Green chutney step-by-step recipe with video and photos.
About this recipe
Green chutney is an easy-to-make condiment that is an integral part of Indian snacks and street foods. Also called pudina chutney or hari chutney, it is a must when making a "chaat". This versatile chutney is a blend of mint leaves, cilantro, green chili, ginger, and garlic.
This Indian mint chutney is so easy to make and can be used in so many ways. Serve it as a dip with samosa, tandoori snacks, or other finger foods, or use it to make chaat (Indian street foods). It pairs well with roasted vegetables, and patties, or can be topped on your salads. You can also use it as a spread in sandwiches or wraps. I like to serve it as a dip with chips too.
Mint has several health benefits, one of the most important one being it aids in digestion. It is also a natural anti-inflammatory. Chewing mint leaves stimulate enzymes that aid digestion.
There are many ways to make it and the recipe I am sharing is the basic hara chutney. It is ready in 5 minutes and can be stored for up to one week in the refrigerator. It is also freezer-friendly.
Read on for ingredients, useful tips, and serving suggestions to make this lip-smacking cilantro chutney. Also, check out this recipe to make sweet tamarind chutney for chaat.
Herbs: Equal quantities of mint leaves and cilantro is used.
Ginger and garlic: These aromatics add a lot of flavor to the chutney.
Green chili: Adjust it as per your preference. You can also use serrano peppers instead.
Lemon/lime juice: The tang balances the chili so do not skip it.
Place cilantro, mint leaves, ginger, garlic, green chili, lime juice, and salt in a blender. Add ¼ cup of water and blend into a smooth paste.
Chutney is ready to be used or stored.
Using the same quantity of mint and cilantro balances the chutney without one of the herbs overpowering the chutney. However, you can alter it and use more mint if you like the strong flavor it imparts.
If you do not like the taste of raw garlic, you can skip it.
Store the chutney in the refrigerator for up to one week or freeze it for longer shelf life. To freeze the chutney, place them in an ice cube tray and freeze for a few hours. Once they are frozen, transfer them to a freezer-safe container.
Some versions also call for adding onions. If you want to use onion, use less water for grinding. Also, do not store the chutney for a long time if you add onions as the onions may make the chutney watery and thin.
You can add one to two tablespoons of yogurt when blending the chutney to reduce the heat from the chilies. In that case, skip the lemon juice.
How to use green chutney
Here are some recipes where you can use this chutney either as a dip or a spread.
This hara pudina chutney is:
- very easy to make and ready in 5 minutes,
- uses a handful of ingredients,
- versatile and can be used in many ways.
- 1 cup mint leaves
- 1 cup cilantro
- 3 cloves garlic
- 1 inch ginger
- 1-2 green chili or serrano pepper
- 2 tablespoon lime juice
- Salt to taste
- ¼ cup water
- Place cilantro, mint leaves, ginger, garlic, green chili, lime juice, and salt in a blender.
- Add ¼ cup of water and blend into a smooth paste.
- Chutney is ready to be used or stored.
So easy and the perfect topping to countless dishes, not just Indian ones.