Green chutney, is amongst the few dishes in Indian cuisine that, I would say, have a very thankless job. Sitting on the table, with salt and pepper, hidden between the whole spread and not doing anything to draw attention to itself. Yet it’s always there for you; being a quintessential partner to that parantha or the kebab or the tickiya or adding a zing to that average main. When you think the food is missing something, chutney completes it with it’s unique flavour.
Indian cuisine is home to numerous varieties and variations of chutneys but the green chutney or the coriander-mint chutney would undoubtedly be the one recognised from north to south and east to west. This is the recipe what I have learnt from my mother. I would encourage you to taste the chutney as you prepare it so that you can adjust the spices according to your liking.
Preparation Time: 10 mins | Cooking Time: 10 mins
2 cup fresh coriander leaves (with their stem; just trim the roots), chopped
1 cup fresh mint leaves, chopped
2 green chillies, chopped
½ cup chopped tomato (use ½ cup chopped raw mango if they are in season)
½ tsp sugar
1 tsp dry mango powder (amchoor)
Black Salt to taste (black salt is preferred but you can use normal salt if black salt is unavailable)
Juice of ½ lime
- In a mixer, blend together chopped coriander, mint, green chillies and tomato. If required add a little water to ease the mixing. But be careful not to add too much as the chutney won’t get the right consistency if too much water is added.
- Add all the spices and the lime juice and give it another go in the mixer.
- Taste and adjust the spices. If you want more sourness, you can increase the dry mango powder or the lime juice. If in season, unripe green mango (kairi) is a good addition.
Transfer in a jar and serve as and when required. I normally make in large batches and freeze for later use.
Try these snacks to go with green chutney!