This delicious Indian Green Chutney goes with so many things! From all kinds of Indian food, pita chips, to even chicken nuggets! Whip some up and enjoy an extra burst of flavor with your next snack or appetizer.
What Do I Eat This Green Mint Chutney Recipe With?
- Samosas- makes a great samosa sauce.
- Pakoras- dip in this cilantro chutney.
- Chicken Nuggets- who says it's only samosa chutney?
- Pita Chips- enjoy them in this Indian green chutney.
- Bombay Sandwiches- made extra delicious with green chutney as a spread.
It's actually really, really good on a bread and butter sandwich, especially if you layer it with thinly sliced tomatoes and cucumbers. Most of us grew up eating those.
What Is Green Chutney Made Of?
Most Indian restaurants in the States serve you a green chutney as a starter, but I often find it a little lackluster. So, this is how I learned to make it in India.
- Shredded Coconut
- Cilantro (Coriander)
- Garlic
- Jalapenos
- Mint
- Lemon
Tips And Tricks For Making Indian Chutney
- Traditionally, this Indian green sauce is made with fresh, shredded coconut. But since that can be hard to find, I used dried, shredded coconut.
- All of the spice in this recipe comes from the green chili, so adjust that to your taste.
- Note the texture below. You want it smooth but with a little texture left to it so it doesn't feel like you're eating baby food.
- Coriander in India means cilantro and it's used to refer to both the seeds as well as the leaves.
How To Make Chutney
- In your blender, soak the coconut with hot water.
- Chop the cilantro (coriander), garlic, jalapeño, mint leaves.
- Add water.
- Blend at low speed.
- Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn the blender to high until the chutney is puréed.
If you love dipping and delicious food, this Indian Green Chutney is the perfect treat for you! It's super easy and will take your snack or appetizer to the next level. If you love this recipe as much as I do, make sure you share it with your friends on Facebook and Pin to make it again soon.
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Ingredients
- 1/2 cup (42.5 g) Unsweetened Shredded Coconut
- 1/2 cup (125 g) hot water
- 2 cup (32 g) Cilantro, chopped
- 6 cloves (6 cloves) Garlic
- 1/2-1 (0.5 ) Jalapeño Peppers
- 1/4 cup (11.25 g) mint leaves
- 1 (1 ) Lemon, juiced
- 1/4-3/4 cup (62.5 g) Water, as needed
Instructions
- In your blender/food processor container, soak the coconut with hot water while you gather other ingredients.
- Roughly chop the cilantro, garlic, jalapeño, mint leaves, and add another 1/4 cup water. Blend at low speed and tamp down from time to time. Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn blender to high once the contents are moving freely until the chutney is puréed.
Diane Yerger
Healthy and delicious!!!
maitri parikh
Definitely want to try this recipe. What blender on a budget would you suggest for the chutney.
Tina K.
I though I'll never ditch my green cutney made with onion,tomato, imlee, coriander and mint but this one really changed my mind- so full of flavors - YUM!
Donna
Will this recipe work if doubled, and if yes, how long will it last in th fridge?
URVASHI PITRE
Yes and I’d say about a week at most
Shahira Karmali-Kassam
can you freeze this?
URVASHI PITRE
I think so but I'm not sure if it will taste as fresh after defrosting. I suspect it will still be good for cooking with, but maybe not for a side dish.