Simple Green Chutney
This vibrant, all-purpose Indian green chutney is a fresh and zesty condiment, perfect for elevating snacks, sandwiches, or any Indian meal with its aromatic blend of herbs and spices.
For 8 servings
Wash the coriander and mint leaves thoroughly under cold water. Pat them completely dry with a kitchen towel or use a salad spinner. Roughly chop the ginger and green chilies, and peel the garlic cloves.
In a high-speed blender or food processor, combine the washed and dried coriander leaves, mint leaves, green chilies, roughly chopped ginger, peeled garlic, roasted chana dal, fresh lemon juice, black salt, regular salt, and roasted cumin powder.
Add 2 tablespoons of the cold water to the blender. Start blending on a low speed, then gradually increase to high, pulsing initially to break down the ingredients.
Continue blending, scraping down the sides of the blender jar with a spatula as needed, to ensure all ingredients are incorporated. Gradually add the remaining cold water, one tablespoon at a time, until a smooth, thick, and pourable consistency is achieved. Avoid making it too watery; it should be thick enough to cling to a spoon.
Taste the chutney and adjust the seasoning as necessary. You might want to add more salt, lemon juice for tang, or green chilies for extra heat.
Transfer the freshly made green chutney to an airtight container.
Serve immediately with your favorite snacks, sandwiches, or as a side condiment with Indian meals. Store any leftovers in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh, vibrant herbs. Wilted herbs will result in a less flavorful and dull-colored chutney. Ensure they are thoroughly dry before blending to prevent a watery consistency.
- 2To maintain a bright green color and fresh flavor, blend with ice-cold water or a few small ice cubes. The cold temperature helps prevent oxidation and keeps the herbs from 'cooking' during blending.
- 3Avoid over-blending, which can heat the chutney and diminish the fresh, vibrant flavor of the herbs. Blend just until smooth, stopping as soon as the desired consistency is reached.
- 4For a thicker chutney, reduce the amount of water or increase the roasted chana dal slightly. For a thinner consistency, add a tiny bit more water, one teaspoon at a time.
Adapt it for your goals.
Nutty Chutney
Add 1/4 cup of roasted peanuts or cashews along with the chana dal for a richer, creamier texture and a delightful nutty flavor.
Yogurt ChutneyYogurt Chutney
For a milder, creamier dip, stir in 1/4 to 1/2 cup of plain Greek yogurt or dairy-free yogurt after blending the chutney. This is excellent with kebabs or as a cooling dip.
Spicy & TangySpicy & Tangy
Increase the number of green chilies for more heat and add a small piece of raw mango (if in season) or 1/2 teaspoon of amchur (dry mango powder) for an extra punch of tanginess.
Why this is on our healthy list.
Rich in Antioxidants
Coriander and mint leaves are packed with powerful antioxidants that help combat free radicals, protecting the body's cells from oxidative stress and damage.
Aids Digestion
Ginger, mint, and cumin are traditionally known for their digestive properties, helping to soothe the stomach, alleviate indigestion, and promote overall gut health.
Vitamin and Mineral Boost
This chutney provides a good source of essential vitamins like A and C from the fresh herbs, along with minerals, contributing to immune function and general well-being.
Frequently asked questions
When stored in an airtight container, this green chutney can last for up to 5-7 days in the refrigerator. For best flavor, consume within 3-4 days.
