Green Chutney for sandwich, chaat, and snacks is spicy, tangy, and green in color. It is made by grinding Cilantro (coriander leaves), Mint leaves, Garlic, and Green Chilies, along with some spices. It is green in color, hence Hari Chutney (Green Chutney).
It can be used as a spread in a sandwich or as a dip to go with Indian snacks and chaat like Samosa, bhelpuri, Dahi vada, etc. I always keep Green Chutney in stock because we can eat it with almost anything. If you mix it with sliced onions, it forms an easy and delicious salad too.
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This chutney also has several health benefits and adds freshness to meals. For delicious green chutney, the ingredients used must be freshly ground. The fresher Cilantro, mint, ginger are, the better the chutney taste.
The post contains Helpful Tips & Tricks to make this tangy & delicious Green Chutney. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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⭐ABOUT THE RECIPE
Green Chutney or Cilantro-Mint Chutney is Indian Chutney usually served with chaat (Indian street food), snacks, and appetizers. It is made by grinding cilantro leaves, mint leaves, onion, garlic, lemon juice, green chili with salt & mango powder. It is a little spicy & tangy with the nice and empowering flavor of Cilantro.
This Green Chutney Recipe can be served as a dip or spread in a sandwich. This chutney can be used with Samosa, in Bhel Puri, over Dahi Vada, Stuffed Bread Pakora, and many more.
YOU CAN USE GREEN CHUTNEY:
- As a spread on one slice of bread in a sandwich with butter on another slice.
- Spread Chutney on a slice of bread and some namkeen for crunch over it.
- With any Indian starters like pakodas, samosa, bhel puri, etc.
- Mix it with onions and serve with pav bhaji, chole, or dal, etc.
- Add a small bit while making Lassi (buttermilk).
- Or you can also mix it in yogurt and serve it with parantha or thepla.
So basically, you can enjoy Green Chutney with almost anything.
🔪HOW TO MAKE GREEN CHUTNEY?
- Rinse cilantro & mint leaves properly to remove all the dirt. Then using a spinner, remove any excess water.
- . Put cilantro leaves, mint leaves, garlic, red onion, green chili, salt, and mango powder in a blender.
3. Blend it at high speed until all the ingredients are pureed.
4. Transfer the blended chutney to a container and enjoy.
Add water little by little when blending the ingredients. If you add too much water, the chutney will be too watery and it will not have right consistency.
💭PRO TIPS
- Rinse cilantro & mint leaves properly so that they are free from any dirt. Then spin it using a spinner to remove any excess water.
- Add Cilantro Leaves more than mint leaves. If you add more mint leaves, the color of chutney gets darker, if it is stored for some time. It can also develop a pungent flavor.
- Adding ginger or garlic is a personal choice, I add garlic only as that's how my Mom used to make.
- Also when adding Mint leaves, make sure to use smaller leaves. Big leaves have more potent taste and in turn makes the chutney a little pungent.
- Add green chilies as per your taste & flavor.
- I add Amchur Powder and Lemon Juice together for tanginess. You can add either one of them as per your taste.
- Add a little water in the chutney if required, this will give a better texture. Or add water little by little as needed.
- You can also add some green bell peppers to make the color of chutney more vibrant. I don't usually do this, but if you want nice & bright color then you can try it out.
📖VARIATIONS
Some Variation of Green Chutney that you can try:
- Peanuts: You can blend some roasted peanut along with other ingredients of green chutney. You can serve it with sooji pooda, or upma.
- Coconut: You can also add ½ - 1 cup of coconut (either grated or pieces) and blend with green chutney ingredients. You can serve this with idli, dosa, or uttpam.
- Tomato: For more tangy flavor and color, you cna use green tomatoes in the green chutney.
- Yogurt: Or you can mix some yogurt with green chutney. Serve it with paneer tikka, or potato fritters.
- Curry Leaves: Instead of adding mint leaves, you can add curry leaves too.
