Authentic Green Chutney Recipe – Mint, Coriander & Peanut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chutney Recipe – Mint, Coriander & Peanut Delight

Hey everyone! If you’ve ever wondered what really makes Indian snacks sing, look no further than a vibrant, fresh green chutney. It’s the perfect accompaniment to everything from samosas and pakoras to dosas and idlis. I remember the first time I tasted truly homemade green chutney – it was at my aunt’s place, and it was a total game-changer. It’s so much brighter and more flavorful than anything you can buy in a jar! Today, I’m sharing my go-to recipe with you, so you can experience that magic too.

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 quick to make (seriously, only about 20 minutes of prep!), incredibly versatile, and packed with flavor. Plus, it’s naturally vegan and gluten-free, making it a crowd-pleaser for almost everyone. It’s the kind of recipe that once you master, you’ll find yourself making it again and again.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 3 cups mint leaves
• 1 cup fresh coriander (cilantro)
• 1 cup roasted peanuts
• 1 large clove garlic
• 0.5 tspn chopped ginger
• 2 green chillies
• 1 tspn tamarind paste
• 2 tspn lemon juice
• Water (as needed)
• Salt to taste
• 1 tbsp light olive oil or vegetable oil
• 0.5 tspn mustard seeds
• 1 small onion
• 1 sprig curry leaf

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chutney:

• Mint & Coriander: Seriously, use the freshest you can find. The flavor difference is huge! I like a roughly 2:1 ratio of mint to coriander, but feel free to adjust to your preference.
• Peanuts: Roasting the peanuts is key. You can buy pre-roasted peanuts, but roasting them yourself gives you more control over the flavor. In my family, we always roast them in a heavy-bottomed pan until they’re golden brown and fragrant – it’s the traditional way.
• Tamarind Paste: Quality matters here. Look for a dark, pliable paste. If yours is very hard, soak it in a little warm water before using.
• Oil Choice: I often use light olive oil for a slightly fruity flavor, but vegetable oil works perfectly well too. It’s really down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pluck the mint leaves and rinse them thoroughly. Do the same with the coriander. Drain them well – you don’t want a watery chutney.
2. If you haven’t already, dry roast the peanuts until they’re golden brown and smell amazing. Let them cool slightly.
3. In a food processor, grind the roasted peanuts into a smooth paste. Add a little water if needed to help it along.
4. Now, add the mint leaves, coriander, peeled garlic clove, green chillies, and ginger to the processor. Blend until you have a smooth, vibrant green paste.
5. Stir in the tamarind paste and lemon juice. Add a little water at a time until you reach your desired consistency. I like mine fairly thick, but some people prefer it thinner.
6. Season with salt to taste. Don’t be shy – salt really brings out the flavors!
7. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them pop.
8. Add the diced onion and curry leaves to the pan and sauté until the onions turn translucent.
9. Finally, mix the tempered onion-spice mixture into the chutney. This step adds a lovely warmth and aroma.

And that’s it! Your authentic green chutney is ready to enjoy.

Expert Tips

• Don’t over-blend the chutney, or it can become bitter.
• Taste as you go and adjust the seasoning to your liking.
• For a smoother chutney, you can strain it through a fine-mesh sieve.
• If you don’t have fresh ginger, you can use about ¼ tspn of ginger powder.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so no changes needed!
• Gluten-Free: Naturally gluten-free as well.
• Spice Level: Adjust the number of green chillies to control the heat. I usually use 2 for a medium spice level. For mild, use just one or remove the seeds. For hot, add 3 or 4!
• Festival Adaptations: This chutney is amazing with Diwali snacks like mathri and chakli. It’s also a classic pairing for South Indian breakfasts like idli, dosa, and vada. My friend’s family always makes a big batch for Onam celebrations too.

Serving Suggestions

Green chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With samosas, pakoras, and other fried snacks
• As a dip for vegetable sticks
• Spread on sandwiches or wraps
• As a marinade for chicken or fish
• Alongside Indian thalis

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be delicious. You can also freeze it in ice cube trays for longer storage.

FAQs

1. What is the best way to store leftover green chutney?

Store it in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in ice cube trays.

2. Can I use frozen mint and coriander in this recipe?

While fresh is best, you can use frozen in a pinch. Just be sure to thaw it completely and squeeze out any excess water before using.

3. What can I substitute for peanuts if I have a nut allergy?

Sunflower seeds or pumpkin seeds are good alternatives. Roast them lightly before grinding.

4. How do I adjust the spice level of the chutney?

Adjust the number of green chillies! Remove the seeds for less heat.

5. What is the role of tamarind in this chutney, and can I omit it?

Tamarind adds a lovely tanginess and depth of flavor. You can omit it, but the chutney won’t have the same complex taste. If you omit it, add a little extra lemon juice.

6. Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after the flavors have had a chance to meld together. Just store it properly as mentioned above.

Enjoy making this chutney – I hope it brings a little bit of Indian sunshine to your kitchen! Let me know how it turns out in the comments below.