Authentic Green Chutney Recipe – Mango, Coriander & Mint Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Mango, Coriander & Mint Dip

Hey everyone! If you’re anything like me, a good chutney can make a meal. Seriously, a vibrant, flavorful chutney can lift even the simplest dish to something special. And this green chutney? It’s my go-to. It’s fresh, it’s zesty, and it’s unbelievably versatile. I first made this when I was trying to recreate the amazing chutneys we had on a trip to Chennai, and honestly, I think I came pretty close! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just any green chutney. The addition of raw mango gives it a lovely tang that balances the heat of the chilies and the freshness of the coriander and mint. It’s perfect as a dip, a spread, or even a topping for your favorite Indian snacks. Plus, it comes together in just 10 minutes! What’s not to love?

Ingredients

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

• 1 cup tightly packed coriander leaves (about 30g)
• 1 cup loosely packed mint leaves (about 25g)
• 1 small raw mango (about 150g)
• 3 green chilies (adjust to your spice preference!)
• 1 garlic clove
• 1 small piece ginger (about 1 inch)
• ?? tsp black salt (Kala Namak) – start with ½ tsp and adjust
• ?? tsp roasted cumin powder – start with ½ tsp and adjust
• Salt to taste
• ?? tsp sugar – start with ¼ tsp and adjust
• 1 tbsp chutney dal (pottukadalai) – about 20g
• Ice cubes or ice water

Ingredient Notes

Let’s talk ingredients for a sec, because a few things here really make a difference!

• Chutney Dal (Pottukadalai): This is a little lentil that adds a unique texture and nutty flavor to the chutney. It’s traditionally used in South Indian chutneys and is so worth seeking out. You can usually find it at Indian grocery stores. If you absolutely can’t find it, you can try substituting with roasted chana dal (split chickpeas), but it won’t be quite the same.
• Mango Magic: The type of mango you use will affect the chutney’s flavor. A slightly tart, green mango is ideal, but if you can only find a sweeter variety, reduce the sugar accordingly. Totapuri mangoes work beautifully!
• Fresh is Best: Seriously, use fresh coriander and mint. The flavor difference is huge. Don’t even think about using dried herbs for this one.
• Black Salt (Kala Namak): This adds a lovely sulfurous tang. It’s optional, but highly recommended!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, roughly chop the coriander, mint, mango, green chilies, garlic, and ginger. Don’t worry about being too precise – it’s all getting blended!
2. Now, add everything – the chopped ingredients, black salt, roasted cumin powder, salt, sugar, and chutney dal – to a blender.
3. Add a few ice cubes to start. This helps keep the chutney cool and vibrant green.
4. Start blending! Add ice water gradually, a tablespoon at a time, until you reach a smooth, flowing consistency. You want it thick enough to cling to a spoon, but not so thick that it’s a paste.
5. Give it a taste and adjust the seasoning as needed. More salt? A little more sugar? Another chili if you’re feeling brave?
6. Finally, transfer your gorgeous green chutney to an airtight container and pop it in the fridge.

Expert Tips

• Keep it Cool: Adding ice cubes (or ice water) is key to maintaining that bright green color and preventing the chutney from heating up during blending.
• Taste as You Go: Don’t be afraid to adjust the seasoning! Everyone’s palate is different.
• Spice Control: Remove the seeds from the green chilies for a milder chutney.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level:
  • Mild: Use 1-2 green chilies and remove the seeds.
  • Medium: Use 3-4 green chilies.
  • Hot: Use 5+ green chilies and leave the seeds in!
• Festival Adaptations: This chutney is a star during festivals! Serve it with pakoras during Diwali, dahi bhalla during Holi, or kebabs during Eid. My family always makes a big batch for Diwali – it disappears fast.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorite ways to enjoy this green chutney:

• As a dip for samosas, pakoras, and kebabs.
• Spread on sandwiches and wraps.
• As a topping for chaat items like pani puri and bhel puri.
• With grilled meats or fish.
• Honestly, just eat it with a spoon! (No judgement here.)

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 2 weeks. The color might fade slightly over time, but the flavor will still be amazing.

FAQs

Let’s answer some common questions:

1. What is chutney dal and can I substitute it?

Chutney dal (pottukadalai) is a small lentil that adds a unique texture and flavor. If you can’t find it, roasted chana dal (split chickpeas) is the closest substitute, but it won’t be exactly the same.

2. How do I prevent the chutney from turning brown?

Adding ice cubes or ice water during blending helps keep it cool and prevents oxidation. Also, storing it in an airtight container in the fridge is crucial.

3. Can I make this chutney ahead of time and freeze it?

Yes, you can! Freeze it in small portions for easy use. The texture might change slightly upon thawing, but it will still taste delicious.

4. What type of mango is best for green chutney?

A slightly tart, green mango is ideal. Totapuri mangoes work really well.

5. My chutney is too bitter, how can I balance the flavors?

Add a little more sugar or a squeeze of lemon juice to balance the bitterness.

6. How can I adjust the consistency of the chutney?

Add more ice water for a thinner consistency, or a few more ice cubes for a thicker consistency.

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