Green Chutney Recipe- Coriander, Mint & Spicy Indian Dips

Last Updated on 3 months by Neha Deshmukh

Green Chutney Recipe: Coriander, Mint & Spicy Indian Dips

Hey everyone! If you’ve ever wondered what really makes Indian snacks sing, it’s all about the chutneys. Seriously, a simple samosa or pakora is elevated to another level with a vibrant, flavorful dip. Today, I’m sharing my go-to recipes for three essential Indian chutneys: Green Chutney, Red Chutney, and Sweet Chutney. They’re surprisingly easy to make, and once you have them in your fridge, you’ll find yourself reaching for them all the time. I first made these when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s been a journey of perfecting these recipes ever since!

Why You’ll Love This Recipe

These chutneys are more than just condiments; they’re flavor bombs! They add a fresh, spicy, and sweet kick to everything from snacks and appetizers to main courses. Plus, they’re incredibly versatile. You can adjust the spice levels to your liking, and they’re all made with ingredients you likely already have in your pantry. They’re perfect for meal prepping too – make a batch on Sunday and enjoy them all week long.

Ingredients

Here’s what you’ll need to make all three chutneys. Don’t worry, you don’t need everything for each one!

• 1 cup coriander leaves (about 70g)
• ⅓ cup mint leaves (about 20g)
• 3-4 green chillies (adjust to your spice preference)
• 1 tbsp lime juice (about 15ml)
• ½ tsp cumin seeds (about 2g)
• 1 pinch turmeric powder (about 0.5g)
• 2 garlic pods
• ½ inch ginger
• 7 garlic cloves
• 4-5 red chillies (adjust to your spice preference)
• 6-8 dates (about 120g)
• ¼ cup jaggery (about 50g)
• 1 piece tamarind (about 10g)
• 1 tsp red chilli powder (about 5g)
• ½ tsp cumin powder (about 2g)
• ½ tsp chaat masala powder (about 2g)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! Freshness is key, especially with the coriander and mint. Look for vibrant green leaves with no signs of wilting.

• Chillies: The heat level of green chillies can vary a lot depending on the variety. Start with fewer and add more to taste. Some regions in India prefer a milder chutney, while others like it fiery!
• Jaggery: Jaggery adds a lovely caramel-like sweetness to the sweet chutney. If you can’t find it, you can substitute with brown sugar, but the flavor won’t be quite the same. My grandmother always used jaggery, and I think it makes all the difference.
• Tamarind: Tamarind adds a lovely tang. You can find it in block form at most Indian grocery stores.

Step-By-Step Instructions

Let’s get cooking! I’ll walk you through each chutney one by one.

For Green Chutney:

1. Simply combine the coriander leaves, mint leaves, green chillies, lime juice, cumin seeds, turmeric powder, garlic, ginger, salt, and a splash of water in a blender.
2. Blend until you achieve a smooth, vibrant green paste. Add more water if needed to reach your desired consistency.
3. Store in an airtight container in the refrigerator.

For Red Chutney:

1. In a blender, combine the garlic cloves, red chillies, salt, and a little water.
2. Grind into a thick, fiery red paste. For a smoother texture, you can add a tiny bit of oil while grinding.
3. Optional: Add a small piece of tamarind for a touch of tang.
4. Refrigerate for later use.

For Sweet Chutney:

1. Boil the dates, jaggery, tamarind, and water together in a saucepan until the dates are softened.
2. Let it cool slightly, then blend into a smooth paste.
3. Return the paste to the saucepan and reboil for a few minutes.
4. Stir in the red chilli powder, cumin powder, and chaat masala.
5. Let it cool completely before storing in the refrigerator.

Expert Tips

• Don’t be afraid to adjust the amount of green chillies or red chillies to suit your spice preference.
• A splash of lemon juice can brighten up the green chutney if it tastes a little dull.
• For a smoother chutney, strain it through a fine-mesh sieve after blending.

Variations

Let’s get creative!

• Vegan: All these recipes are naturally vegan!
• Spice Level Adjustments: Reduce or increase the number of chillies to control the heat. Removing the seeds from the chillies will also reduce the spice.
• Uses for Leftover Chutney: Beyond snacks, use these chutneys as a marinade for chicken or fish, or stir a spoonful into your dal.
• Festival Adaptations: During Diwali, I love adding a little grated coconut to the sweet chutney. For Holi, a spicier green chutney is perfect with the festive snacks. My friend, Priya, always adds a pinch of hing (asafoetida) to her green chutney for a unique flavor.

Serving Suggestions

These chutneys are incredibly versatile! Here are a few ideas:

• Serve with samosas, pakoras, and other Indian snacks.
• Use as a dip for vegetable sticks or grilled paneer.
• Spread on sandwiches or wraps.
• Enjoy with idli, dosa, or uttapam for breakfast.

Storage Instructions

Store each chutney in an airtight container in the refrigerator. They should stay fresh for up to a week. You can also freeze them in ice cube trays for longer storage – just pop out a cube when you need it!

FAQs

Let’s answer some common questions:

• What is the best way to prevent green chutney from turning brown? Adding a squeeze of lime juice and storing it in an airtight container helps slow down oxidation.
• Can I freeze these chutneys? Absolutely! Freeze in ice cube trays for easy portioning.
• What can I substitute for jaggery in the sweet chutney? Brown sugar is the closest substitute, but it won’t have the same depth of flavor.
• How spicy can I make the red chutney? As spicy as you like! Just add more red chillies. Be careful though – it can get very hot!
• What are the traditional uses for each of these chutneys? Green chutney is often served with snacks and chaat, red chutney is a fiery accompaniment to South Indian dishes, and sweet chutney is a staple with chaat and snacks during festivals.

Enjoy making these chutneys! I hope they bring as much flavor and joy to your kitchen as they do to mine. Let me know in the comments how they turn out!