How to make Green Chutney | Tasty Indian dip
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!
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
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.
Nutrition
Serving: 1 ServingCalories: 28kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 164mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 215IUVitamin C: 4mgCalcium: 10mgIron: 0.3mg