Green chutney Recipe for Chaats and Snacks. A much loved condiment that is vibrant, fresh and tangy tasting that gives the oomph factor when served with chaats or snacks.
It is difficult to imagine any chaat recipe without a side serving of this green chutney along with date tamarind chutney aka sweet chutney. A chaat which is a mixture of misfits or fits put together or assembled has no or little taste on its own.
But what makes the chaat everyone's favourite taking it to a whole new level that tickles your taste buds is the addition of this green chutney along with date tamarind chutney
You can also check out this spiced plum relish which also tastes amazing when drizzled over chaats or served with snacks.
Making both these chutneys have become a part of meal prep now-a-days. I always have both the chutneys stocked up in the fridge.
Coriander & Mint Leaves
Always use the freshest bunch possible. This gives you the brightest looking and freshest tasting & smelling chutney.
You can either use both the leaves of same quantity or 1 part coriander and 1/2 the part mint leaves.
Adjust it according to your taste buds. We personally grind it very spicy as it mellows down a bit upon storing.
Again use the freshest ginger preferably one that is tender as it tastes best. You can also use ginger powder instead of fresh ginger.
Great for digestion. You can also use roasted cumin powder if you have on had as that also gives a good flavor to the chutney.
Dal or Nuts
I mostly use either roasted gram dal also called as chutney dal or as pottukadalai in tamil. It gives more volume and thickness to the chutney.
Alternately you can also use de-skinned unsalted peanuts or melon seeds.
Chaat masala powder
Gives an over all tangy and refreshing taste to the chutney.
Helps balance all the tastes in the chutney and also helps maintain the green colour.
Great for digestion and lends a tangy taste to the chutney
Gives a tangy taste to the chutney and the vitamin c in the juice helps prevent the chutney colour from becoming dark upon oxidisation.
It is a concentrated form of lemon juice that acts as a preservative and helps to store the chutney for a longer time.
Instead of using either dal or nuts to thicken the chutney, you can also use the peeled skin of vegetables like cucumber, chow-chow, or zucchini while grinding.
You can also add spinach which also increases the nutrient profile.
You can use 2 cloves of garlic while grinding, but we, at home personally do not prefer it. It is also best to skip it if you want to keep the chutney as Satvik and want to serve it on a fasting day.
Best way to store
Store the chutney in a clean, dry, and air-tight bottle and keep it refrigerated. When stored properly, this chutney will stay good even up to a fortnight.
Always use a clean spoon to take out the chutney and after every use, always put it back immediately in the refrigerator.
Avoid Chutney tasting bitter
Sometimes the chutney may taste bitter after grinding. This is due to over-grinding of the chutney more than necessary.
Avoid over-grinding the chutney as it will also make the chutney look very dark instead of the lush green it should be.
This green chutney tastes best with
See more Chutney Recipes
Green Chutney Recipe
- Coriander leaves - 1 bunch
- Mint leaves - 1/2 bunch
- Green chillies - 4 to 5 nos
- Ginger - 1 inch piece
- Cumin seeds - 1 tsp
- Roasted gram dal or de-skinned peanuts - 2 tbsp
- Chaat masala powder - 1 tsp
- Sugar - 1 tsp
- Black salt - 2 pinch
- Lemon juice - from 1 lemon
- White vinegar - 1 tbsp
- Salt - to taste
- Pick, clean and rinse coriander and mint leaves. Pat them well with a kitchen towel or air dry it by spreading on a cloth for 1/2 hour or till there is no moisture.
- Transfer coriander, mint and all the ingredients to a mixer jar.
- Grind to a coarse paste. Add little water only if necessary. Transfer to a clean, dry and air tight bottle.
- This green chutney stays good for upto 10 days when refrigerated.
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