Indian green chutney is a versatile condiment that is an integral part of 'chaat' and snacks. It can be put together in 5 minutes and can be used in so many ways. Use this pudina chutney in chaats, as a dip with your finger foods, or as a spread in sandwiches and wraps. Vegan and gluten-free.
Why you will love this recipe?
- This hara pudina chutney is very easy to make and is ready in 5 minutes.
- I use just a handful of ingredients to make it.
- It is versatile and can be used in many ways.
Herbs: I use equal quantities of mint leaves and cilantro for this chutney.
Ginger and garlic: These aromatics add a lot of flavor to the chutney.
See the recipe card for full information on ingredients and quantities.
I like using the same quantity of mint and cilantro as it 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.
Store the green chutney in the refrigerator for up to one week or freeze it for a 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
As a dipping sauce: Serve this green mint chutney with snacks such as samosa, onion pakora, or chicken kebab. It can also be used as a dipping sauce for vegetables, such as carrots, cucumbers, and bell peppers.
As a spread: Use Indian green mint chutney as a spread for sandwiches, wraps, and burritos. It can also be used as a spread for pizza and quesadillas.
As a marinade: Indian green mint chutney can be used to marinate chicken, fish, and tofu. This will add a delicious flavor and moisture to the meat or seafood.
More Indian snacks recipes
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- 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.