Last Updated on December 16, 2020 by Chef Mireille
Making green chutney at home to accompany all of your Indian foods is quick, simple and easy!
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Do you eat out at Indian restaurants?
If you do, I can pretty much guarantee that you’ve had green chutney before. It is the basic required condiment that is on the table even before you get your glass of water.
Usually it, along with tamarind and sometimes mango chutney, comes complimentary on the table with papadum.
If you order any kind of flatbread or dosa, green chutney is going to come along with it as well.
Now when many people are still ordering more take out than dining in, maybe your local Indian take out NEVER sends enough chutney. Well now you can make it yourself and go swimming in Green Chutney if you like!
So what is green chutney made of? Basically, cilantro and mint with a few spices.
Why is green chutney sometimes smooth and sometimes chunky?
Basically, this is subjective. Some people prefer it smooth and some chunky.
How does green chutney become smooth?
It’s yogurt. Depending how much or how little yogurt you use, will determine how creamy of how chunky the chutney is.
You can even omit the yogurt completely and make Vegan Green Chutney. You can use water instead of yogurt to still get a smooth consistency.
What can you eat green chutney with?
- You can have it with any flatbread like Aloo Kulcha or Keema Naan
- Chickpea Spinach Samosas or Paneer Potato Samosas
- Bhindi (Okra) Pakoda or Plantain Pakoda
- Aloo Bonda (Potato Fritters) or Balekai Podi (Plantain Fritters)
- Use it as sandwich spread
…and if you’d like to try more chutney…
- Dried Shrimp Chutney
- Green Coconut Chutney
- Besan Chutney (chickpea flour)
- Sesame Seed Chutney
- Apple Date Chutney
- Mango Chutney
So now let’s see how easy it is to make Indian Green Chutney!
Indian Green Chutney – Cilantro Mint Chutney
- 1 teaspoon cumin seeds
- 2 cups cilantro leaves
- 1 cup mint leaves
- 1 inch piece of ginger
- 3 garlic cloves
- 2 green chillies
- Juice of ½ lime
- ½ teaspoon salt
- ½ cup yogurt
- In a dry skillet, roast the cumin seeds until it becomes fragrant.
- Using a coffee/spice grinder, grind the cumin seeds to a powder.
- Wash the cilantro and mint. Pat dry with paper towels.
- Rough chop the cilantro and mint.
- In a food processor, combine cilantro, mint, ginger, garlic, chillies, lime juice and salt.
- Process well to chop the vegetables.
- Add yogurt (or water) and process well.
- Add more or less yogurt to achieve desired consistency.
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Loving this version with yoghurt, Mir ! And what a lovely green hue this has got .. I add a handful
Of roasted & peeled peanuts when I need to up the volume / quantity
I prefer the creamier consistency with the yogurt. This is version we often get in restaurants here, especially the more high end ones.