Green Chili Chutney
A fiery and tangy Indian condiment made from fresh green chilies, cilantro, and lemon juice. This versatile chutney adds a spicy kick to snacks like samosas, sandwiches, and chaat, and is ready in just 15 minutes.
For 8 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Fresh Ingredients (5 minutes)
- b.Thoroughly wash the green chilies and coriander leaves under cold running water. Pat them dry.
- c.Remove and discard the stems from the green chilies. Roughly chop them.
- d.Peel the ginger and garlic cloves and give them a rough chop to help with blending.
- 2
Step 2
- a.Blend the Chutney (5 minutes)
- b.Place the chopped green chilies, coriander leaves, ginger, garlic, cumin seeds, salt, and optional sugar into a high-speed blender or food processor.
- c.Squeeze in the fresh lemon juice.
- d.Blend the ingredients into a paste. Scrape down the sides as needed. Add 1-2 tablespoons of water, only if necessary, to achieve your desired consistency (smooth or coarse).
- 3
Step 3
- a.Prepare the Tempering (Optional, 3 minutes)
- b.Heat the oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
- d.Add the hing (asafoetida), give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
- 4
Step 4
- a.Combine and Serve (2 minutes)
- b.Transfer the blended chutney from the blender jar to a serving bowl.
- c.If you made the tempering, carefully pour the hot oil mixture over the chutney. You will hear it sizzle.
- d.Mix the tempering into the chutney thoroughly. Serve immediately with your favorite snacks or store in an airtight container in the refrigerator.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the chutney's vibrant green color, add a few ice cubes or use chilled water while blending. The cold temperature prevents oxidation.
- 2For a milder chutney, carefully remove the seeds and white pith from the green chilies before blending.
- 3Store the chutney in a clean, airtight glass jar in the refrigerator. It stays fresh for up to one week.
- 4For a chunkier texture, similar to a Maharashtrian 'thecha', use the pulse function on your blender instead of blending it smooth.
- 5This chutney is incredibly versatile. Use it as a dipping sauce for samosas and pakoras, or as a zesty spread for sandwiches and wraps.
Adapt it for your goals.
Creamy & Nutty
Add 2 tablespoons of roasted peanuts or 1/4 cup of fresh grated coconut while blending for a thicker, richer, and less spicy version.
Minty FreshMinty Fresh
Incorporate 1/2 cup of fresh mint leaves along with the coriander for a refreshing twist. This version pairs exceptionally well with kebabs and tandoori dishes.
Yogurt DipYogurt Dip
For a milder, creamier dip, skip the tempering and stir 1/4 cup of thick, whisked yogurt (curd) into the finished chutney before serving.
Why this is on our healthy list.
Boosts Metabolism
Green chilies contain capsaicin, a compound known to temporarily boost metabolism and aid in fat burning, making this chutney a flavorful addition to a weight-management diet.
Rich in Antioxidants
Loaded with fresh cilantro, ginger, and garlic, this chutney is a powerhouse of antioxidants that help combat oxidative stress and reduce inflammation in the body.
Aids Digestion
Ingredients like ginger, cumin seeds, and hing (asafoetida) are traditionally used in Indian cuisine to stimulate digestive enzymes, reduce bloating, and promote overall gut health.
Frequently asked questions
One serving of this chutney (approximately 2 tablespoons) contains about 30-35 calories, making it a very low-calorie condiment. The majority of the calories come from the oil used in the optional tempering.