Green Chutney Recipe – How to make green chutney for chaats – Easy Mint Coriander chutney – Street Style Foods – Easy Indian Recipes – Easy Green Chuney – Chaat Chutney recipe – Green chutney is a basic condiment that is usually eaten with Indian chaats & snacks. It is primarily made with mint and coriander leaves.
This earthy chutney is mildly tart with bursting flavors to rock all your sandwiches, grilled meat, samosas and street style chaats. It can also be used as a marinade for meats / veggies / paneer.
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Green Chutney Recipe - Chutney for Chaat & Snacks
Green chutney is a basic condiment that is usually eaten with Indian chaats & snack items.
Servings: 6 Makes 1/2 cup
Ingredients
Ingredients - for chutney
- 1 cup Mint leaves fresh, tightly packed
- 1 cup Coriander leaves fresh, tightly packed
- 5 each Green Chillies
- 1 inch Ginger
- 1 teaspoon Raw red onions
- 1 teaspoon Cumin seeds
- 1 teaspoon Oil
- 1/4 teaspoon Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Lemon juice
Additional optional ingredients - for thickness & long shelf life
- 1/4 cup Roasted gram / Pottukadalai / Dalia or Roasted Peanuts optional *read notes
- 2 tablespoon Hot Oil optional * read notes
Instructions
- Take all the ingredients in a mixer jar and blend using the pulse setting. Grinding with blend option will make it like a sticky paste. Using the pulse mode will still grind your chutney but will have have a fine minced feel to the leaves which will keep it appetizing.
- You may choose blend option if using roasted gram or peanuts.
Notes
- Chaat chutney has have this thick chunky feel to it when ground. If making a small quantity that texture is hard to attain especially when using a blender / mixer. We tend to add water to make the mixer run... and chutney will stay good only for a couple of days. Grinding with either roasted gram or roasted peanuts gives in that thickness and also stays good a little longer when refrigerated.
- After grinding the chutney- store them in clean glass bottle and pour hot oil over it, let cool a bit and refrigerate. This way the chutney will stay good for few weeks. Use a clean, dry spoon every time to scoop.
- Adding raw onion brings in that pungent strong flavor to the chutney, do not skip.
- You may add in about 1/4 teaspoon Chaat masala or Dry Mango powder (amchur) to spike up the flavor. (optional)
- Avoid grinding with water. You may, if you plan to finish the same day!
Thayir Vadai – South Indian Curd Vadai – Dahi Vada
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Take all the ingredients in a mixer jar and blend using the pulse setting. Grinding with blend option will make it like a sticky paste.
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Using the pulse mode will still grind your chutney but will have have a fine minced feel to the leaves which will keep it appetizing. You may choose blend option if using roasted gram or peanuts.
Notes
- Chaat chutney has have this thick chunky feel to it when ground. If making a small quantity that texture is hard to attain especially when using a blender / mixer. We tend to add water to make the mixer run… and chutney will stay good only for a couple of days. Grinding with either roasted gram or roasted peanuts gives in that thickness and also stays good a little longer when refrigerated.
- After grinding the chutney- store them in clean glass bottle and pour hot oil over it, let cool a bit and refrigerate. This way the chutney will stay good for few weeks. Use a clean, dry spoon every time to scoop.
- Adding raw onion brings in that pungent strong flavor to the chutney, do not skip.
- You may add in about 1/4 teaspoon Chaat masala or Dry Mango powder (amchur) to spike up the flavor. (optional)
- Avoid grinding with water. You may, if you plan to finish the same day!
