Green chutney is an Indian condiment made with either mint and cilantro or both. Coconut, yogurt, and nuts are often added to thicken the chutney. The green chutney is also known as mint chutney if cilantro is replaced with mint. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro. There are hundreds of variations of this chutney and every Indian /Pakistani home has its favorite version of this recipe. In this post, I’m trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into dosa, idli, sandwich, and curry chutney. Personally, this chutney pairs beautifully with a wide array of desi dishes, like chicken tikka, keema samosas, chicken samosas, egg rolls, and bohra fried chicken. You absolutely gotta try these recipes for the best experience! Versatile: If you skip yogurt, you still have thick chutney that is just perfect for chaat and burger. Color: The acidity in lemon keeps the chutney bright and vivid. Technique: Start with a liquid base, and keep adding leaves slowly until they turn into liquid. This technique keeps the blender rolling without the need to add water.
What goes into the recipe?
So the easy peasy cilantro and mint chutney begins with the blending of all the humble ingredients. You can use either a chopper or jug blender for this. I add a little yogurt at the bottom of the blender to keep the ingredients moving.
Mint: Fresh mint leaves bring a vibrant, cooling aroma and taste to your chutney. Look for bright green leaves with a peppery scent, organic would be best. Make sure that the leaves are not wilted. Cilantro: Cilantro, also known as coriander leaves, adds a slightly citrusy and earthy note to the chutney. I use both the leaves and tender stems for the best flavor. Yogurt: Plain yogurt provides a cool, creamy base for the chutney’s punchy flavors. Choose unflavored yogurt for the best results. If using Greek yogurt, use slightly less and consider adding water to adjust thickness if needed. Desiccated coconut: Fresh or desiccated coconut adds a delightful sweetness and a subtle crunch to the chutney. It also thickens the mixture slightly. Cumin: Toast them gently in a dry pan for a deeper flavor. Garlic: I have used fresh garlic for the best flavor. You can use paste too. Chili: Green chilies add a kick of heat to the chutney. Adjust the amount based on your spice preference. You can also use chili flakes if fresh chilies are unavailable.
How to make this?
Follow this step-by-step guide to make this quick chutney.
Wash cilantro and mint leaves in a large bowl of water, and pick the leaves from the top. This will allow the dust to sink into the bottom. Repeat the process 2-3 times by changing the water until water is clean. Put the washed leaves in the strainer to drain excess water.
This concoction can be frozen at this stage. You can add yogurt later after defrosting. This concoction can be adjusted to make yogurt less chutney for bun kabab, vada pao, and chaat.
Expert Tips
Homemade green chutneys are the best, as you control the quality of ingredients and tailor them to your taste. Another good thing is that you can freeze the thick green chutney paste. Then, whenever you need it, simply mix a portion into yogurt, and you’ve got a fresh batch of chutney for your meals.
HOW TO USE IT?
If you have a taste for herbs then, you love this chutney on anything. Here are a few suggestions.
For thick chutney: you may add 1-2 tablespoons of a roasted gram (like bhunna channa, or a handful sev or ghatiya) or roasted nuts of your choice. Cashews, almonds, and peanuts are common choices for nuts. For spicy chutney: Add more green chilies, red chili flakes, chat masala, gram masala, or ginger for a spicy kick. For tarty chutney: Add lemon juice, tamarind pulp for a sour chutney for chaat and dips. Skip Cilantro: If you are destined to hate cilantro (tastes like soap to you) then substitute cilantro with more mint. Skip yogurt: You can skip yogurt and add some mayonnaise for a thick sauce that is perfect for sandwiches. You can also add a tomato instead of yogurt but use the chutney within two days.
You can use it as a spread in the chutney sandwich. Green Chutney made an amazing dip for idli, samosa, or dosa. Drizzle it over pani puri or chaat. Make hariyali chicken curry or hariyali chicken tikka.
Want more sauces in your life, check these! If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
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