How to Make Green Chutney at Home (Simple & Fresh)

There are several things I know to be true, one of which is this. Whenever me and my brother are at home with our parents, I ask for red chutney and he asks for green. This has been our unspoken order for as long as I remember. And over time, green chutney has become one of the flavors I associate with comfort, familiarity, and coming back to the table together.

If you have ever had a hot samosa with both chutneys, you already understand its appeal. The warmth and crispiness and the brightness of the green chutney make this experience perfect. If not? Consider this cold season a sign to order from your favorite Indian restaurant and ask them to add some green chutney. If you taste it, please come here again. I’ll tell you how to make it at home and how I’ve come to love it.

Ingredients needed for this green chutney

This green chutney is made with just a handful of ingredients, so the magic is in the proportions. When landing, adjust the balance of brightness, heat, and spiciness that you like the most.

coriander. star of the show. Be sure to use bright, freshly picked bunches, as their fresh, bright flavor forms the base of your chutney.

mint. A great addition to coriander, mint adds a cooling, herbal flavor that keeps the chutney fresh.

lemon. A good chutney needs some acidity, and lemon juice gives it just the right amount of acidity. Limes work just as well if you have them on hand.

Green chili pepper. Please adjust the spiciness to your liking. However, a small amount adds depth and rounds out the flavor without overpowering the herbal flavor.

salt. A generous pinch brings everything into focus.

sugar. A good balance between sourness and spiciness is enough. This isn’t about sweetness, it’s about harmony.

yellow onions. Mom’s secret. A small amount adds a subtle bite and helps create a smoother, more cohesive texture.

How to prepare and store this green chutney

Making green chutney couldn’t be easier. Add everything to a blender and blend until smooth. The real trick is in adjusting the flavors to achieve balance. In my house, my mother swears by a 2:1 ratio of coriander to mint, but this is a matter of personal preference. If you prefer a brighter mint scent, try a 1:1 ratio. If you’re a Team Coriander guy (like me), feel free to go closer to 3:1.

When blending, keep core flavor elements in mind such as salt, acidity, sweetness, and spiciness. The most important thing to do is to eat a little of each and savor as you go, as the exact proportions will depend on your preferences. When it feels flat, add salt. Too sharp? Adding a pinch of sugar helps. Want more brightness and kick? A squeeze of lemon or a little chilli usually does the trick. Small adjustments can make a big difference here.

When it comes to storage, green chutneys are best enjoyed fresh when the herbs are at their most vibrant. However, you can store it in an airtight container in the refrigerator for up to 3 days. After that, the flavor will start to dull, so make a batch to use up at its best.

Ideas for serving and using this green chutney

Green chutney is one of those endlessly versatile recipes. If you have a jar in your fridge, you’ll want to reach for it again and again. I love eating it with classic Indian dishes like chaat or pakoras, but it’s just as delicious when woven into your daily meals in fresh and unexpected ways. Here are some of my favorite methods to use throughout the week.

Use it as a sandwich spread. Green chutneys can be used alone or mixed with a little mayonnaise or yogurt to add a bright, herbal flavor to sandwiches, wraps, and even grilled cheese.

Mix it into a rich bean salad. Rich bean salads are all the rage, and for good reason. It’s easy to prepare and rich in fiber and vegetable protein. With a base of chickpeas, cucumber, and tomato, mix in a spoonful of green chutney for instant flavor.

Add to a delicious breakfast bowl. I love mixing it with yogurt or spooning it into a delicious breakfast bowl. Especially things like turkey eggs. Contrast adds freshness and makes the whole dish feel more dynamic.

Make it into a dipping sauce. Mix green chutney with yogurt for a quick dip, or serve it alone with chips, fries, or anything you want for a little more flavor.

Once you start using green chutney this way, it becomes less of a condiment and more of a kitchen staple, livening up whatever you pair it with.

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