Green chutney is one of the most popular chutney in India which is served with chaats, sandwiches, snacks and tandoori kabab dishes. Traditional green chutney is made with a combination of mint leaves, coriander leaves, green chilles, lemon juice, yogurt, salt and sugar. But you can make green chutney wide variety of ways. In this blog post, I have shared 4 ways of green chutney. Original Green chutney, green chutney with coconut, Mumbai green chutney with bread, Chaat Teekha chutney. This taste delicious with snacks like samosa, pakora, dhokla and chaats.
Green Chutney
One of the versatile all purpose chutney made with coriander and mint leaves. This is one of the most popular and must have chutney to have in your fridge. Drizzle it over chaats, salads, roti or wrap which takes your normal meal to next level.
The chutney itself is bright green in colour and is made different ways. Every household has their own way of making green chutney.
Table of Contents
About Green Chutney
Green chutney also known as sandwich chutney, mint chutney, Bombay chutney, chaat chutney, hari chutney, Indian green sauce or teekha chutney. Green chutney is usually served with sandwiches, grilled kebabs, tandoori chicken, chaats. Traditionally green chutney is made with coriander leaves, mint leaves, green chillies, salt, sugar, lemon juice.
Depending on the recipe you can add yogurt, bread, coconut in your green chutney. This chutney is an Indian flavourful condiment which is spicy, tangy, refreshing. It is usually enjoyed with Indian street foods like vada pav, kanda pav, chaats, ragda patties, ragda puri chaat, dahi vada, sev puri, papdi chaat. Here are two popular sandwich made with green chutney. Check out chutney sandwich, masala sandwich & grilled sandwich, veg and cheese chutney sandwich.
This green chutney not only adds refreshing zing to your meals. But elevates the meal to a whole new level with its bright colour. It also has numerous health benefits including digestion. It is served with fried snacks to brighten the meal and add a fresh taste.
In this blog post, I am sharing 4 version of green chutney. so you can pick any of your favorite and try. This taste delicious with snacks like samosa, pakora and chaats.
Green chutney has long shelf life. You can make and store this chutney in fridge for at least a week. But for more fresh taste, use it within 3 to 4 days.
Similar Chutney Recipes,
Watch Green Chutney Video
Green Chutney Ingredients
Mint & Coriander Leaves - use fresh mint and coriander leaves for brighter colour. The chutney gets it refreshing taste when used fresh leaves. Wash herbs really well and chop roughly before grinding.
Garlic - just a clove of garlic enhance the taste of the chutney. Some times I even add a small piece of ginger.
Green Chillies - this totally depends on your spice level. You can add more or less as per your taste. Sometimes I remove the seeds and white membrane from the chillies before grinding.
Salt & Sugar - a pinch of sugar totally enhance the taste.
Lemon Juice - adjust the lemon juice to your taste. You can add more or less depending on the level of tang you want. Lemon juice helps to preserve the chutney for longer time.
Yogurt - this is optional but adds creamy texture to the chutney. Use greek yogurt for best taste.
Optional - ingredients like ginger, coconut, bread, chaat masala powder, roasted cumin powder can be added to enhance the taste of the chutney.
4 Ways of Making Green Chutney
Original Green Chutney - this recipe is my go to chutney to serve with kebab, grill, tandoori chutney. Adding some yogurt to the chutney will make it creamy and smooth. This is also known as green sauce for Indian food.
Mumbai Street Sandwich Chutney - This chutney is an authentic street style green chutney. It has additional spinach and a piece of bread used to thicken the green chutney also makes it super green in colour.
Green Chutney with Coconut - this chutney is best when spread on sandwiches and served with idli or dosa. it has coconut added when grinding which makes it super delicious. The only thing is, this chutney has shorter shelf life.
Green Chutney for Chaats - this chutney is called as teekha chutney which has additional chaat masala, cumin powder for flavour.
How to Make Green Chutney Taste Better
Fresh herbs - try to use freshest herbs as possible. Wash herbs in several changes of water and dry completely before grinding. Increase or decrease any of your favorite herbs as you like.