👪SERVING SUGGESTIONS
You can serve this green chutney as a spread in a sandwich. Or serve it as a dip with snacks like aloo tikki, pakora, dhokla, fried idli, etc.
🍽STORAGE
You can store Green Chutney in a mason jar or any glass jar in the refrigerator for 10-15 days. For longer use, you can also keep it in the freezer. Green Chutney remains good for 1-2 months in the freezer. Add a few tablespoons of green chutney to the ice tray and freeze it. Once the green chutney is in a freezer in ice cubes, store them in a Ziploc or any freezer stored bags or container.
You can defrost the freezer stored green chutney in the refrigerator overnight & use it as needed.
🧾FREQUENTLY ASKED QUESTIONS
Sometimes when you add a lot of mint leaves, the chutney may turn bitter. So I recommend adding 1-2 handfuls of mint leaves. And also, make sure to use small-sized mint leaves. First, small mint leaves are unlikely to make chutney bitter & secondly, they taste great.
You can have a variety of snacks and appetizers. It goes great with Indian chaat like aloo tikki, paneer tikka, samosa, dahi vada, etc. Also great with Indian snacks like stuffed bread pakora, roasted potatoes, smashed potatoes, etc. It can be served as a dip or spread in a sandwich.
Yes, it is healthy as it only has fresh herbs and no oil or cream.
Yes, green chutney is also good for weight loss. I always keep it in the refrigerator. Weight loss food is not exactly tasty, so pairing it with green chutney will make the meal flavorful. I use green chutney with almost everything. For example, with Indian stuffed Parantha, Besan Puda, Sandwich, add yogurt, etc.
You can use it to make hariyali tikka, mint pulao, or store it in the refrigerator to complement other dishes.
It depends. You can make it spicy to limit the spice level as per your liking. I like it spicy, so I add a good amount of green chilis in my hari chutney.
🥗OTHER CHUTNEYS OR SPICES
- TAMARIND CHUTNEY
- CHIMICHURRI SAUCE
- HOMEMADE PEACH JAM
- GARAM MASALA
- HOMEMADE HUMMUS
- CHAI MASALA
- LEBANESE GARLIC SAUCE
- CRANBERRY SAUCE
- CILANTRO-JALAPENO HUMMUS
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GREEN CHUTNEY FOR SANDWICH
Equipment
Ingredients
- 2 bunches Cilantro
- 1 bunch Mint or 10 stems
- 1 medium Onion chunks
- 10 Green Chilies as per taste
- 1 small Raw Mango (optional)
- 1 Lemon juice
- 3 cloves Garlic
- Salt
- 2 tablespoon Amchur/ Mango Powder
- ¼ cup Water (optional)
Instructions
- Rinse Cilantro, Mint, and Green Chilies very well in water.
- Take a mixer grinder jar and add the ingredients (Cilantro, Mint, Green Chilies, Salt, Lemon Juice, Garlic, Raw Mango, Onion, and Amchur Powder).(Note: If adding Raw Mango to the chutney, reduce the quantity of Amchur Powder to 1 tbsp).
- After adding all the ingredients, grind into fine puree. You can add a little bit of water (if needed) for grinding properly.
- Once done, transfer the prepared chutney to a mason jar. And add a little bit of water to the Mixing jar and shake it up to remove whatever chutney is left stuck on the side. Then transfer this water to the prepared chutney.
- Mix everything and serve with your favorite snacks.
Video
Notes
YOU CAN USE GREEN CHUTNEY:
- As a spread on one piece of bread in a sandwich with butter on another slice. And add sandwich stuffing of your choice
- Spread Chutney on a slice of bread and some namkeen for crunch over it.
- With any Indian starters like pakoras, samosa, bhel puri, etc.
- Mix it with onions and serve with pav bhaji, chole, dal, etc.
- Add a small bit while making Lassi (buttermilk).
- Or you can also mix it in yogurt and serve it with parantha or thepla.
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