Mint coriander chutney or thick green chutney. This spicy tangy and tasty chutney can be paired with any snack or simply serve with your meal. It will definitely enhance the taste of your food.
Green chutney is a popular condiment in Indian cuisine. It is a bright green dip or sauce made from fresh mint and cilantro or coriander leaves, blended with a mixture of spices, lemon juice, green chili peppers or other herbs. Green chutney is usually served as a dipping sauce for snacks such as samosas, pakoras, and kebabs, or as a spread for sandwiches and wraps. It has a tangy, slightly spicy flavor that pairs well with a wide range of foods.
You can easily make it at home with just a few simple and easily available ingredients and you can also change the spices every time to get different taste. You can also skip mint leaves and make this chutney with only coriander leaves or cilantro. Add green chilli according to your taste. If you want your chutney more spicy add 1-2 more green chilli. You can also use lemon juice according to your taste. Add 1 tablespoon only if you don’t like much tangy taste and add more if you want your chutney more tangy. Green chilli and lemon juice will give your chutney a mouthwatering taste or in one word it will be chatpata. Try and enjoy tangy spicy and lipsmackingly delicious chutney or dip. You can store it in refrigerator for 6-7 days. Or if you want to store for a long time transfer the chutney in ice cube tray. Cover the tray and store in freezer.
1. What does green chutney contain?
2. What is Indian green chutney made of?
Green chutney is made of cilantro or coriander leaves, mint, green chilli, spices, garlic, onion, Lemon, ginger etc.
3. Do you remove coriander stems?
To make chutney you can also use stems for flavour. Stems have strong flavour. Discard the woody stems only.
Just blend everything well and your lipsmackingly delicious chutney or dip is ready in a few minutes. You can adjust spices and lemon juice according to your taste. You can use any tangy ingredient like tamarind paste instead of lemon juice but lemon juice will give a nice flavor so try to use lemon for best taste.
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Coriander leaves or cilantro – 1 cup, chopped
Mint leaves – 1 cup
Tomato – 1 medium, chopped
Green chilli – 2 or to taste
Roasted chickpea – 2 tablespoon
Roasted peanut – 2 tablespoon
Black or pink salt – 1 teaspoon or to taste
Cumin powder – 1 teaspoon
Lemon juice – 2 tablespoon or to taste
1. Peel the skin of roasted chickpeas and peanut.
2. Grind peeled roasted chickpeas, peanut, tomato, green chilli and half of the leaves.
3. Add all the leaves and grind again. Make a smooth paste.
4. Add cumin powder, black or pink salt and 1 tablespoon lemon juice. Blend everything well.
5. Taste and add more salt and lemon juice if required. Serve with any snacks. You can also add some curd or yogurt to make restaurant style green chutney. If you are using curd adjust the salt accordingly. You can store this chutney in refrigerator for 5-6 days. Store in covered glass jar.
1. Add less or more green chilli according to your taste.
2. You can use curd or yogurt to make restaurant style green chutney.
3. You can use any spices of your choice.
4. Cashew nuts, roasted almond or any nuts can be used instead of roasted chickpeas and peanut.
Here are some chutney recipes below from this blog.
Mint Coriander Chutney/How to make thick green chutney
- 1 Knife
- 1q Mixer grinder
- 1 Cup Cilantro or coriander leaves chopped
- 1 cup Mint leaves
- 1 medium Tomato chopped
- 2 Green chilli
- 2 tbsp Dry roasted chickpeas
- 2 tbsp Dry roasted peanut
- Black or pink salt
- 1 tsp Cumin powder
- 1-2 tbsp Lemon juice
- Peel the skin of roasted chickpeas and peanut.
- Grind peeled roasted chickpeas, peanut, tomato, green chilli and half of the leaves.
- Add all the leaves and grind again. Make a smooth paste.
- Add cumin powder, black or pink salt and 1 tablespoon lemon juice. Blend everything well.
- Taste and add more salt and lemon juice if required. Serve with any snacks. You can also add some curd or yogurt to make restaurant style green chutney. If you are using curd adjust the salt accordingly. You can store this chutney in refrigerator for 5-6 days. Store in covered glass jar.
Mint coriander chutney is so versatile. Love the detailed recipe here. Roasted chickpeas give a nice consistency to the chutney.
Sujata Roy says
Thank you so much Preethi!
Sujata Roy says
addition of tomato is very new and am sure it adds to the tanginess here to the chutney. wull try this variation sometime !
Sujata Roy says
Priya Iyer says
I make a mint coriander chutney that I use for chaat, sandwiches, etc. In fact, it’s a staple in my kitchen and I almost always have some in the refrigerator. Your version is quite different, though. Love the addition of roasted peanuts, chickpeas and tomato – I’m sure it must have added so much more flavour to the chutney!
Sujata Roy says
Thank you so much Priya. Do try, you will love the thick texture due to peanut and chickpea.
Valentina Davies says
Great information shared.. really enjoyed reading this post thank you author for sharing this post .. appreciated