Green Chutney Recipe – Mint Cilantro Dip for Snacks & Chaat

Last Updated on 2 months by Neha Deshmukh

Green Chutney Recipe – Mint Cilantro Dip For Snacks & Chaat

Introduction

Oh, green chutney! Is there anything it doesn’t make better? Seriously, this vibrant, flavorful dip is a staple in my kitchen. It’s the perfect accompaniment to everything from samosas and pakoras to sandwiches and even just a simple plate of rice. I first made this when I was trying to recreate the amazing street food flavors I experienced on a trip to Delhi, and honestly, it’s been a family favorite ever since. It’s so easy to whip up, and the fresh flavors are just unbeatable. Let’s get into it!

Why You’ll Love This Recipe

This green chutney recipe is a winner for so many reasons. It’s incredibly quick – ready in just 10 minutes! It’s bursting with fresh, herbaceous flavors. Plus, it’s super versatile. You can adjust the spice level to your liking, and it’s a fantastic way to add a healthy dose of freshness to your meals.

Ingredients

Here’s what you’ll need to make this magic happen:

• handful Mint leaves
• handful Cilantro (coriander leaves)
• 1 medium Onion, roughly chopped
• 1 medium Tomato, roughly chopped
• 1 Green Chili, roughly chopped (adjust to your spice preference!)
• 4 Garlic cloves
• 2” piece Ginger, peeled and roughly chopped
• To taste Red Chili Powder
• 1-2 tsp Salt (start with 1 tsp and adjust)
• 2 Tbsp Chaat Masala
• ¼ tsp Sugar
• ¼ cup Lemon Juice (freshly squeezed is best!)
• 1 Tbsp Oil

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your chutney is perfect:

• Mint & Cilantro Freshness: Seriously, use fresh herbs! The flavor difference is huge. Look for bright green, perky leaves. About 1 packed cup of each is a good starting point.
• Onion & Tomato Selection: I prefer using red onions for a little extra bite, but any onion will work. Ripe, juicy tomatoes are key for a good texture.
• The Heat of Green Chilies: Green chilies vary so much in heat! Start with one, taste, and add more if you like things spicy. Removing the seeds will reduce the heat.
• Chaat Masala: The Flavor Key: Don’t skip the chaat masala! It’s what gives this chutney that signature tangy, savory flavor. It’s readily available at Indian grocery stores and online.
• Oil Choice for Vibrant Color: Adding a tablespoon of oil after blending helps keep the chutney a beautiful, bright green. Any neutral oil like sunflower or canola works well.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, gather all your ingredients. Roughly chop the onion, tomato, green chili, ginger, and garlic. No need to be perfect here!
2. Now, add the mint leaves, cilantro, onion, tomato, green chili, garlic, ginger, red chili powder, salt, chaat masala, sugar, and lemon juice to a blender.
3. Blend everything together until it’s super smooth. You might need to scrape down the sides a couple of times.
4. With the blender running on low, slowly drizzle in the oil. Blend for just a few seconds to incorporate it. This helps preserve that lovely green color.
5. Finally, transfer your gorgeous green chutney to an airtight container and pop it in the fridge. It tastes even better after the flavors have had a chance to meld!

Expert Tips

• For a smoother chutney, you can blanch the mint and cilantro for a minute or two before blending.
• If your chutney is too thick, add a tablespoon or two of water to reach your desired consistency.
• Taste as you go! Adjust the salt, lemon juice, and chili powder to suit your preferences.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, start with just a tiny pinch of red chili powder and omit the green chili altogether. For extra heat, add a second green chili or a dash of cayenne pepper.
• Regional Variations:
  • North Indian: Some North Indian versions include a small piece of amchur (dried mango powder) for extra tang.
  • South Indian: In South India, you might find green chutney with a touch of tamarind paste for a slightly different flavor profile.
• Festival Adaptations: This chutney is essential during festivals like Diwali and Holi. It’s perfect with all the savory snacks! My aunt always adds a little extra ginger during Diwali for a warming touch.

Serving Suggestions

Okay, the chutney is ready… now what? The possibilities are endless!

• Dip for samosas, pakoras, and vegetable fritters.
• Spread for sandwiches and wraps.
• Base for chaat preparations like bhel puri and sev puri.
• Serve alongside grilled meats or vegetables.
• Even a dollop on your dal-rice is amazing!

Storage Instructions

This chutney will stay fresh 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.

FAQs

Let’s answer some common questions:

• How long does this green chutney stay fresh? Up to 3-4 days in the fridge, in an airtight container.
• Can I make green chutney ahead of time? Absolutely! It actually tastes better after the flavors have melded for a few hours.
• What can I do with leftover green chutney? Use it as a marinade for chicken or fish, add it to soups or stews, or mix it with yogurt for a flavorful dip.
• Is it possible to freeze green chutney? Yes, you can! Freeze in ice cube trays for easy portioning.
• What is the best way to adjust the spice level? Start with a small amount of green chili and red chili powder, then taste and add more gradually.