This Indian Green Chutney is a tasty blend of coriander, mint, green chillies, lime juice, and spices. You’ll want to use it on everything!
Look at that colour 😍
I’ve always had a fondness for sauces and dips, but lately I’ve become absolutely obsessed with them. I’ll be content no matter how tasteless the dish is, as long as the sauce is outstanding!
This means my family has been getting easy meals where the sauce does most of the talking. Not only have they never complained, but my husband Tomi even suggested I should bottle my own sauces and sell them. What an ego boost, huh?
What’s even more exciting is that Kai, my 4-year-old, is now experimenting with sauces. We always have some sort of chilli sauce or dip on the table because we love heat. So lately, Kai has been asking to try some and we would put a smidgen of chilli on his food. He’s such a brave boy, he would sit there with his eyes watery, while chugging water. Mummy’s so proud of you ❤️
This vibrant Green Chutney is one of my favourite Indian condiments! The coriander and mint leaves give the chutney its beautiful fresh green colour.
Indian green chutney, also known as coriander chutney or mint chutney, has a refreshing and tangy taste. It comprises fresh roasted peanuts, coriander leaves, mint leaves, green chilies, lime juice, and spices. All we need to do is roast the peanuts and cumin and blend them together! How easy is that?
Green chutney goes with various of savoury snacks and dishes. It’s quite spicy, with a hint of tanginess. This chutney is also dairy free and vegan friendly!
Indian Green Chutney
How to preserve the green colour of chutney?
The lime juice in the chutney should help preserve the vibrant green colour and slow down oxidation. Storing the chutney in a good quality airtight container in the fridge will also help keep its colour longer. In saying that, the chutney will eventually go darker, but it won’t affect the taste.
Why is my Green Chutney bitter?
Having bitter Green Chutney is something most of us wish to avoid. If roasting the peanuts and cumin, don’t burn them as this may make the chutney bitter. Using too much mint or coriander, without balancing them properly with other ingredients such as sugar and lime, can also make the chutney bitter. Further, use the freshest herbs you can find and avoid including too many stems with the leaves. If you blend the chutney ingredients for too long, it may also turn bitter.
Is Green Chutney spicy?
Yes, Green Chutney is typically spicy. The small green chillies give it a fiery and tangy flavour. However, if you’re not a fan of spicy dips, you could always adjust the chutney heat level by using large green chillies instead. Remove the seeds from the chilli before blending and omit the small chillies.
What to serve with Green Chutney?
Green chutney enhances the flavour and freshness of Indian snacks like samosas, pakoras, and kebabs when served with them. You can also use it as a spread in sandwiches or wraps, or serve it alongside grilled meats and seafood.
Mouthwatering curry dishes to try:
Ingredients for Green Chutney
Unsalted peanuts – Peeled and unroasted peanuts are hard to find here, so I just used unsalted roasted peanuts. I also roasted them again on dry heat in a pan for extra flavour and aroma.
Coriander / cilantro and mint leaves – Try to pick the leaves from the coriander and mint only, but some soft stems near the leaves are okay. Tempting to blend the stems in may make the chutney bitter and lumpy.
Small and large green chillies. I used both small Thai green chillies (for heat) and larger ones (for flavour) in my recipe. Overall, the chutney had a good spicy kick to it. To make your chutney mild, remove the seeds from a large chilli before blending and omit the small chillies. Alternatively, if you like yours extra hot, use more small green chillies.
Chat / Chaat masala is a popular spice blend used in Indian cuisine. It’s tangy and savoury, made from a combination of ground spices such as cumin, coriander, dried mango powder (amchur), black salt, and chilli powder. Chaat masala adds a unique and zesty flavour to dishes. Since my local Indian grocers didn’t have any, I had to order my Chat masala online. If you can’t find any, just leave it out.
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
How to make Green Chutney
Step-by-step guide with photos
Toasting peanuts and cumin seeds add flavour and depth, but it’s optional if you’re short on time. Place a small frying pan over medium-high heat and roast the peanuts and cumin, stirring frequently, for 1 to 2 minutes or until fragrant. Careful not to burn the nuts or cumin as they’ll taste bitter. Set the peanuts and cumin aside for later.
Pick or cut the leaves from the coriander and mint stems. While a few soft stems are acceptable to blend with the leaves, remember that stems can add bitterness to the chutney.
Combine all the ingredients, including the peanuts and cumin, in a powerful blender or food processor, but use only 3 tablespoons of water. Blitz the ingredients on high until smooth. Stop and scrape the sides of the blender and blend again. Check the chutney and if it’s too thick, add in another tablespoon of water, then blend to combine. Try the chutney and adjust the salt, spice, or tartness to suit your taste.
How to store Green Chutney
Leftovers – Transfer the Green Chutney into an airtight container and store them in the fridge for up to 5 days. When frozen, the chutney will keep for up to 2 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
How to make Green Chutney | Tasty Indian dip
Video
Ingredients
- 30g / 1oz unsalted peanuts (NOTE 1)
- 1 tsp ground cumin seeds
- 25g / 0.9oz (1½ cup) coriander / cilantro leaves (NOTE 2)
- 10g / 0.4oz (½ cup) mint leaves (NOTE 2)
- 2 garlic cloves
- 15g / 0.5oz (3 thin slices) peeled ginger
- 2 small green Thai chillies (NOTE 3)
- 1 large green chilli (NOTE 3)
- ½ tsp chat masala (NOTE 4)
- 1 tsp sugar
- ½ tsp salt
- 1½ tbsp fresh lime juice
- 3 to 4 tbsp water
Instructions
- Toasting peanuts and cumin seeds add flavour and depth, but it's optional if you're short on time. Place a small frying pan over medium-high heat and roast the peanuts and cumin, stirring frequently, for 1 to 2 minutes or until fragrant. Careful not to burn the nuts or cumin as they'll taste bitter. Set the peanuts and cumin aside for later.
- Pick or cut the leaves from the coriander and mint stems. While a few soft stems are acceptable to blend with the leaves, remember that stems can add bitterness to the chutney.
- Combine all the ingredients, including the peanuts and cumin, in a powerful blender or food processor, but use only 3 tablespoons of water. Blitz the ingredients on high until smooth. Stop and scrape the sides of the blender and blend again. Check the chutney and if it's too thick, add in another tablespoon of water, then blend to combine. Try the chutney and adjust the salt, spice, or tartness to suit your taste.