Thickening of Chutney - for thicker creamy mint chutney use green yogurt, roasted gram dal, bread slice, cashews, coconut or blanched almonds as thickener for the chutney.
Spices to add Flavour - you can add garlic, ginger, chaat masala, roasted cumin powder as flavouring of the chutney.
Use Ice cubes - adding few ice cubes when grinding green chutney stops the oxidation process and keep the chutney bright green in colour for days. Adding Lemon juice helps brighten the flavour and preserves the green colour.
How to Make Green Chutney (Stepwise pictures)
Green Chutney (Original)
This is the chutney which I was talking about in my tandoori chicken. This chutney has creamy texture with added yogurt which makes it creamy and just like a dipping sauce. It is best to serve with chicken tikka, paneer tikka and murg malai kebab.
Ingredients
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 4 Green Chillies
- 2 cloves Garlic
- Salt to taste
- 1 tsp Sugar
- 2 tbsp Lemon Juice
- 3 tbsp Curd / Yogurt
How to make original green chutney
1)Try to use fresh coriander leaves. Make sure you wash them really well. Pat them dry and chop them roughly. Take chopped coriander leaves in a blender.
2)Wash mint leaves really well. Use only the leaves of mint and not the stem. Take mint leaves in the same blender.
3)Add green chillies and garlic.
4)Add salt and sugar to taste.
5)Add some thick yogurt and lemon juice. yogurt is used for the tangy flavour and creaminess.
6)Blend this mix till smooth and creamy.
7)green chutney is ready to use.
Green Chutney with Coconut
This particular version of green chutney has coconut added for thickness. Also green chutney made in bombay road side has spinach added which is not only healthy but makes the chutney bright green colour. This particular version is perfect to spread in sandwiches.
Ingredients
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 6 Green Chillies (long variety)
- 2 clove Garlic
- ¼ cup Coconut
- 3 tbsp Lemon Juice
- Salt to taste
- ½ cup Water
How to Make Green Chutney with Coconut
1)take mint leaves and coriander leaves in a blender jar.
2)Add in salt to taste.
3)Add in lemon juice to taste.
4)Add in green chillies.
5)Add in few garlic cloves.
6)Now add in some grated coconut.
7)use little water at a time and make it into a smooth puree.
8)Green chutney with coconut is ready. This is also known as green garlic chutney.
Mumbai Street Style Green Chutney
This particular version of green chutney has bread added for thickness. Also green chutney made in Bombay road side has spinach added which is not only healthy but makes the chutney bright green colour. This is perfect as dipping sauce for snacks or as a spread for sandwiches.
Ingredients
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- ½ cup Spinach, palak is better
- 6 Green Chillies (long variety)
- 1 Bread Slice
- 3 tbsp Lemon Juice
- Salt to taste
- 1 tsp Sugar
- ½ cup Water
How to Make Mumbai Street Style Green Chutney
1)Take mint leaves and coriander leaves in a blender.
2)Add in palak leaves, salt into the blender. Spinach leaves adds bulk to the chutney and also helps make the chutney green in colour.
3)Add in sugar and lemon juice to taste.
4)Add in green chillies.
5)now comes the interesting part. Mumbai street sandwich chutney usually has slice of bread added for thickness and creamy texture.
6)Grind to a smooth paste by adding some water.
7)Mumbai Street style sandwich chutney is ready.
Green Chutney for Chaats (Teekha chutney)
This version of green chutney is also known as teekha chutney which is added in all chaat recipes. This delicious chutney can be drizzled all over the chaats. The chutney has very little chaat masala added which gives a lip smacking taste. You can make this chutney runny to drizzle all over the chaats.
Ingredients
- 3 cups Coriander Leaves chopped
- 1 tbsp Ginger peeled and chopped
- 3 Green Chillies
- 2 tsp Sugar
- 2 tsp tsp Chaat masala powder (optional)
- 2 tsp Roasted Cumin Powder
- Salt to taste
- 4 tbsp Lemon Juice
- ¼ cup Water
1)Take coriander leaves, green chilles, ginger in a blender.
2)Add in salt, sugar, chaat masala, roasted cumin powder, lemon juice over the coriander leaves.
