Green Chutney

Green chutney is one of the most versatile chutneys you will ever have. It is highly adaptable and commonly used in multiple Indian cuisines. This delightful green chutney literally goes with anything like chaat, sandwiches, and snacks like samosas, pakoras, aloo tikki, dahi vada, and others. Even tandoori and kebabs are incomplete without green chutney.

What is Green Chutney?

Green chutney is a quick chutney that can be served with a variety of chaat appetizers, as mentioned earlier. 

This easy green chutney has numerous variations. We will be making our green chutney with cilantro and mint. 

Some recipes may use a lot of cilantro leaves but not a lot of mint leaves. It could also have garlic cloves and green chilies for additional flavor. The other variant of green chutney, often known as the green mint chutney recipe, features a high presence of mint leaves. However, because my recipe contains an optimal proportion of both, it can be used for any purpose.

Notable Ingredients At A Glance

Mint Leaves – Use only the leaves and discard the stems. The stems of mint leaves make the chutney bitter.

Cilantro – You can use the stems if they are delicate. If the stems are brittle and woody, discard them and only utilize the leaves. Always go for the fresh leaves for the best taste. 

Garlic – Garlic adds a pleasant aroma to the chutney. If you do not like the aroma of garlic, you can skip it. 

Green Chili – It imparts a peppery flavor. I used Indian chiles from the Indian grocery stores are medium-hot chilis. Serrano or Thai chilies can be used (if you want super spicy chutney). Use jalapenos if you have them on hand. Adjust the number of chilies to your taste and the sort of chile you’re using.

Tomato – Use chopped tomatoes to add tanginess to the chutney. 

You can also use lemon juice to add the tang to the chutney and to brighten the flavor. 

Salt & Water – Use as per requirement.

How To Prepare Green chutney?

Add the cilantro, mint leaver, chili, garlic clove tomatoes, and salt to a blending jar. Blend them to a fine paste. Add water if needed water, a little at a time, as you don’t want the chutney too watery. 

Once a smooth paste is formed, check the salt and add if needed. Then, serve it directly or store it in the refrigerator.

Some Tips For Preparing Green Chutney

• Adjust the number of green chilies to your preferred spicy level.
• If you add too much water, the chutney will become runny, and the flavors will be diluted. As a result, always start with a small amount of water and add more as needed.
• The amount of water used may vary depending on how much water is retained by the leaves after washing/rinsing.

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