A classic Green (Hari) Chutney is a refreshing blend of fresh coriander (cilantro), mint, ginger, garlic, and green chilies. Green Chutney recipe is so easy and quick plus making them takes only a few minutes.
This chutney can powerfully enhance the taste of any side dish. Basically, you can serve these coriander chutneys with any of your favorite food like Frankies, Parathas, Sandwiches, Pakoda, Samosa, Kachori, Chaat, Tikka, etc. You can also make a Dip by adding some chutney to plain yogurt.
Homemade pickles and chutneys are an integral part of Indian food. At my home, our dining table always has one or two bottles of pickles along with chutneys to be served for lunch or dinner.
My mom used to make chutney on grinding stone (Sil-Batta). It is similar to mortar pastle but instead of a bowl shape, the traditional sil-batta’s are flat in shape. Nothing can beat the taste of chutney or masala grounded in those stones.
When I was in Vadodara, my mom specially brought one for me from my village so that I can learn and use it. I much say once you can have tasted the chutney grounded in those stones you will realize what we are missing while using a blender.
This chutney is incredibly versatile and definitely worth including in your daily meal. A bowl of this chutney will last you a week in the fridge and you can also freeze them in a small box or ice-cube trays and enjoy this for weeks.
I like to store them in small condiment plastic cups. It’s very easy to use, all you have to do is just take out one cup and thraw in outside on the kitchen counter or microwave it.
Alternatively, you may pour the chutney in the ice-cube tray and freeze. Once they are all frozen, remove from the ice-cube tray and transfer them in a freezer bag or freezer container.
You can freeze and enjoy this chutney for up to 5-6 weeks. This retains the color/texture and prevents any freezer smell from getting in your chutney.
Defrost/Thawing the Chutney
When you are ready to use the frozen chutney, simply remove one cup or frozen cubes of green chutney you need, and thaw them in a bowl in the fridge or on your kitchen countertop at room temperature.
If needed right away, then place in microwaveable bowl and microwave for 30 seconds to 1 minute. And tangy, spicy chutney is ready to be served to enhance the taste of your food.
The consistency of the chutney is up to you or your taste. I like to keep it thick if serving with wraps or parathas and keep it thin when served with Indian snacks.
To make perfect green chutney at home follow the detailed step by step recipe posted below.
You may also try other similar recipes as:
- Green Mango Chutney
- Sweet & Sour Mango Chutney
- Coriander Tomato Chutney
- Momos Chutney
- Red Capsicum Chutney
Preparation Time: 5minutes ∏ Cooking Time: N/A ∏ Servings: 4-5
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Green Chutney:
Step1: Wash coriander and mint leave and remove the hard stems. In a blending, jar add coriander leaves, fresh mint leaves, green chili, ginger, garlic, cumin powder, chaat masala, and salt as per taste.
Step2: Add 2 tablespoons of water. Now blend it till smooth paste. Add more water if required. Check and adjust salt (while adding salt keep in mind that chaat masala also has salt in it, so add salt accordingly). Once done add juice from half lemon and mix well.
Step3: Transfer the chutney in an airtight container and store in the refrigerator for 4-5 days. Alternatively, you may put them in the freezer and use it for up to 5-6 weeks.
Step4: Green Chutney is ready. Serve green chutney with snacks of your choice. Enjoy!
- Do not add too much liquid while blending green chutney. Otherwise, your chutney won’t turn into a paste. Also, it will lose water and turn watery if you will add too much liquid.
- If you want thin chutney then you can add more 2-3 tablespoon water while blending.
- If you are going to use cumin powder, roast the cumin seed in a pan for a few minutes and then grind it to powder. Roasting will give the best flavor to the cumin.
- Green chilies can be added less or more as per your requirement.
- Always keep it in an air-tight container to retain color and taste and store the chutney in the fridge if not eating right away.