The Only Green Chutney Recipe You’ll Ever Need
Get ready to fall in love with the magical combination of fresh cilantro and cool mint! This vibrant green chutney is an absolute flavor explosion, perfectly balancing zesty, spicy, and herbaceous notes. It’s the kind of sauce that elevates everything it touches, from crispy samosas to your favorite veggie wraps. While it’s fantastic with just cilantro or mint, the duo creates something truly special. Don’t be shy with the chiles, but remember that the raw ginger and garlic also bring their own delightful kick to the party!
MAKES: 1 1/2 cups
TIME: 15 minutes
Ingredients
• 1 1/2 cups / 60g firmly packed fresh cilantro leaves and tender stems
• 1/2 cup / 20g firmly packed fresh mint leaves
• 1-2 Thai green chiles, or to taste
• 2-inch / 5 cm piece ginger, peeled and roughly chopped
• 1 small red onion, quartered
• 2 cloves garlic, peeled
• 1/4 cup / 60ml fresh lime juice
• 1/2 tsp salt, or to taste
• 1-4 tbsp water, as needed
Instructions
1. Add the cilantro, mint, green chiles, ginger, red onion, and garlic to the bowl of a food processor.
2. Pulse several times until the are finely chopped and well combined, scraping down the sides of the bowl as needed.
3. Add the fresh lime juice and salt. Process continuously until the chutney is nearly smooth. If the mixture is too thick to blend, add water one tablespoon at a time until you reach your desired consistency.
4. Taste the chutney and adjust the seasoning as needed, adding more salt for balance, lime juice for brightness, or chile for extra heat.
5. Serve immediately for the brightest flavor, or transfer to an airtight container and refrigerate for up to a day.
Nutritional Information
• Estimated per 2 tbsp serving:
• Calories: 15 kcal
• Carbohydrates: 3g
• Protein: 1g
• Fat: 0g
• Sodium: 150mg
• Vitamin C: 20% DV
• Vitamin A: 15% DV
Pro Tips
• For a cooler, creamier sauce, blend in 1/2 cup of plain yogurt (dairy or plant-based) to create a delicious chutney-raita hybrid.
• To preserve your chutney for several weeks, replace the lime juice with 1/2 cup of white wine vinegar and increase the garlic to 5 cloves.
• Feel free to substitute the mint with an equal amount of Thai basil or simply use more cilantro for a different but equally delicious flavor profile.
• Freeze leftover chutney in an ice cube tray for perfectly portioned flavor bombs to add to future meals.
FAQ
Q: How can I make this green chutney creamy and vegan
A: For a wonderfully creamy and vegan texture, blend in 1/2 cup of your favorite plain, unsweetened plant-based yogurt, such as coconut, soy, or cashew yogurt. This creates a delicious raita-style sauce perfect for cooling down spicy dishes.
Q: What is the best way to store this chutney to keep it green
A: To keep your chutney vibrant green for longer, store it in an airtight container in the refrigerator for up to a day. For long-term storage, freeze the chutney in an ice cube tray. This prevents browning and gives you convenient, single-serving portions to use later.
Q: What vegetarian dishes pair well with this green chutney
A: This versatile chutney is fantastic with a wide range of vegetarian dishes. Use it as a dipping sauce for samosas, pakoras, or spring rolls. Drizzle it over chaat, spread it in veggie wraps and sandwiches, or mix it with rice and grain bowls for an instant flavor boost.
Q: Can I make this chutney without onion or garlic
A: Absolutely. If you follow a diet that omits onion and garlic, you can leave them out. The chutney will still be delicious and vibrant, with the cilantro, mint, ginger, and chile flavors taking center stage. You might want to add a pinch of asafoetida (hing) for a savory depth.
