This Indian Green Chutney goes with all kinds of Indian food, pita chips, and even chicken nuggets!
This chutney goes with all kinds of Indian food, such as samosas, pakoras, etc. but I’ll be honest, I also eat it with chicken nuggets.
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. We taste-tested it with pita chips and it was absolutely delicious that way as well.
Most Indian restaurants in the States serve you a green chutney as a starter, but I often find it a little lackluster. This is how I learned to make it in India.
One note on the coconut. Traditionally you’d use a freshly grated coconut. Since those aren’t widely available, you can substitute frozen coconut, but even that is often only available in Indian stores, which are also not widely available.
So I made it with dried, shredded coconut. Try to buy the unsweetened one in the baking aisle, or use coconut flour with nothing else added to it.
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.
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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 pepper
- 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.
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.