Green chutney is the everyday sauce of Indian homes: coriander, mint, green chilli and lemon blitzed in two minutes. It goes on sandwiches, with samosas and pakoras, and next to grilled kebabs. A splash of ice-cold water keeps it bright green.
Tips for the best Green Chutney
- Use ice-cold water and blend in short bursts. Heat from the blender is what turns the herbs dark.
- Pick the mint leaves off the stems. Mint stems taste bitter, while coriander stems are tender and full of flavour, so keep those.
- Add the lemon juice last and taste. A little more salt or lemon is usually all it needs.
Ingredient swaps
- No fresh green chillies? Use a jalapeño or serrano and start with half.
- Out of lemons? Lime juice works the same way.
- For a creamy dip, stir 2 tablespoons into half a cup of thick yogurt.
Green Chutney (Mint and Coriander)
Ingredients
Equipment
Method
- Wash the coriander and mint well and shake off the water. Pick the mint leaves off their stems.
- Put everything except the water in a blender. Add 2 tablespoons of the ice-cold water.
- Blend in short bursts, scraping down the sides, until smooth. Add a little more cold water only if needed to keep it moving.
- Taste and adjust the salt, lemon and chilli. Spoon into a clean jar and press plastic wrap or a little extra lemon juice on the surface to keep it green.
Notes
What to serve with it
- Crispy Paneer Pakoras, the classic pairing
- Masala Papad, for a crunchy starter
- Paneer Tikka Skewers, as a dipping sauce
Storing and reheating
Keep it in an airtight jar in the fridge for up to 3 days. For longer, freeze it in an ice cube tray for up to 2 months and thaw a cube or two when you need it.
Frequently asked questions
Why did my green chutney turn dark?
Heat and air darken the herbs. Blend with ice-cold water in short bursts, add the lemon juice, and store it in a full, airtight jar.
Can I make green chutney without mint?
Yes. Use all coriander for a milder chutney. It is still delicious with samosas and sandwiches.
Is green chutney the same as mint chutney?
They are close cousins. Green chutney usually uses more coriander than mint; mint chutney leans the other way and is often mixed with yogurt.
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