Slather some green chutney on my morning toast or aloo paratha and I am good to go. It is one spicy and flavorful accompaniment for all Indian snacks. Learn how to make the best green chutney for sandwiches, chat, parathas, dosas and more at home under 5 minutes. Variations included.

We make Mumbai sandwiches and chat like bhel puri, papri chat or even pakoras once a week. Having green chutney stocked up in the freezer is such a convenience. It makes even a simple Indian meal more flavorful. It is a great side to dal rice, parathas and khichdi too.

What is Green chutney?

Green chutney is also known as hari chutney or teekhi chutney in Hindi. It is the most popular Indian spicy dip that you will find in every Indian home or restaurant. Many call it as cilantro chutney too. Think it as Indian version of basil pesto but made with cilantro minus the oil and cheese.

It is very versatile and makes a perfect accompaniment for Indian snacks like samosas, sandwiches, and chat.

The best part of this Indian dip is that it is oil-free, vegan, gluten-free and very nutritious. So feel free to use it as a salad dressing too.

What is Indian green chutney made of?

Green chutney can be made a lot of ways with different combinations and ratios of ingredients.

Every Indian home has its own favorite green chutney recipe.

The main ingredients of a great tasting spicy chutney are fresh herbs like cilantro/coriander or as we call dhaniya or kotambir in India and mint (pudina).

The ingredients that are used to make this chutney are fresh ginger, green chilies, lemon, roasted cumin powder, and salt.

Homemade VS Store-bought chutney.

You can spend extra $’s each time you buy a jar of green chutney at your local Indian grocery store or even better make it at home like I do.

Homemade cilantro chutney takes just 10 minutes of your time from preparing the ingredients to actually making the chutney. It is healthy, cheap and affordable too.

Today I will show you how to make a big batch of this Indian dip at home and freeze it.

One more reason you should make and stock this chutney at home is that you can totally adapt it to your spice level.

Ingredients to make green chutney

Cilantro

The most important ingredient that cannot be substituted.

The tender stems of cilantro have a lot of flavor.

So do not forget to use stems along with the leaves.

Mint

Adds extra flavor and fragrance to the chutney. Highly recommended when pairing with samosas, kachori, dhokla or chat.

Green chilies

I use thin Indian green chilies. They are similar to Thai chilies.

Use serrano or jalapeños if Indian chilies are unavailable.

Note that different types of green chilies have a different heat level.

So, adjust the quantity with your judgment.

Fresh ginger

Use a big knob of fresh ginger and not the dry ginger powder.

Again, ginger enhances the taste.

Lemon juice

Use lemon generously. You may use fresh lemon or the one that you get in the bottle.

If you prefer a bit sour chutney then use lime instead of lemon.

Roasted gram split (Chana Dalia)

Add dalia to thicken up the chutney, completely optional.

Highly recommended when making sandwiches.

You may add peanuts too.

Roasted cumin powder (jeera)

I love adding roasted jeera powder to the chutney for overall taste. (Optional)

Salt.

Add salt responsibly to your taste.

Sugar (optional)

A pinch of sugar brightens the taste of the spicy chutney.

How to make cilantro mint chutney?

The process to make cilantro mint chutney is very simple.

All you have to do is gather your ingredients and blend it in your blender or mixer until smooth like a paste.

This process takes less than two minutes and a delicious healthy dip is ready to use.

How to thicken green chutney?

One of my friends thickens hari chutney using farsan i.e a fried snack like sev. In my opinion is quite unhealthy.

My preferred method of thickening green chutney is using roasted gram split (roasted chana dalia) or peanuts.

These ingredients are healthier, vegan and gluten-free too.

How do you store green chutney?

I like to make a big batch of dhaniya chutney and store it divided into the fridge and the freezer.

After making the chutney I store a portion of it in a small container in the fridge.

This chutney will stay good for up to 3 days refrigerated.

I freeze remaining chutney in small freezer-safe zip lock bags or small containers.

You can freeze green chutney in an ice cube tray until firm.

Once harden transfer the cubes into a zip lock bag and freeze until use.

How to thaw frozen chutney?

There are 3 ways you can thaw green chutney –

1. Place the frozen chutney in the refrigerator and let it thaw overnight.
2. Thaw chutney over the counter. (Will take 2-3 hours depending on the frozen size.)
3. Thaw quickly on the defrost mode in the microwave. (May take 1-2 minutes depending on the approx. weight.)