3)Add little water at a time and grind into a smooth puree.
4)Green chutney for chaats is ready to serve.
5)You can enjoy this chutney with chaats.
Expert Tips
- Use fresh mint and coriander leaves for refreshing taste and bright coloured green chutney.
- You can increase mint and coriander leaves amount as per your liking. if you like more mint flavour, increase mint leaves.
- For refreshing lip smacking taste, you can add roasted cumin powder, chaat masala for taste.
- For making thicker creamy mint chutney add some roasted gram dal or cashews.
- Skip using yogurt if you want too. In that case, add green yogurt.
- Add couple of ice cubes to preserve the green colour of the chutney.
FAQ
What is Green Chutney?
Green chutney is usually served with sandwiches, grilled kebabs, tandoori chicken, chaats. Traditionally green chutney is made with coriander leaves, mint leaves, green chillies, salt, sugar, lemon juice.
How do you reduce the bitterness in green chutney?
Add a pinch of sugar, lemon juice to balance the taste of the chutney.
What is the green chutney at Indian restaurants called?
Green chutney also known as sandwich chutney, mint chutney, Bombay chutney, chaat chutney, hari chutney, Indian green sauce or teekha chutney.
Why does my green chutney turn brown?
As green chutney sits longer in fridge, it may get oxidised. So try and use the chutney as soon as possible. The chutney taste same even if gets oxidised, as long as there is no moulds in the chutney you can fine to use it.
How do you keep green chutney green?
Adding few ice cubes when grinding green chutney stops the oxidation process and keep the chutney bright green in colour for days. Adding Lemon juice helps brighten the flavour and preserves the green colour.
More Chaats to Explore
📖 Recipe Card
Green Chutney Recipe | Hari Chutney Recipe | Green Sauce for Indian Food
Equipment
- Blender
Ingredients
Original Green Chutney
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 4 no Green Chillies
- 2 cloves Garlic
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Lemon Juice
- 3 tbsp Curd | Yogurt
Green Chutney with Coconut
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 6 no Green Chillies long variety
- ¼ cup Coconut grated
- 2 clove Garlic
- 3 tbsp Lemon Juice
- 1 tsp Salt to taste
- ½ cup Water
Mumbai Street Style Green Chutney
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- ½ cup Spinach palak is better
- 6 no Green Chillies long variety
- 1 slice Bread
- 3 tbsp Lemon Juice
- Salt to taste
- 1 tsp Sugar
- ½ cup Water
Teekha Chutney (Green Chutney for Chaats)
- 3 cups Coriander Leaves chopped
- 1 tbsp Ginger peeled and chopped
- 3 no Green Chillies
- 2 tsp Sugar
- 2 tsp Chaat masala optional
- 2 tsp Roasted Cumin Powder
- Salt to taste
- 4 tbsp Lemon Juice
- ¼ cup Water
Instructions
- Take all the ingredients in a blender and make it into a fine puree. Pour into serving bowls and serve.
- Store it in an air tight container in fridge for 3 to 4 days.
Video
Notes
- Use fresh mint and coriander leaves for refreshing taste and bright coloured green chutney.
- You can increase mint and coriander leaves amount as per your liking. if you like more mint flavour, increase mint leaves.
- For refreshing lip smacking taste, you can add roasted cumin powder, chaat masala for taste.
- For making thicker creamy mint chutney add some roasted gram dal or cashews.
- Skip using yogurt if you want too. In that case, add green yogurt.
- Add couple of ice cubes to preserve the green colour of the chutney.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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meena
hello aarthi. came across your site from someone else site. u have very interesting recipes and i m your happy follower now. chutneys r fav and they go with everything isnt it..
would keep checking your site as at times i go clueless what to cook. am going to browse through your veg recipes soon. happy cooking happy blogging.... keep it up
girls who like to gorge
Ohh, this looks awesome! xxx
faseela
lovely chutney....superb dear
LoLy
WOW, I LOOOOOOOOOVE all that I read, soo yummy and amazing, Thank you for sharing, I am glad to follow you 🙂
Kalyan
Just mouthwatering...looks so easy to prepare & delicious!
