Green Chili Chutney
Bright, fiery and fresh, this Indian green chili chutney blends green chilies with coriander, lemon and a little cumin for a sharp, punchy condiment that lifts everything from pakoras to sandwiches.
For 8 servings
- prep · ~5 min
Prep the chutney ingredients.
1.Roughly chop the green chilies.2.Peel and chop the ginger.3.Wash the coriander leaves well and shake off extra water.4.Keep the garlic, lemon juice, salt and water ready. - temper · ~1 min
Warm the cumin seeds.
Heat the oil in a small pan over low heat. Add the cumin seeds and cook for 20 to 30 seconds until fragrant, then take off the heat and let them cool slightly.
TIPKeep the heat low so the cumin smells nutty, not burnt. - mix · ~2 min
Grind the chutney.
Add the green chilies, coriander leaves, garlic, ginger, warmed cumin seeds, lemon juice, salt and water to a small grinder jar. Blend to a smooth or slightly coarse chutney, scraping down the sides as needed.
TIPAdd water a little at a time so the chutney stays thick and punchy. - assemble
Taste and adjust the chutney.
Taste the chutney and blend in a little more lemon juice or 1 tablespoon water if needed for balance and texture.
- serve
Serve the green chili chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shake or pat the coriander quite dry before grinding so the chutney stays thick instead of watery.
- 2Toast the cumin only until fragrant; even slight burning will make the chutney taste bitter.
- 3Add the water in small splashes while blending to keep the chutney concentrated and punchy.
- 4For a smoother grind in a small jar, blend chilies, garlic and ginger first, then add coriander.
- 5If the chutney tastes too sharp, let it rest 10 minutes so the garlic, chili and lemon mellow together.
- 6Store in a clean glass jar with a thin film of oil on top to help preserve its bright green color.
Adapt it for your goals.
Minty
Replace part of the coriander with fresh mint for a cooler, more aromatic chutney that pairs especially well with kebabs and chaat.
low spiceLow-spice
Use fewer green chilies or remove some seeds for a milder version that still keeps the garlic, ginger and lemony punch.
no garlicNo-garlic
Skip the garlic for a lighter, sharper chutney often preferred for fasting meals or when serving with delicate snacks.
thick sandwich spreadThick-sandwich-spread
Reduce or skip the extra water so the chutney stays dense and spreadable for sandwiches, wraps and rolls.
Why this is on our healthy list.
Herb-Forward Freshness
Coriander leaves add freshness along with plant compounds and make this condiment flavorful without relying on heavy ingredients.
Naturally Intense With Little Oil
Most of the bold taste comes from chilies, ginger, garlic and lemon, while the recipe uses only a small amount of oil.
Aromatic Digestive Spices
Ginger, garlic and cumin bring classic Indian aromatics that add depth and are traditionally used to support digestion.
Frequently asked questions
It is quite hot because it uses a large amount of green chilies. For a gentler chutney, reduce the chilies or remove some seeds before blending.
