Green chutney or Cilantro Chutney is a fresh and vibrant indian condiment made with fresh cilantro leaves, garlic, spices, yogurt and green chillies. Also known as hari chatni, it is oil free, no-cook, spicy and tangy! Also, gluten-free and easily made vegan (skip the yogurt & add lime juice).
If there is one condiment that I religiously make every week, it is green chutney! Chutneys or all sorts are staple in indian households, they bring a refreshing punch to our meals besides being incredibly simple to make(in most cases).
What Is Green Chutney
Green, or "Hari," chutney, as we call it, can have recipe variations from home to home. However, generally speaking, fresh coriander (and mint), green chilies, and spices are the common ingredients that are blended together to make this flavorful condiment. Some regions incorporate roasted peanuts or sev (gram flour noodles), while others include onion and roasted chana(chickpeas) while blending it.
Green chutney serves as a delightful accompaniment to snacks such as samosas and pakoras, as well as with chaat (indian street food). It can also be used as a spread for sandwiches and wraps, and goes well with rice dishes like pulao & biryani. Additionally, it can be used as a dip when serving appetizers like kebabs and tikka.
Green Chutney Taste
Think of it as cilantro sauce that offers a refreshing, herbaceous, and zesty flavor profile complemented by a kick of spiciness derived from green chillies. To achieve the most delicious taste, it is crucial to strike a perfect balance of ingredients else the green chutney may end up lacking depth and flavor.
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Ingredients
Here are the simple ingredients you need for making green chutney.
- Fresh Cilantro/Corinader leaves - Pick up the crunchiest, freshest cilantro bunch you can find. This is certainly the time to purchase organic cilantro!
- Green Chilies- If you can purchase sharp indian green chillies from south asian grocery stores, they are the best pick. Second pick is thai bird chillies from asian grocery stores. We need that fresh grassy heat! You get the idea! Dont use jalapeños, go for serrano peppers(seed on).
- Cumin Seeds- Add a wonderful smoky aroma and taste.
- Garlic - A must! Again refrain from pre packaged minced garlic or garlic paste in jars (those usually have a preservative mixed in that will spoil the taste of your chutney). Use fresh peeled garlic.
- Yogurt- Skip it for vegan version. Just 1 tablespoon yogurt adds a lot of creamy smoothness to this chutney. I always use it, however you may skip if you wish and add tang with lime or lemon juice.
- Amchoor Powder - Aka dry mango powder. This is basically raw mango dried up and ground into a fine powder. A must in north indian spice cabinets. You would have noticed me using it often in the curries I make. Tastewise, its super tangy and has a smokiness to it. Substitute with lime juice.
- Salt - I like using himalayan salt.
- Ice cubes- A must. My secret ingredient to preserve the green color as we blend the chutney.
Optional Ingredient Notes
Can I use Fresh mint leaves?
Certainly! You can enhance the above ingredient mix by adding a handful of fresh mint leaves. In fact, green chutney served in Indian restaurants always incorporates fresh mint. However, in our home, the traditional green chutney has always been made solely with coriander leaves, and I have continued the same practice. The mint variation, known as pudina chutney, is typically prepared specifically for chaat dishes.
Can I add ginger?
Indeed, adding a small knob of ginger is a great idea. When I prepare green chutney for serving with chaat, I often include ginger in the recipe. However, the inclusion of ginger ultimately depends on personal preference and how you intend to serve the green chutney. Feel free to experiment and customize the chutney to suit your tastes and the specific dish you plan to accompany it with.
How To Make Cilantro Chutney (Step By Step)
Prepare the Cilantro
Since its the hero ingredient, preparation of cilantro leaves is a crucial step in making great-tasting green chutney. It's important to ensure that the cilantro bunch you use is fresh and vibrant green in color. Avoid using a bunch with wilted or limp leaves, as that indicates it's not fresh.
I feel that the taste of green chutney is way better when you don't use the stems. However, I understand that separating the coriander leaves from the stems individually can be quite tedious. As an alternative, you can simply chop off about 1-2 inches of the stems from the root side. This helps avoid stringiness in the chutney and prevents dilution of its flavor.
Blend The Chutney
Add all the ingredients along with ice cubes to a blender jar and blend to smooth. Green chutney is ready! Easy peasy right?
You dont need to add water since ice will crush. However if really needed and you feel that the blender is struggling, add water slowly - a tablespoon or two.
Recipe Tips
- Use fresh, good quality cilantro and mint(if using).
- Adjist the heat levels as per your preference. Indian green chilies can be quite spicy, so if you're not accustomed to them, consider using milder green peppers or start with a small quantity.
