Green chutney is a vibrant, tangy, and spicy condiment that enhances the flavor of many dishes. It pairs well with snacks like samosas, pakoras, chaats, sandwiches, and even grilled meats. This detailed guide will help you make restaurant-style green chutney at home with step-by-step instructions, ingredient variations, and storage tips.
Ingredients
Basic Ingredients:
- Fresh coriander leaves – 1 cup (tightly packed)
- Fresh mint leaves – ½ cup (tightly packed)
- Green chilies – 1-2 (adjust to taste)
- Garlic cloves – 2 (optional, but enhances flavor)
- Ginger – ½ inch piece (optional)
- Lemon juice – 1 tablespoon (for tanginess)
- Salt – ½ teaspoon (adjust to taste)
- Water – 2-3 tablespoons (adjust for consistency)
Optional Ingredients for Extra Flavor:
- Yogurt – 2 tablespoons (makes it creamy and balances spiciness)
- Roasted cumin powder – ½ teaspoon (adds an earthy aroma)
- Black salt – ¼ teaspoon (enhances tanginess)
- Sugar – ½ teaspoon (balances flavors)
- Onion – 1 small (adds depth and mild sweetness)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Wash the herbs thoroughly under running water to remove dirt and grit.
- Pluck only the fresh leaves from coriander and mint stems. Avoid thick stems as they can make the chutney bitter.
- Chop the green chilies, garlic, and ginger into smaller pieces for easier blending.
Step 2: Blend the Chutney
- Add coriander, mint, green chilies, garlic, and ginger to a blender or food processor.
- Pour in lemon juice, salt, and 2 tablespoons of water to help with blending.
- If using optional ingredients like yogurt, cumin powder, black salt, sugar, or onion, add them now.
- Blend until smooth. If needed, add a little more water (1 tablespoon at a time) to reach the desired consistency.
Step 3: Adjust Seasoning
- Taste the chutney and adjust the salt, spice, or tanginess.
- If too spicy, add a little more lemon juice or yogurt to mellow it down.
- If too tangy, balance with a pinch of sugar.
Storage Tips
- Refrigeration: Store in an airtight container for up to 4-5 days.
- Freezing: Freeze in an ice cube tray and transfer cubes to a ziplock bag. This way, you can use small portions as needed for up to 3 months.
- Preventing Discoloration: Add a few drops of lemon juice or oil on top before storing to retain the green color.
Variations of Green Chutney
1. Spicy Green Chutney
- Use extra green chilies and add black pepper for a fiery kick.
2. Creamy Chutney
- Blend with ½ cup yogurt or 2 tablespoons mayonnaise for a milder and creamier texture.
3. Coconut Green Chutney
- Add ¼ cup grated coconut for a South Indian-style chutney that pairs well with dosas and idlis.
4. Street-Style Chaat Chutney
- Mix ½ teaspoon chaat masala and black salt for an authentic street-food flavor.
Serving Suggestions
- With Snacks: Serve as a dip for samosas, pakoras, aloo tikki, or kachori.
- For Chaats: Drizzle over sev puri, bhel puri, dahi puri, or pani puri.
- With Grilled Dishes: Pairs well with chicken tikka, kebabs, and grilled vegetables.
- In Sandwiches & Wraps: Spread on sandwiches, rolls, or wraps for extra flavor.
- As a Rice Condiment: Mix with steamed rice or serve alongside biryani and pulao.
Final Tips for Perfect Green Chutney
✔ Use fresh herbs – Old coriander or mint can make the chutney bitter.
✔ Balance flavors – Adjust salt, spice, and tanginess according to your taste.
✔ Use cold water for blending – Helps retain the bright green color.
✔ Blend in batches – If making a large quantity, blend in small portions for a smoother texture.
Now you have everything you need to make perfect green chutney at home! Try it out and enjoy its refreshing taste with your favorite dishes.
