Authentic Green Chutney Recipe – Mint, Cilantro & Pomegranate

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Mint, Cilantro & Pomegranate

Hey everyone! If you’ve ever wondered what really makes Indian snacks and meals sing, look no further than a vibrant, fresh green chutney. It’s honestly a staple in my kitchen, and I’m so excited to share my go-to recipe with you. This isn’t just a green chutney, it’s the green chutney – bursting with mint, cilantro, a little kick from green chilies, and a surprising pop of sweetness from pomegranate seeds. Trust me, once you make this, you’ll be putting it on everything.

Why You’ll Love This Recipe

This green chutney is seriously addictive. It’s incredibly versatile – perfect with samosas, pakoras, sandwiches, or even as a marinade. It comes together in just 5 minutes, requires no cooking, and uses ingredients you likely already have on hand. Plus, it’s way better than anything you can buy in a jar! It’s fresh, zesty, and adds a beautiful brightness to any dish.

Ingredients

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

• 1 small white onion (approximately 113g / 4 ounces)
• 1 cup packed mint leaves (approximately 30g)
• 1.5 cups packed cilantro (coriander leaves) (approximately 45g)
• 1 Indian green chili or serrano pepper (adjust to your spice preference)
• 2 tablespoons lemon juice (approximately 30ml)
• 0.5 teaspoon fine sea salt (approximately 3g)
• 0.5 teaspoon sugar (or jaggery/coconut sugar) (approximately 2.5g)
• Small handful fresh pomegranate seeds (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec. Freshness is key here, especially with the herbs! Really pack those mint and cilantro into your measuring cups.

• Chili Choice: Indian green chilies have a lovely fruity heat. If you can’t find them, serrano peppers are a great substitute. Jalapeños will work in a pinch, but they’re milder. Remember to remove the seeds if you prefer less heat.
• Sweetener Swap: I often use sugar, but a little jaggery (gur) or coconut sugar adds a beautiful depth of flavor. My grandmother always used jaggery, and it gives the chutney a lovely caramel note.
• Pomegranate Power: Don’t skip the pomegranate seeds if you can help it! They add a wonderful texture and a burst of sweetness that balances the spice perfectly.

Step-By-Step Instructions

Alright, let’s get chutney-making! It’s so easy, you’ll be surprised.

1. Roughly chop the onion. Don’t worry about being too precise – it’s all getting blended up!
2. Add the onion, mint leaves, cilantro, green chili, lemon juice, salt, sugar, and pomegranate seeds (if using) to a blender.
3. Blend it all up! Start slowly, then increase the speed. Add 3-4 tablespoons of water, one tablespoon at a time, until you reach your desired consistency. I like mine fairly smooth, but a little texture is nice too.
4. Give it a taste! Adjust the sweetness by adding a little more sugar if needed. A squeeze more lemon juice can brighten it up if it needs a little zing.

Expert Tips

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

• Water Control: Add water gradually. You can always add more, but you can’t take it away!
• Pulse it: If you want a chunkier chutney, pulse the blender instead of running it continuously.
• Taste as you go: Seriously, taste and adjust! Everyone’s palate is different.

Variations

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

• Spice Level Adjustment: For a milder chutney, remove the seeds from the chili or use a milder pepper. For extra heat, leave the seeds in or add another chili!
• Festival Adaptations: During Diwali, I sometimes add a tiny pinch of asafoetida (hing) for a unique flavor. For Holi, a little mango powder (amchur) adds a lovely tang.
• Freezing Instructions: This chutney freezes beautifully! Portion it into ice cube trays for easy use. Once frozen, transfer the cubes to a freezer bag. They’ll keep for up to 3 months.
• Using Different Greens: Feel free to experiment with other greens! Spinach or even a little bit of kale can be added for extra nutrients. Just be mindful that they’ll change the flavor profile.

Serving Suggestions

Okay, this is the fun part! Here are a few of my favorite ways to enjoy this green chutney:

• With samosas and pakoras (obviously!)
• Spread on sandwiches or wraps
• As a dip for grilled vegetables
• Mixed into yogurt for a refreshing raita
• As a marinade for chicken or fish

Storage Instructions

Leftover chutney will keep in an airtight container in the refrigerator for up to 1 week. The color might fade slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What is the best way to prevent browning of the chutney? Lemon juice helps, but the chutney will naturally darken over time. It’s still perfectly safe to eat!
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld.
• What can I substitute for green chilies? Jalapeños are a good substitute, but they’re milder. You can also use a pinch of cayenne pepper for heat.
• What is the best way to store leftover chutney? In an airtight container in the refrigerator for up to a week, or frozen in ice cube trays for longer storage.
• Can this chutney be used as a marinade? Yes! It’s fantastic as a marinade for chicken, fish, or paneer. The lemon juice and spices tenderize the protein and add tons of flavor.

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!