- Experiment with the texture of your chutney by adjusting the blending speed and time. This will allow you to achieve either a chunky or smooth consistency based on your preference.
- Be careful with the amount of ice cubes you use during blending, as excessive ice can make the chutney watery in consistency.
- Feel free to add a touch of creativity to your chutney by incorporating roasted nuts, desiccated coconut, sev (gram flour noodles), or even a hint of sugar, depending on desired variation.
- You could use ¼ teaspoon kala namak (black rock salt) + ½ teaspoon chaat masala instead of amchoor.
- Substitute amchoor with fresh lime juice.
- You could scale up this recipe to double or triple the batch.
Top Tip
How To Keep The Cilantro Chutney Green
Use Ice cubes during blending. This trick is both mind blowing and life changing! When blending, the blades generate heat that can quickly cause the delicate herbs to darken, resulting in discolored chutney. Trust me, I have dealt with way too many brown or worse, black chutneys staring back at me before I learnt this trick.
A few ice cubes help maintain a cold temperature around the blades, effectively preventing oxidation and preserving the vibrant green color of the chutney. This simple yet effective trick ensures that your chutney retains its fresh and appetizing green appearance.
How To Store Green Chutney
Refrigerated
- Transfer the green chutney to an airtight jar or container. I prefer using glass containers with an air tight lid.
- Place the container in the refrigerator. You could store for 4-5 days. Keep in mind that over time, the color and flavor of the chutney will begin to fade.
Freezing
Alternatively, you could portion out the chutney in an ice cube tray and freeze for a month. Leave some space on the top since as it freezes, the chutney will expand a bit. Whenever you need to serve, simply thaw a cube or two on the kitchen counter or in the fridge. Please don't microwave to thaw.
Serving Suggestions
- Serve with stuffed parathas or with sandwiches and wraps.
- Drizzle on chaat dishes and samosa pinwheels.
- I love to pair it with all sorts of vegetarian and non vegetarian appetizers like chicken tikka and seekh kebabs.
- Serve with pulao and dal rice or khichdi.
- Use in your marinades.
Green Chutney (Cilantro Chutney)
Equipment
- Blender
Ingredients
- 2 cup cilantro leaves tightly packed
- 2 indian green chilies (hot), adjust to tolerance
- ½ tablespoon yogurt plain, substitute with fresh lime juice for vegan
- ½ teaspoon cumin seeds
- 2 garlic cloves
- ½ teaspoon salt adjust to taste
- ½ teaspoon amchoor powder (dry mango powder) or use chaat masala. Use fresh lime juice if you dont have those spices.
- 2-3 ice cubes
- 1-2 tablespoon water if needed
Instructions
- Pick the cilantro bunch and remove any wilted leaves. Wash 2-3 times under running water to remove the dirt.
- I chop off and discard 1-2 inches of the stems from the root side. Roughly chop the remaining tender stems and the cilantro leaves.
- Place the ice cubes near to the blade side. If you are using a blender jar that is placed inverted over the machine (like nutri bullet or magic bullet), place the ice cubes last. Basically we want the ice cubes to be near the blades so that they start crushing as soon as the machine starts. This will keep the blades cold as well as id the blending process (you wont need to add water).
- Add rest of the listed ingredients to the blender jar and blend to smooth. Green chutney is ready! You dont need to add water since ice will crush. However if needed, add a tablespoon or two water.
- Transfer the green chutney to an airtight glass jar or stainless steel container. I prefer using glass containers with an air tight lid. Place the container in the refrigerator. You could store for 4-5 days. Keep in mind that over time, the color and flavor of the chutney will begin to fade. Use within that time. Refer to the blog post for freezing instructions.
Notes
-
- You could use ½ cup fresh mint leaves and a small knob of ginger if you wish.
- Use fresh, good quality cilantro and mint(if using).
- Adjist the heat levels as per your preference. Indian green chilies can be quite spicy, so if you're not accustomed to them, consider using milder green peppers or start with a small quantity.
- Experiment with the texture of your chutney by adjusting the blending speed and time. This will allow you to achieve either a chunky or smooth consistency based on your preference.
- Be careful with the amount of ice cubes you use during blending, as excessive ice can make the chutney watery in consistency.
- Feel free to add a touch of creativity to your chutney by incorporating roasted nuts, desiccated coconut, sev (gram flour noodles), or even a hint of sugar, depending on desired variation.
- Serve with stuffed parathas or with sandwiches and wraps.
- Drizzle on chaat dishes and samosa pinwheels.
- I love to pair it with all sorts of vegetarian and non vegetarian appetizers like chicken tikka and seekh kebabs.
- Serve with pulao and dal rice or khichdi.
- Use in your marinades.
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