Green Chutney

Green Chutney is a welcome addition to almost all meals. It also complements all fried foods, Indian chaat and tandoori preparations.

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Green chutney in a bowl with tomatoes, lime, chilli and coriander around it

The heat of the chilli in this recipe goes well with the sweet and tangy flavour of the dates chutney. You will often find them side-by-side in various Indian preparations.

The most important step is to clean the green coriander leaves and the mint leaves very well.

I like to keep the green chutney in the fridge, and make fresh batches every week. When I feel that it is losing its zing, I add it to a rice dish like pulao to give it a pretty green tinge.

Green Chutney

Recipe by Sheetal RabindranCourse: SidesCuisine: IndianDifficulty: Easy
Prep time



This multi-purpose green chutney is a welcome addition to most Indian meals and snacks. It is used as a dip or spooned on the dish.


  • 1 cup fresh coriander/dhaniya leaves, cleaned and chopped

  • 5-6 sprigs of mint/pudina leaves

  • 1-2 green chillies

  • 1 small tomato

  • 1/2 lime or a slice of chopped, unripe, green mango

  • 1 small pod garlic (optional)

  • 1/4 inch ginger

  • 1 tsp salt


  • Grind the ingredients together. Add just a few teaspoons of water if needed.
  • Adjust seasonings. You can add more salt/lime to suit your taste.
  • Store in a glass bottle in the fridge.


  • It stays fresh for four days in the fridge.
  • When coriander is in season, you can grind and freeze it in the ice tray. Store these cubes in a sealed zip-pouch for 3 months and use as needed during the time when you do not get fresh coriander.

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