Very addictive and Ready in just 5 minutes, this Vegan Green Chutney recipe is really versatile and must try! Learn how to make these delicious Indian inspired chutney step by step.
EASY GREEN CHUTNEY RECIPE
Made with just 6 easily available Ingredients, 1 blender or a small grinder, and just 5 minutes, this easy and quick flavorsome chutney is simply delicious.
Our Indian Inspired chutney has only 6 ingredients plus salt – coriander leaves ( cilantro ), mint leaves, green chilli, lemon juice, ginger, garlic, olive oil, and ground cumin.
How easy can that be?
Good News! You can have a supply of this Chutney all year long. As soon as you make it, store the chutney in the freezer-safe container, label it and freeze it up to a year.
It will keep fresh for up to 1 week in the refrigerator when stored properly in an airtight jar.
WHAT IS CHUTNEY?
Chutney is a sweet or spicy savory flavorful condiment from the Indian subcontinent. It is usually very quick and easy to make and can be made with a variety of herbs, vegetables, fruits with spices, salt, or sugar. Some of the chutney recipes require pre-cooking of the ingredients as in the Red Bell Pepper Chutney and Tomato Onion Chutney
You also add seasoning on the chutney to infuse extra flavors like in our Quick White Coconut Chutney.
When you visit Indian restaurants in the UK, they usually serve three sauces to go along with popadums. One is the Green color is the Yogurt Mint Dip, Brown Color is the Tamarind Chutney and Caramel Color is the Mango Chutney.
INGREDIENTS YOU’LL NEED
Fresh Coriander Leaves ( Cilantro ) are the base of this chutney. You can use the leaves and the tender stalks.
Mint Leaves add incredible freshness to the chutney. If you don’t have them handy, replace the quantity with coriander.
Green Chilli or Jalapenos are a must in this recipe. I prefer Green Chilli for that extra kick of heat. Also depending upon what I am going to serve with, I decide on whether to use green chilli or Jalapenos.
For serving in Sweet Potato Chickpeas Buddha Bowl, I like to use Jalapenos.
Likewise for making a Chaat Chutney ( Indian street food ), I prefer using Birds eye Green Chilli.
Lemon Juice is a must ingredient in this chutney and Do not sub for Amchur Powder ( Mango Powder ) or Vinegar. Lemon Juice is not just for the citrus zing in the chutney but also necessary to retain the vibrant green color.
Ginger & Garlic – Add a small portion of both for infusing extra flavors in this Green Chutney
Olive Oil lends a good consistency and also increases the shelf life of the chutney
Ground Cumin adds a hint of earthiness!
Salt to taste
Sugar ( Optional)
HOW TO MAKE GREEN CHUTNEY RECIPE STEP BY STEP?
To make this Fresh Green Chutney, add the coriander leaves, mint leaves, green chilli, garlic, ginger, salt to the blender jar or food processor.
Blend the ingredients to combine. Add very little water about 2-3 tablespoon, just enough to bind the ingredients together.
Add Lemon Juice, Olive Oil, Ground Cumin and process to combine well.
Taste and adjust the seasoning to your preference. Add a little more sugar for a hint of sweetness, salt to taste, lemon juice for that zing and garlic for that garlicky flavor.
This Chutney will stay good in an airtight jar for at least 3 days in the refrigerator and frozen for up to 1 month. You can make it the day before and serve it on the day! Thaw it the night before in the fridge and use it as desired.
There are at least 10 variations of this Green Chutney, that I make at home. It also depends upon what are ingredients readily available and how I am going to use this chutney.
GREEN CHUTNEY for Chaat ( Indian Street food ) like Sev Puri, Ragda Patties and Samosa Chaat– I like to add coriander leaves, green chilli, lemon juice, salt, and sugar. Add a little water to adjust the consistency to your liking.
CHUTNEY FOR MAKING SANDWICH SPREAD – Same ingredients as above, along with 2 Tbsp of salted peanuts. Blend them together until you have a spreadable consistency. Here’s a detailed recipe for making Mumbai Sandwich.
CORIANDER MINT CHUTNEY FOR APPETISERS LIKE PANEER TIKKA, SAMOSA
CHUTNEY FOR BUDDHA BOWLS – I like to use Coriander leaves, Jalapenos, Lime, Olive Oil, Garlic, and Salt.
SERVING SUGGESTIONS FOR GREEN CHUTNEY
Try this Indian-inspired chutney along with Haggis Pakora, Bread Pakora, or Onion Bhaji.
HOW DO YOU KEEP GREEN CHUTNEY GREEN?
I add a generous amount of Lemon Juice to my Chutney to keep it green. This Tip works really well when you are cooking with Green Herbs like Coriander, Mint, or even Fresh Spinach. Check out my Palak Paneer where this secret ingredient retains the bright vibrant green color of the curry.
HOW LONG CAN WE STORE THIS GREEN CHUTNEY?
Store the chutney in the airtight container. This Chutney will keep fresh for up to 1 week in a refrigerator and up to 1 year in the freezer.
IF YOU LOVE THIS RECIPE, YOU WILL ALSO LOVE
HAVE YOU MADE THIS RECIPE?
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- 1 Cup Coriander leaves
- 1/2 Cup Mint Leaves
- 1 Green Chilli
- 1 Clove Garlic
- 1 inch Ginger
- Juice of 1 Lemon
- 2-3 Tbsp Olive OIl
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Sugar
- Salt to taste
- To make this Fresh Green Chutney, add the coriander leaves, mint leaves, green chilli, garlic, ginger, salt to the blender jar or food processor.
- Blend the ingredients to combine. Add very little water about 2-3 tablespoon, just enough to bind the ingredients together.
- Add Lemon Juice, Olive Oil, Ground Cumin and process to combine well.
- Taste and adjust the seasoning to your preference. Add a little more sugar for a hint of sweetness, salt to taste, lemon juice for that zing and garlic for that garlicky flavor.
- This Chutney will keep fresh in an airtight jar for up to 1 week in the refrigerator and frozen for up to 6 month.