 

How to retain the bright green color of the chutney?

Cilantro mint chutney tends to darken or turn black in a few hours after it is made.

The color may look unappetizing but it is safe to consume it.

This mainly happens if mint or tomato is added to the chutney.

If you are not planning to use the chutney as soon as you make it then freeze it according to the directions mentioned above.

I generously add lemon juice to keep the chutney bright green (Mom’s tip).

Always blend in some roasted chana dalia split or peanuts to keep the chutney bright green.

You may add some yogurt to the chutney just before serving to lighten the color.

Avoid adding tomato to the chutney if you are not serving the chutney the same day.

Everyone has their own version of making this chutney

The restaurant serves mildly spiced and creamy chutney whereas the roadside hawkers and sandwich stalls make really spicy green chutney.

Bhelpuri and chaat chutney is very spicy too and more flavorful with the addition of mint.

The halwai version is my least favorite. The chutney that you get with samosas or dhoklas at the sweet mart is very watery and thinned out. It tastes great but the texture is a big turn off. Halwai style green chutney is the typical Punjabi chutney with the addition of garlic and sometimes tomato. The homemade version is so much better.

I am listing below my favorite variations of green chutney.

Variations

Though you can use these variations interchangeably with any warm or cold Indian snack here is a quick alteration and breakdown on how I like to use it –

Cilantro mint chutney for chat

The recipe given is a perfect accompaniment if you are looking for an authentic Indian cilantro mint chutney.

Pairs well with –

All Chat items like samosa, kachori, pakoras, bhel and sev puri.

Great with vada pav, parathas, khaman dhokla, chapati, adding to sabji or gravy.

Makes a tasty oil-free salad dressing.

Spicy green chutney recipe for sandwiches

To the base, chutney recipe add 4-5 extra green chilies and omit the mint.

Roadside sandwich carts in Mumbai make chutney without mint for sandwiches but add if preferred.

Pairs well with –

All types of toast, grilled or plain Indian sandwiches, parathas, addition to sabji’s.

Cilantro coconut peanut chutney for dosa

Add ¼ cup fresh or desiccated coconut to the given chutney recipe.

Swap roasted dalia split for peanuts and increase water by a ¼ cup or more to adjust the consistency.

You may top the chutney with a hing, curry leaves, mustard seed, cumin, and urad dal tadka.

Pairs well with –

This chutney tastes with South Indian food like idlis, dosas or vadas.

Punjabi hari chutney

Add 3 cloves of garlic, 1 small green tomato or ¼ cup chopped capsicum (green bell pepper) and omit the dalia completely.

This chutney will be quiet dark in color and not very thick.

Pairs well with –

Samosas, pakoras, parathas, dhokla, vadas.

Indian restaurant style green chutney with curd/yogurt.

Reduce the green chilies to make the chutney mild. Swap 3 tablespoons water with an equal amount of yogurt.

Pairs well with

Papad, parathas, Indian chat like sev puri, bhel, samosas, pakoras, and salads.

So which one is your favorite way to make this spicy chutney. Let me know in the comment section.

Helpful tips to make tasty cilantro chutney

• Don’t forget to use the tender stems of cilantro too.
• Use a blender or a mixer to make the chutney.
• Avoid food processor as it might give you coarse blend like pesto.
• Use peanuts or dalia to thicken the chutney for smoothly spreading on sandwiches.
• Adjust the green chilies to your spice level.

Interesting ways to use green chutney

• Add it to your sabzi or dal for extra taste.
• Thin it out with water or yogurt and use it as an oil-free salad dressing. Check out my recipe on Cilantro mint dressing for salads.
• Great condiment with French fries or tater tots.

Recommended Indian Recipes worth trying –

Mumbai Pav Bhaji

Mix dal Dosa without rice

No fry veg Hariyali kebabs

Green chutney pair well with –

Besan oat chila (savory pancakes)

Achari Paneer Puffs

Dal ki kachori

Indian Aloo Tikki burger

Quinoa Paneer Patties

Are we friends yet. Let’s connect on-

Facebook| Instagram | Pinterest | Twitter 

Do share it with the world! Pin this recipe for later reference.

Here is how you make green chutney recipe at home