add everything except the oil – the coriander, mint, green chilies, ginger, cumin powder, salt, jaggery, and lemon juice – into your blender.
3. Pulse it a few times, then blend for about a minute until it’s nice and smooth. Don’t add any water! The herbs release plenty of moisture.
4. Next, add the oil and blend for another 10 seconds. This helps to emulsify everything and gives it that lovely green colour.
5. Give it a taste! Adjust the salt, lemon juice, or green chilies if needed. Everyone’s palate is different.

Expert Tips

• Don’t over-blend: You want a smooth chutney, but over-blending can make it bitter.
• Taste as you go: Seriously, this is key! Adjust the seasoning to your liking.
• Chill for best flavour: The flavours really meld together when the chutney is chilled.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Garlic Green Chutney: Add a clove or two of garlic for an extra punch. My friend, Priya, swears by this!
• Peanut Green Chutney: Add a tablespoon of roasted peanuts for a nutty flavour.
• Tamarind Twist: A small piece of tamarind adds a lovely tang. My mom always adds a little.

Spice Level Adjustments

Want it spicier? Add more green chilies, or even a pinch of cayenne pepper. Prefer it milder? Remove the seeds from the chilies, or use just one.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Festival Adaptations (e.g., Diwali, Ganesh Chaturthi)

Green chutney is a staple during Indian festivals like Diwali and Ganesh Chaturthi. It’s served with a variety of snacks and sweets. Making a big batch during these times is a tradition in my family.

Serving Suggestions

Okay, here’s where the fun begins! This chutney is amazing with:

• Samosas
• Pakoras
• Kebabs
• Sandwiches
• Dosa and Idli
• As a dip for veggies

Storage Instructions

Store your green chutney in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The colour might fade slightly over time, but the flavour will still be amazing.

FAQs

Let’s answer some common questions:

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

Adding lemon juice and oil helps to preserve the colour. Also, storing it in an airtight container is crucial.

Can I use frozen coriander and mint for this recipe?

While fresh is best, you can use frozen herbs in a pinch. Just make sure to thaw them completely and squeeze out any excess water before blending.

What can I serve this chutney with besides snacks?

Honestly, the possibilities are endless! Try it as a marinade for chicken or fish, or as a spread for wraps.

Is it possible to make this chutney ahead of time?

Absolutely! It actually tastes better after the flavours have had a chance to meld together.

Can I add other herbs to this chutney, like parsley or cilantro?

While this recipe is traditionally made with coriander and mint, feel free to experiment! A little parsley can add a nice freshness.

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