Easy Green Chutney Recipe | Kitchenstagram
Chutney holds a special place in my heart, especially green chutney, a true star among condiments. This quick and flavourful Green chutney, known as Hari Chatni in Hindi, is made primarily from fresh coriander leaves. This condiment is not just a dip but a flavourful powerhouse, a versatile companion to various Indian snacks like samosas, sev puri or papri chaat, dahi phuchka and sandwiches, adding a burst of freshness to every bite. What makes this chutney even more appealing is its healthy profile- vegan, gluten-free, and oil-free, it doubles as a nutritious salad dressing. The best part? It’s incredibly quick and easy to prepare, taking just 10 minutes to whip up a batch of this nutritious delight. This green chutney is a staple in every Indian house and restaurants.
What is Chutney or Chatni?
Chutney is a vibrant, tangy condiment deeply rooted in Indian cuisine, cherished for its bold flavour and digestive benefits. Traditionally crafted from a blend of fruits, vegetables and spices, its a staple in Indian households and restaurants. This dip is easy to prepare- just gather your ingredients and blend. Over time chutney has evolved and adopted to various culinary traditions worldwide, making it a global favourite.
Ingredients needed for Green Chutney:
Cilantro: Cilantro is the star, offering a fresh, herbaceous base that can’t be substituted. Be sure to include tender stems, as they pack plenty of flavour.
Mint: Fresh mint adds an aromatic layer.
Fresh Green Chili: For a spicy kick, thin Indian green chilies work best. Adjust the quantity based on the heat level of the chilies you choose.
Ginger: Fresh ginger is another essential component, bringing a zesty warmth that enhances the overall flavour.
Garlic: Garlic Balance’s the strong smell of mint or pudina.
Lemon juice: To brighten up the chutney and to increase the self life of the chutney, add a generous amount of lemon or lime juice.
Seasoning : Roasted Cumin powder, chaat masala, black salt can elevate the chutney’s flavour profile. Lastly don’t forget to season with salt.
Roasted Peanuts: Roasted peanuts are optional but recommended, especially for sandwich spreads, as they help thicken the chutney while adding a subtle nuttiness.
Ice cubes: Instead of water, blend the ingredients with ice cubes to keep the herb cool, preventing them from overheating in blender and preserving the chutney’s vibrant green colour.
Storage Tips:
Store the green chutney in the refrigerator to maintain its freshness, as it is made from fresh herbs. It’s best to prepare small batches, especially if you plan to use it with chaat snacks. While it stays good for 2-3 days when refrigerated, its vibrant flavour is at its peak when used within a day or two.
Ingredients
1 cup Fresh Coriander
1/2 cup Mint
1 inch Fresh Ginger
2-3 Garlic cloves
4-5 nos. Green Chili
2 tbsp Roasted Peanuts
1/2 tsp Black Salt
1/2 tsp Salt
1 tsp chaat Masala
1/2 tsp Roasted Cumin powder
1 tbsp Lemon juice
2-4 nos. Ice cubes
Preparation
- Step 1: In a blender, add coriander leaves, mint leaves, ginger, garlic, green chili, roasted peanuts, black salt, salt, chaat masala, roasted cumin powder, and lemon juice.
- Step 2: Add ice cubes and blend until smooth, add more ice cubes if needed. Store in airtight container in the refrigerator.
- Step 3: Finally, enjoy your Homemade Green Chutney with sandwiches and chaats.
Pro tips:
For the best green chutney, start with fresh, green coriander leaves- avoid wilted or dried ones. If the stems are tender, they’re good to use.
Adjust green chilies to your preferred spiced level.
To preserve the chutney’s vibrant green colour, blend with ice cubes to keep the herbs from heating up in the blender.
For freshness, consume the chutney within 2-3 days when stored in the refrigerator.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2