Vibrant Green Chutney
Vibrant Green Chutney
Ingredients
- 2 cups fresh coriander leaves, packed, roughly chopped
- 1/2 cup fresh mint leaves, packed
- 2 green chilies, or to taste, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black salt, kala namak, or to taste
- 1/2 teaspoon granulated sugar, optional, for balance
- 2 tablespoons water, or as needed
Instructions
- 1
Thoroughly wash the fresh coriander and mint leaves. Shake off excess water or pat dry gently with a clean kitchen towel.
⏱️ 2 min
- 2
In a blender or food processor, combine the washed coriander leaves, mint leaves, green chilies, ginger, lemon juice, cumin powder, black salt, and optional granulated sugar.
⏱️ 3 min
- 3
Add 2 tablespoons of water to the blender. Begin blending the ingredients, scraping down the sides of the blender jar as needed.
⏱️ 2 min
- 4
Continue blending until a smooth, vibrant green paste is formed. If the chutney is too thick, add 1-2 more tablespoons of water, one at a time, until the desired consistency is reached. Avoid adding too much water, as it can make the chutney watery.
⏱️ 2 min
- 5
Taste the chutney and adjust seasonings if necessary. You may add more salt, lemon juice, or chilies according to your preference.
⏱️ 1 min
- 6
Transfer the green chutney to an airtight container. It can be served immediately or stored in the refrigerator for up to 3-4 days. Serve with sandwiches, chaat, wraps, or as a dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Green Chutney
- 2 cups fresh coriander leaves, packed, roughly chopped
- 1/2 cup fresh mint leaves, packed
- 2 green chilies, or to taste, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black salt, kala namak, or to taste
- 1/2 teaspoon granulated sugar, optional, for balance
- 2 tablespoons water, or as needed
Instructions
- 1
Thoroughly wash the fresh coriander and mint leaves. Shake off excess water or pat dry gently with a clean kitchen towel.
⏱️ 2 min - 2
In a blender or food processor, combine the washed coriander leaves, mint leaves, green chilies, ginger, lemon juice, cumin powder, black salt, and optional granulated sugar.
⏱️ 3 min - 3
Add 2 tablespoons of water to the blender. Begin blending the ingredients, scraping down the sides of the blender jar as needed.
⏱️ 2 min - 4
Continue blending until a smooth, vibrant green paste is formed. If the chutney is too thick, add 1-2 more tablespoons of water, one at a time, until the desired consistency is reached. Avoid adding too much water, as it can make the chutney watery.
⏱️ 2 min - 5
Taste the chutney and adjust seasonings if necessary. You may add more salt, lemon juice, or chilies according to your preference.
⏱️ 1 min - 6
Transfer the green chutney to an airtight container. It can be served immediately or stored in the refrigerator for up to 3-4 days. Serve with sandwiches, chaat, wraps, or as a dipping sauce.