Whenever we are having snacks like samosa, Pakora, Paneer tikka, kebabs etc the one condiments comes in mind is green chutney. Here’s Easy All Purpose Green Chutney Recipe For Every Snack With Variations
Ingredients for Coriander Mint Chutney
- Coriander – Fresh coriander leaves are one of the main ingredient of this chutney.
- Mint – The second main ingredient is fresh mint leaves. You can make this chutney with just cilantro too.
- Green Chili – I add 2 green chilis to this chutney. But feel free to up the spice by adding more
- Lime juice or Tamarind juice – These add tanginess to the chutney. I started using lime juice recently, and I must say it is so good in this chutney.
- Salt and Sugar – Sugar balances the flavors in this chutney. You can also use black salt in this recipe.
Easy All Purpose Green Chutney Recipe For Every Snack With Variations
- 2 cups Coriander leaves (Dhaniya) packed, hard stems removed, washed and roughly chopped
- 1 cup Mint leaves (Pudhina) packed, stems removed, washed
- 2 Green Chili Pepper I used thai, adjust to taste
- 1 teaspoon Salt you can also use black salt, adjust to taste
- 1.5 teaspoon Sugar optional, adjust to taste
- 1 tablespoon Lime juice or Tamarind juice, adjust to taste
- Water if required to grind
- Add all the ingredients to the blender.
- Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
- Chutney is ready. Store in a glass airtight container.
Variations of Green Chutney
Let’s talk about variations for this green chutney. The above is the most basic version and the most popular in indian homes. But I want to share some popular variations you get in restaurants or the indian food stalls/trucks
- Yogurt – In restaurants, mostly you always see the yogurt version of this chutney. I love to add it as well. It reduces the spiciness and adds a refreshing touch to the chutney. However if you plan to store this chutney for longer or freeze it, I would skip the yogurt initially and then add when using the chutney. I would suggest to add ⅓ cup yogurt to this recipe.
- Cashewnut- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, cashewnut is a great addition. Add about 7-8 cashewnut.
- Onion – In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion.
- Roasted Peanuts – These are added to make the chutney thicker. I love peanuts in chutney, and this South Indian peanut chutney is our family favorite. You can add about ¼ cup peanuts to this recipe.