This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
I have a ridiculously easy recipe for you today, but the complexity of flavors in this green coriander chutney is really worth sharing!
It’s something that an Indian house makes almost every second day because we just love dipping everything in a fiery hot green chutney or mixing it with rice and dal when you want to spice up a simple meal. It’s incredibly versatile, and definitely worth including in your meal. A jar of this chutney will last you a week in the fridge and you’ll be reaching out for it again and again.
The flavors of this dip are super fresh – they’ll be like a blast in your mouth because you’ll taste the refreshing mint, the herby coriander, the sweetness from the sugar, tartness from the lime and the spice from the chillies. And all these together create a mindblowing combination that is plain addictive.
It’s such a simple recipe that I’m not going to keep this short and sweet, but here are some simple tips to make the best green coriander chutney, and the things you need to keep in mind so that you get it right every single time:
- Do not add too much water while blending. Both mint and coriander have quite a bit of water, and they will release it when blended with salt and sugar. If you add too much water to this, you will be left with a watery paste that will separate, so start with a tablespoon or two first, and then increase as you blend if you feel like you need more. You might need to use a spoon to or a spatula to scrape off the sides once but that totally depends on your blender
- The amount of chillies in the recipe should be adjusted to taste. We like ours quite spicy, but if you don’t, feel free to reduce it to half a chilli or deseed them before adding them
- You can also add things like garlic and/or raw mango to this green coriander chutney. The garlic adds a nice sharpness and honestly, I love garlic in everything. The raw mango (if available) makes this tart and also helps preserve the bright green color. But if you are adding raw mango, you can skip the lime juice or reduce it by at least half
- Because there is so much mint in this recipe, the color can darken pretty quickly. One way to avoid that is to add the lime juice right before serving. Even if the color darkens, it won’t change the taste at all
- Refrigerate the chutney in an airtight jar for up to a week. Anymore and the herbs will start spoiling
I hope you enjoy this super simple recipe as much as I do! Give your next batch of fritters their very own best friend!!
Serve green chutney with these snacks:
- Aloo Chaat
- Paneer Pakora
- Vegetable Pakoras
- Aloo Paneer Tikkis
- Tandoori Paneer Tikka
- Tandoori Whole Baked Cauliflower
- Crispy Baked Onion Pakodas
Green Coriander Chutney
- 2 cups Mint Leaves fresh
- 1 cup Coriander Leaves / Cilantro fresh
- 1/4 cup Onions sliced
- 3 tablespoon Lime Juice
- 1 teaspoon Sugar
- 1-2 Green Chillies or Serrano Peppers
- 1/2 teaspoon Jeera Cumin Seeds
- 1/2 teaspoon Black Salt or use regular salt
- Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.
- You may add 2 tablespoon peeled and chopped raw green mango to the ingredients. Reduce the amount of lemon juice to 1-2 teaspoon if adding mango.