A vibrant spicy green chutney, works as a perfect side dish for chaats or snacks and is super simple to make at home. Step wise picture recipe for making this green chutney at home.
I love chaats big time. Growing up, we had one odd store selling Samosas in our locality at the maximum forget chaats. I got introduced to proper North Indian chaats after moving to Bangalore. You cannot think about any chaat or snack without thinking about Green Chutney. It is spicy, slightly tangy and packs a punch in contrast to the sweet dates chutney which is also served along. Check out my dhokla and dabeli recipes too!
It is really simple to make Green Chutney at home. In fact anyone who gets to taste it can decode the recipe very easily. Fresh coriander leaves, mint leaves and green chillies – basic ingredients of this green chutney. But I think it is the proportion of these things along with the other spices that makes or breaks this green chutney.
Recently I harvested a big batch of fresh coriander and lettuce from my kitchen garden and that was the inspiration behind this green chutney recipe. It is indeed a great feeling to have your greens fresh from your garden and the freshness is incomparable! I have some okra and tomatoes growing up currently and more than excited to harvest them soon. Here is my bounty –
So the other interesting thing about this green chutney is its vibrant color. When mint leaves are ground, they oxide pretty quickly and that could turn the chutney darker. To counteract it, use lemon juice that stops the oxidation making the chutney bright green.
How to make Green Chutney
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- ½ cup Coriander Leaves tightly packed
- ½ cup Mint Leaves tightly packed
- 1 -2 Green Chillies
- ⅛ teaspoon Black Salt (2 pinches)
- ¼ teaspoon Chaat Masala
- ⅛ teaspoon Turmeric Powder (2 pinches)
- 1 teaspoon Lemon Juice
- Salt as needed
- Water as needed
- In a blender, add washed and roughly chopped coriander leaves, mint leaves, green chilli, black salt, chaat masala, turmeric powder, lemon juice and salt. Sprinkle very little water.
- Grind into a smooth paste and remove onto a jar.
- Store in fridge for longer shelf life
Detailed step by step picture recipe of making Green Chutney
1. In a blender, add washed and roughly chopped coriander leaves, mint leaves, green chilli, black salt, chaat masala, turmeric powder, lemon juice and salt. Sprinkle very little water.
2. Grind into a smooth paste and remove onto a jar.
3. Store in an airtight container in fridge for longer shelf life. Stays well for over two weeks.
- Adjust the number of green chillies depending on the spiciness.
- Don’t add too much water, just sprinkle a little to grind it smooth.
- Additional ¼ teaspoon of cumin/jeera powder can be added too.