Authentic Green Chutney Recipe – Mint, Coriander & Tamarind Delight

Last Updated on 6 months ago by Neha Deshmukh

Authentic Green Chutney Recipe – Mint, Coriander & Tamarind Delight

Hey everyone! If you’re anything like me, a good chutney can make a meal. And this Green Chutney? It’s a total game-changer. I remember the first time my grandmother made this for me – the vibrant green color, the tangy-spicy kick… it was instant love! It’s been a staple in my kitchen ever since, and I’m so excited to share it with you. This isn’t just any chutney; it’s a burst of freshness, a little bit of heat, and a whole lot of flavor.

Why You’ll Love This Recipe

This Green Chutney is seriously addictive. It’s incredibly versatile – perfect with rice, idli, dosa, samosas, pakoras… honestly, I’ve even been known to eat it with a spoon! It’s also surprisingly easy to make, and comes together in under 30 minutes. Plus, it’s packed with fresh herbs and healthy ingredients. What’s not to love?

Ingredients

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

• 2 tablespoon oil
• ½ – 1 teaspoon cumin seeds/jeera
• 6-7 green chillies
• 4-5 garlic cloves
• 3 dried red chillies
• 2 bunches mint leaves/pudina (about 150g)
• 1 bunch coriander leaves/kothmir/hara dhaniya (about 75g)
• 2 medium tomatoes, finely chopped
• 5-6 small pieces of tamarind/imli (about 20g)
• ½ – 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil (for tadka)
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal/split black gram
• ½ teaspoon chana dal/bengal gram
• 2 dried red chillies (for tadka)
• 5-6 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this chutney.

Cumin Seeds (Jeera) – Regional Variations & Flavor Profile

Cumin seeds add a lovely earthy warmth. In some South Indian homes, they lightly dry roast the cumin seeds before using them – it intensifies the flavor beautifully! You’ll need about ½ to 1 teaspoon, depending on how much of that cumin flavor you love.

Green Chillies – Adjusting the Spice Level

The number of green chillies is totally up to you! I usually use 6-7 for a good kick, but if you’re sensitive to spice, start with 3-4 and taste as you go. Remember to remove the seeds for a milder heat.

Mint & Coriander – Freshness is Key

Seriously, use fresh herbs! It makes all the difference. Make sure they’re vibrant green and not wilted. I like to use a mix of spearmint and peppermint for a more complex flavor.

Tamarind (Imli) – Sourness & Pulp Quality

Tamarind is what gives this chutney its signature tang. You can use tamarind pulp or whole tamarind pods. If using pods, soak them in warm water for about 15-20 minutes, then squeeze out the pulp. The quality of the tamarind really impacts the flavor, so try to find a good quality one.

Spice Powders – Turmeric & its Benefits

Turmeric adds a beautiful color and a subtle earthy flavor. Plus, it’s packed with health benefits! Don’t skip it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and sauté for a few seconds until they start to sizzle.
2. Add the green chillies, garlic cloves, and dried red chillies. Sauté for 2-3 minutes, until fragrant.
3. Now, toss in the mint leaves and coriander leaves. Mix well and cook until they wilt down – this usually takes about 4-5 minutes.
4. Stir in the chopped tomatoes and cook until they soften. Add the turmeric powder and mix everything together.
5. Let the mixture cool down a bit. Then, transfer it to a blender along with the tamarind and salt. Blend until you have a smooth, vibrant green paste. Add a splash of water if needed to reach your desired consistency.
6. Time for the tadka! Heat 1 tablespoon of oil in a small pan. Add the mustard seeds, urad dal, chana dal, dried red chillies, and curry leaves. Sauté until the mustard seeds pop and everything is fragrant.
7. Pour the hot tadka over the blended chutney and mix well. The sizzle and aroma are amazing!

Expert Tips

• Don’t overcook the herbs – you want them to retain their bright green color.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a smoother chutney, strain it through a sieve after blending.

Variations

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

Spice Level Adjustment

My friend, Priya, loves her chutney fiery. She adds a ghost pepper (bhut jolokia) to the mix! For a milder version, remove the seeds from the green chillies or use fewer chillies altogether.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptations (e.g., Onam Sadya, Diwali Farsan)

During Onam, my family always makes a slightly sweeter version of this chutney to serve with the Sadya. I just add a tiny bit of jaggery to the blend. For Diwali, it’s perfect with all the crispy farsan!

Serving Suggestions

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

• With idli and dosa for breakfast
• As a dip for samosas and pakoras
• Served alongside rice and dal for a complete meal
• Spread on sandwiches or wraps
• Even as a marinade for grilled chicken or fish!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might lose a little of its vibrant green color, but the flavor will still be fantastic. You can also freeze it in ice cube trays for longer storage.

FAQs

What is the best way to store leftover green chutney?

An airtight container in the fridge is best! Or freeze it in ice cube trays for easy portions.

Can I make this chutney ahead of time?

Absolutely! The flavors actually develop even more overnight.

What can I substitute for tamarind in this recipe?

If you can’t find tamarind, you can use lemon or lime juice, but it won’t have the same depth of flavor. Start with 1 tablespoon and adjust to taste.

How do I adjust the consistency of the chutney?

Add a little water, one tablespoon at a time, until you reach your desired consistency.

What is the role of the tadka (tempering) in this chutney?

The tadka adds a wonderful aroma and depth of flavor. It’s a crucial step!

Can I use a food processor instead of a blender?

Yes, a food processor will work, but you might need to scrape down the sides more often to ensure a smooth consistency.