Before we even get to this green chutney recipe, I need to know...are you one of those people to whom cilantro tastes like soap?! If so, this recipe is not for you...and I'm so sorry. Because, if there’s one condiment that can instantly elevate the flavors of every thing it gets put on, it’s green chutney. This fresh, herbaceous, and zesty chutney is a staple in Indian cuisine (and for good reason). Use it drizzled over chaat, spread in sandwiches (my personal favorite), or served alongside kebabs.

If you love Indian food and want to explore some flavorful dinner options, try this Instant Pot Butter Chicken that can be made in 30 minutes or this easy crock pot chicken curry.

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Spoon of Green chutney being taken out from a jar

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Watch The How-To Video
Why is Green Chutney So Popular?
How Green Chutney is Used in Indian Cuisine
What You’ll Need to Make This Green Chutney
Step-by-Step Guide to Making This Green Chutney
Variations of Green Chutney
Tips for Making the Best Green Chutney
Frequently Asked Questions
Other Bangin' Dips and Spreads
Printable Recipe

What is Green Chutney?

Green chutney is a bright green sauce made primarily from fresh cilantro and mint leaves. It is blended with spices, green chilies, lemon juice, and sometimes yogurt to create a flavorful dip or accompaniment for various Indian dishes - especially street food. The chutney is known for its fresh, zesty taste and is an essential element in Indian cuisine, appetizers, and even some main courses.

The Origins and History of Green Chutney

The history of chutneys in Indian cuisine dates back thousands of years. The word “chutney” comes from the Hindi word chaṭnī, meaning “to lick” or “to eat with relish.” Indian chutneys have existed since ancient times and were originally made by grinding fresh ingredients using a stone mortar and pestle.

I've been eating green chutney all my life. My favorite way is to eat it as a spread between two pieces of untoasted white sandwich bread with thin slices of fresh cucumber. My mother also used to cut the crusts off. SO MUCH NOSTALGIA, SO MUCH FLAVOR.

Why is Green Chutney So Popular?

Green chutney is loved for its bold and refreshing flavor.

Enhances Flavor: The fresh herbs, citrusy tang, and hint of spice make green chutney a perfect flavor booster.
Versatile: It pairs well with mostly everything. Chaat, sandwiches, kebabs, samosas, and even as a meat marinade. You name it, green chutney is going to make it better.
Healthy & Nutritious: Packed with fresh herbs, green chutney offers antioxidants, vitamins, and digestive benefits.
Easy to Make: It requires just a few simple ingredients and can be made in minutes with no cooking.

How Green Chutney is Used in Indian Cuisine

1. Chaats & Street Food

One of the most popular uses of green chutney is in chaats, a category of Indian street food that includes pani puri, sev puri, bhel puri, dahi puri, and aloo tikki chaat. The chutney is drizzled over these snacks to add a spicy, tangy, and herbaceous kick.

2. Sandwiches & Wraps

In India, green chutney sandwiches are a favorite tea-time snack. The chutney is spread on bread along with butter, layered with fresh vegetables like cucumber, tomato, and potatoes, and enjoyed as a light yet flavorful treat. It is also used in frankies (Indian-style wraps) and kathi rolls to add extra flavor.

3. Dips & Condiments for Snacks

Green chutney is often served as a dipping sauce for snacks like samosas, pakoras, and dhokla. The chutney’s fresh and spicy taste balances out the richness of fried snacks.

4. Accompaniment for Grilled & Roasted Dishes

Tandoori dishes like chicken tikka, paneer tikka, and seekh kebabs are typically served with green chutney. The chutney’s tangy-spicy taste complements the smoky, charred flavors of grilled meats and vegetables.

5. Marinades

Green chutney is sometimes used as a marinade for meats and paneer, infusing them with fresh herb flavors before grilling or roasting. It can also be mixed into yogurt for a milder, creamier marinade. Try marinating tofu with green chutney for dynamite flavor.

6. Served with Indian Thalis & Meals

Many Indian thali meals feature green chutney as a side, adding an extra layer of taste to the meal. It pairs wonderfully with parathas, puris, dal, and rice dishes.

What You’ll Need to Make This Green Chutney

Cilantro
Mint
Green Chilies or serrano peppers
Garlic
Ginger
Salt
Cumin
Lemon juice
Water

Step-by-Step Guide to Making This Green Chutney

There's really nothing to it. Add all ingredients to a blender or food processor. Pulse until fully blended.

Add a few tablespoons of water as needed.

Green chutney in a jar surrounded by ingredients

Variations of Green Chutney

1. Classic Green Chutney (this recipe)

Made with cilantro, mint, green chilies, lemon juice, and spices, this is the most common version of green chutney.

2. Yogurt-Based Chutney

Some variations include yogurt for a creamier texture and slightly milder taste, making it perfect for pairing with kebabs and grilled dishes. I personally like to add yogurt if I plan to use green chutney as a marinade. Just 1-2 tablespoons will do the trick.

3. Coconut Green Chutney

Popular in South Indian cuisine, this version adds grated coconut for a richer texture and slight sweetness. It’s commonly paired with dosa, idli, and vada.

4. Raw Mango Green Chutney

A summer favorite, raw mango is blended into the chutney to give it an extra tangy kick, making it even more refreshing.

5. Nutty Green Chutney

Some versions incorporate peanuts, almonds, or cashews for a thicker, nuttier chutney, adding depth to the flavor profile. I love adding dry-roasted peanuts when I'm using the chutney as a sandwich spread.

Tips for Making the Best Green Chutney

To get the best-tasting green chutney:

Use Fresh Ingredients: Use fresh cilantro and mint leaves for the best flavor.
Balance the Spice & Tang: Adjust the amount of green chilies and lemon juice to get the right balance of heat and tang.
Avoid Oxidation: To keep the chutney vibrant green, add a few drops of lemon juice and store it in an airtight container.
Use Ice Cubes While Blending: Adding an ice cube while blending prevents the heat from dulling the color of the chutney. After all, we eat with our eyes!
Store Properly: Green chutney can be stored in the refrigerator for up to a week or frozen in ice cube trays for longer storage.

Close-up of green chutney on a spoon to show texture

Frequently Asked Questions

1. Can I make green chutney without mint?
Yes! While mint adds a refreshing taste, you can make green chutney using only cilantro.

2. How can I make my chutney less spicy?
Use fewer green chilies or remove the seeds before blending to reduce the heat.

3. Can I freeze green chutney?
Yes! Green chutney freezes well in ice cube trays. Once frozen, transfer the cubes to a freezer bag and use as needed.

4. What can I use instead of lemon juice?
You can use lime juice or a bit of tamarind paste for a different tangy flavor.

5. How do I keep green chutney from turning dark?
Storing it in an airtight container with a thin layer of oil on top or adding lemon juice helps maintain its vibrant color.

Other Bangin' Dips and Spreads

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