Green Chutney is one of the most common accompaniments to Indian starters. It is made of fresh mint and cilantro with a hint of lemon and a few chilies to give some spice.
There are many different recipes to this chutney and you can pretty much add anything like peanuts, roasted chana dal, garlic, ginger, etc to give it a different flavor but I kept this one simple and made with staple ingredients which are always in your kitchen.
Green chutney goes best with?
Green Chutney can be served with various starters like Tikkas, kebabs, and almost all tandoori delicacies. It also goes well with Indian snacks like kachori, samosa, masala vada, bajjis, batata vada, etc. Green Chutney is an important part of Indian chaats like aloo tikki, dahi puri, dahi vada, papdi chaat, etc.
You can also add super finely sliced onion and cucumber to this chutney and serve with pulao, biryani or yellow rice with paneer platter.
Total time: 10 mins | Serves: 8 | Cuisine: Indian
Let’s see how to make green chutney now,
- Fresh Mint Leaves 50 gms
- Fresh Coriander Leaves 100 gms
- 3 Green chilies
- 1 Tbsp Lemon juice
- 50 ml water approx. or as required
- Salt to taste
- 250 ml Curd/Yogurt
- Prep all the ingredients first, like separate the mint leaves from the stalks (keep the stalks aside), chop coriander leaves, squeeze juice from a lemon.
- Now put mint leaves, coriander leaves, green chilies, lemon juice, salt and water into a mixer jar.
- Grind it into a smooth paste. Keep this aside
- Now take 250 ml yogurt/curd in a bowl and whisk it.
- Add 5-6 tbsp of green chutney to yogurt/curd and mix well.
- Green chutney is ready. Store it in the refrigerator in a clean airtight container for upto a week.
Note: Grind mint leaves, coriander leaves, green chilies, lemon juice, salt, and water. Now you can freeze this mixture in ice trays. Once it is frozen empty the ice trays and put them into a freezer bag and freeze again for future use. And whenever you need chutney just thaw a few cubes of chutney or microwave them for 20 sec and mix with curd/yogurt and the chutney is ready.
Now let’s see what to do with mint stalks/stems
Cut off the bottom part of the stalks and sow them into potting mix or soil.
Before you go…
I’d love to know your thoughts about this dish!! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #thecraftsandkitchen.
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