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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4.8 from 10 votes

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Indian Green Chutney

Prep Time

5 mins

Total Time

5 mins

 

This Indian Green Chutney goes with all kinds of Indian food, pita chips, and even chicken nuggets!

Course: Side Dish

Cuisine: Indian

Dietary Consideration: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Cooking Style: Blender

Ease of Cooking: No Cook, Pour and Cook, Under 30 Mins

Recipe Type: Fat Bombs, Full Liquids/Soft Foods, Spices & Sauces

Servings: 8 servings

Calories: 41 kcal

Author: Urvashi Pitre

Ingredients

• 1/2 cup Unsweetened Shredded Coconut
• 1/2 cup hot water
• 2 cup cilantro, chopped
• 6 cloves Garlic
• 1/2-1 Jalapeño pepper
• 1/4 cup mint leaves
• 1 lemon, juiced
• 1/4-3/4 cup water, as needed

US Customary - Metric

Instructions

1. In your blender/food processor container, soak the coconut with hot water while you gather other ingredients.

2. 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. 

3. Add water sparingly to keep the contents moving.

4. Turn blender to high once the contents are moving freely until the chutney is puréed.

Recipe Notes

Serving size is 3 tablespoons

Nutrition facts per serving

41kcal | Fat: 3g | Saturated fat: 3g | Carbohydrates: 2g | Fiber: 1g

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.