Balakrishna Saraswathy
Would love to have the chutney with mini iddles dear..yummy indeed:)
Lizzy Do
Beautiful chutney...and those fluffy rolls look amazing, too!
avainaayagan
step by step photos are self
explanatory. excellent
Torviewtoronto
delicious looks wonderful
divya
wow thats looks so yummy,
Asiya @ Chocolate & Chillies
Looks great & very simple!
Lyndsey
It looks so good, and I think I could even make this one!
khushi
Ohh!! I love pudina chutney. ..thnx Aarthi for posting it..instead of curd v can add ground nuts just to enhance the taste n consistency. .
Anonymous
Is that ok if I only add cilantro leaves?
Aarthi
@AnonymousYou could make, but the real flavour and taste comes from mint
Jayanthy.S
Dear Aarti, I really follow Ur teceipes. They r really good and easy to follow. In this green chutney recipe pictorial, it looks like u have used araikeerai but u have mentioned that palak. Please clarify. Thanks.
Aarthi
@Jayanthy.SU can use any spinach, but palak is best
Anonymous
Hi Aarthi
Can I skip bread? What difference will it make to the chutney in texture ir taste?
Sandhya G.
Ma'am. why do we add bread pieces?
Aarthi
@AnonymousI think bread is important, because it makes it creamy and thick..
Aarthi
@Sandhya G.bread makes the chutney creamy and thick and for me that is the secret ingredients
Sunita Krishnan
hi
Is it necessary to add Spinach or palak
sugi
How long can we refrigerate this? .. I usually buy in stores and refrigerate up to three months... Any idea to preserve this?
Aarthi
@sugiYou can freeze this..
Aarthi
@Sunita KrishnanIt gives a nice texture and taste
Manju
Hi aarthi, can you say is it lemon juice or vinegar? And how long can u store..
Aarthi
@Manjuit is lemon juice
Aarthi
@Manju..You can store this for 2 days in fridge and a month in freezer.
Sushil Kumar Goel
Aarthi ji...
When I used spinach leaves in the chutney. After that, some spinach raw flavour comes in ..at the time of eating..
Please give me any solution for removing raw flavour....
thanks in advance....
Aarthi
@Sushil Kumar Goelu must have added too much spinach, add very little like half cup. Addition of lemon juice will remove it.
Miami
Hi,
Thanks for your easy chutney recipe.
Can you tell me how many days this can be stored in refrigerator?
Thanks,
Shakkila
Aarthi
@MiamiU can store this in fridge for 2 days. In frezer for more than a month. Freeze in ice cube tray adn then collect all of them in a ziploc bag.
Anonymous
Tried this yesterday but without sugar. It was sooooooo delicious!! Combination of mint, coriander, lemon and yogurt - burst of flavours in the mouth! Aarthi, thanks again for your kindness in sharing your wonderful recipes.
Ummu zaafira
Th Aarthi I hav tried many of recipes...this chutney came very well..All of my family members loved it
Anonymous
Thanks aarthi it's very use full
Subashree Thyagarajan
🙂
thanks for the wonderful recipes.
its so helpful.
suba <3
yawanika
This turned out super delicious and yummy!!!
Thank you for a simple yet delicious recipe.
Fathima
Hi Arthi. I tried this recipe.. and it was delicious!!! It was definitely full of flavours!!! everyone loved it.. Thanks for the wonderful recipe!!!
Neelam Saxena
Hi!! Can we skip the mint? As I don't have it now..
Savita
Madam spinach and Palak is the same thing...palak is just a Hindi name for spinach
Sreematy
Thank you, Aarti fr yr simplistic yet very effective recipes...most of all I know of Tamil cooking I've taken from your weblink...thanx so much...
Meera
Thanks for this recipe, it turned out awesome in spite of my adjustments (I didn't have any spinach, and I added a bit of garlic)!
Julie
Hi i am very excited to try your recipes. What kind of green chili peppers are you using? And looks like a handy blender, never seen such, could you link it?
Aarthi
You can use japaneno chillies. And the blender which i am using is a indian one. it is called as mixer grinder in india.