Indian Green Chutney – Cilantro Mint Chutney

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Last Updated on December 16, 2020 by Chef Mireille

Green Chutney

Making green chutney at home to accompany all of your Indian foods is quick, simple and easy!

Indian Green Chutney - Cilantro Mint Chutney in a bowl

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!

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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.

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What can you eat green chutney with?

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…and if you’d like to try more chutney…

Chutney Recipes

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So now let’s see how easy it is to make Indian Green Chutney!

Indian Green Chutney - Cilantro Mint Chutney in a bowl
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Indian Green Chutney – Cilantro Mint Chutney

This basic green chutney can be enjoyed with all of your Indian foods and you can even use it as sandwich spread.
Prep Time10 mins
Course: Condiments
Cuisine: Indian
Servings: 8 people
Calories: 21kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Make it Vegan – You can use water instead of yogurt for a Vegan version.

Nutrition

Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 194mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Kalyani

    5 stars
    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

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