Green Chutney Recipe – Coriander, Mint & Ginger Delight

Last Updated on 2 months by Neha Deshmukh

Green Chutney Recipe – Coriander, Mint & Ginger Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for that one sauce, that one dip, that just makes everything better. For me, that’s green chutney. It’s vibrant, fresh, and adds a zing to absolutely everything – from samosas to sandwiches! I first made this when I was trying to recreate the street food flavors I missed so much after moving away from home, and honestly, it’s been a staple ever since. Let’s get into it!

Why You’ll Love This Recipe

This green chutney isn’t just a condiment; it’s a flavor bomb! It’s incredibly versatile, super easy to make (seriously, 5 minutes!), and packed with fresh ingredients. It’s the perfect accompaniment to Indian snacks, grilled meats, or even just a simple bowl of rice. Plus, it’s a fantastic way to add a healthy dose of fresh herbs to your diet. You’ll love how quickly it comes together and how much it elevates your meals.

Ingredients

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

• 1 cup coriander leaves (about 30g)
• ½ – 1 cup mint leaves (about 15-30g) – adjust to your preference!
• 3 cloves garlic
• 3 inch ginger piece, roughly chopped
• 2 tbsp roasted gram dal (chana dal)
• 3 green chillies (adjust to your spice preference)
• 1 tsp cumin powder
• 1 tsp chaat masala
• ½ – 1 tsp sugar (start with ½ tsp and add more to taste)
• ½ – 1 tsp salt (to taste)
• Pinch of hing (asafoetida)
• ¼ – ½ cup water (start with ¼ cup and add more as needed)
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney, so here are my little kitchen secrets:

• Coriander & Mint: Freshness is key here. Look for bright green, perky leaves. If they’re wilted, the chutney won’t have that vibrant flavor.
• Roasted Gram Dal (Chana Dal): Don’t skip this! It adds a lovely texture and nutty flavor. You can find it at most Indian grocery stores. If you can’t find it, see the FAQs for substitution ideas.
• Hing (Asafoetida): This little pinch adds a wonderful savory depth. It has a strong smell on its own, but it mellows out beautifully when blended. It’s almost magical!
• Green Chillies: The heat level is totally up to you. I usually use 2-3 for a good kick, but if you’re sensitive to spice, start with one. Different varieties of green chillies also have different heat levels, so adjust accordingly.
• Regional Variations: Some families add a small piece of tamarind for a tangy twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some chutney! It’s seriously simple.

1. First, roughly chop the coriander, mint, garlic, and ginger. No need to be perfect – the blender will do the work.
2. Add the chopped greens, garlic, ginger, roasted gram dal, green chillies, cumin powder, chaat masala, sugar, salt, and hing to a blender.
3. Now, start blending! Add water gradually, a tablespoon at a time, until you reach a smooth, flowing consistency. You might need a little more or less water depending on your blender.
4. Finally, stir in the lemon juice. This brightens up the flavors and adds a lovely zing.
5. Give it a taste and adjust the seasoning if needed. More salt? A touch more sugar? Go for it!

Expert Tips

• For a smoother chutney: Blend for a longer time.
• If it’s too thick: Add a little more water, one tablespoon at a time.
• If it’s too thin: Add a few more mint or coriander leaves.
• Don’t overdo the hing! A little goes a long way.

Variations

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

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Also naturally gluten-free.
• Spice Level Adjustments: As mentioned before, adjust the number of green chillies to your liking. You can also remove the seeds from the chillies for less heat.
• Street Food Style: My friend, Priya, adds a small piece of raw mango for that authentic street food taste. It’s amazing!
• Coconut Green Chutney: Add 2-3 tablespoons of grated coconut for a South Indian twist. My grandmother always made it this way!

Serving Suggestions

Okay, this is the fun part! What can you eat with this glorious green chutney?

• As a dip for samosas, pakoras, and other Indian snacks.
• Spread it on sandwiches and wraps.
• Serve it with grilled chicken or fish.
• Use it as a topping for chaat (Indian street food).
• Even a dollop on your rice and dal can take it to the next level!

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The color might fade slightly over time, but the flavor will still be fantastic. You can also freeze it in ice cube trays for longer storage.

FAQs

1. What is the best way to store green chutney and how long does it last?

Store it in an airtight container in the fridge for 3-4 days. Freezing in ice cube trays is great for longer storage!

2. Can I make green chutney ahead of time?

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

3. What can I substitute for roasted gram dal in green chutney?

You can use roasted peanuts or cashews as a substitute, but the flavor will be slightly different.

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

Use fewer green chillies, remove the seeds from the chillies, or add a pinch of sugar to balance the heat.

5. What are some creative ways to use green chutney besides as a dip?

Marinate chicken or fish in it, use it as a spread for sandwiches, or add a spoonful to your dal or rice for extra flavor!

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