Simple Green Chutney
A vibrant, zesty Indian chutney that comes together in minutes. Fresh coriander and mint leaves blend with green chili, ginger, and a splash of lemon juice for a bright, tangy condiment that wakes up any meal. Perfect with samosas, pakoras, sandwiches, or as a cooling spread.
For 8 servings
- prep
Prepare the greens and aromatics.
1.Wash the coriander and mint leaves thoroughly under cold running water.2.Roughly chop the coriander leaves and pick mint leaves off the stems.3.Peel and roughly chop the ginger into small pieces.4.Roughly chop the green chilies. - prep · ~1 min
Dry roast and crush the cumin seeds.
1.Heat a small pan over low heat and add cumin seeds.2.Dry roast for 30-40 seconds until fragrant, shaking the pan constantly.3.Transfer to a plate and let cool for a minute, then crush lightly with fingers or a spoon.TIPDon't let the cumin burn — it turns bitter. Pull it off the heat the moment you smell it. - mix · ~2 min
Blend everything into a smooth chutney.
1.Add coriander leaves, mint leaves, green chili, and ginger to the blender jar.2.Add lemon juice, roasted cumin, black salt, salt, and sugar.3.Add ice cubes and 2 tablespoons of cold water.4.Blend on high speed until smooth and bright green, scraping down sides as needed.5.Check consistency — add a splash more water if too thick, blend again.TIPIce cubes are the secret to keeping the chutney vibrantly green. They prevent the blades from heating the herbs. - prep
Taste and adjust the seasoning.
1.Taste the chutney and adjust salt, lemon juice, or sugar to your preference.2.Add an extra pinch of black salt for more tang if desired. - serve
Transfer to a bowl and serve immediately or refrigerate.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice cubes in the blender to keep the chutney a vibrant green and prevent the herbs from heating up.
- 2Dry roast cumin seeds just until fragrant — about 30 seconds — to avoid bitterness.
- 3Adjust green chili quantity gradually; start with 1 chili and add more for heat.
- 4For a thicker chutney, reduce water to 1 tbsp and add an extra ice cube.
- 5Store in an airtight container in the fridge for up to 3 days; stir before using.
- 6Make ahead by freezing in ice cube trays; thaw individual portions as needed.
- 7Do not over-blend; a quick 30-second blitz gives a slightly textured, rustic chutney.
Adapt it for your goals.
Low-oil
Omit the optional sugar and use only 1 green chili; this version keeps the chutney light and oil-free, perfect for those watching fat or sugar intake.
high proteinHigh-protein
Add 2 tablespoons of roasted peanuts or sesame seeds while blending; this adds protein and a nutty richness, great as a spread for protein-packed sandwiches.
jainJain
Replace green chili with a pinch of asafoetida (hing) and use white salt instead of black salt; this avoids root vegetables and stays Jain-friendly.
creamyCreamy
Add 3 tablespoons of plain yogurt or thick coconut milk during blending; this yields a creamy, cooling chutney ideal for pairing with spicy chaat or kebabs.
Why this is on our healthy list.
Rich in Antioxidants
Coriander and mint are packed with antioxidants like quercetin and beta-carotene, which help fight oxidative stress.
Aids Digestion
Mint and ginger both support healthy digestion, helping to soothe the stomach and reduce bloating.
Low-Calorie Flavor Booster
This chutney adds bold flavor without significant calories or fat, making it a smart choice for weight-conscious eaters.
Natural Detox Support
Coriander leaves contain compounds that may help bind and remove heavy metals from the body.
Frequently asked questions
Dried mint will not provide the same bright flavor or color; fresh mint is essential for authentic taste and texture.
