Chutneys are an essential part of Indian cuisine and add a burst of flavour to any dish. Green chutney is one such condiment that is easy to make and loved by all. It is a spicy and tangy chutney made with a vibrant green colour thanks to fresh coriander leaves.
This delicious green chutney is super easy to make at home with just a few ingredients:
- Coriander leaves. Fresh cilantro/coriander is the main ingredient required to make green chutney.
- Spinach. You may omit the spinach and replace with extra coriander if you prefer.
- Fresh ginger and garlic. These provide incredible flavour!
- Green chilies. You can omit the chilies if you don’t like heat, but chutneys are traditionally spicy and flavoursome. If you like chilies, you'll love my chili mogo recipe too!
- Raw peanuts. The addition of peanuts is a secret trick to give the green chutney texture. If you have a peanut allergy, you can substitute raw sunflower seeds.
- Lemon juice. For extra tang.
You can find all of these ingredients in most grocery stores or in your local South Asian supermarket. You’ll also need a little water to help loosen the chutney.
How to make green coriander chutney step-by-step
As always, you can find the full recipe and instructions at the bottom of this blog post.
Making your own chutney at home couldn’t be easier! Simply add all of the ingredients to a blender jar or food processor (photo 1) and blend until combined but still slightly coarse (photo 2). You don’t want the chutney to be completely smooth, it should still have a little texture.
What to serve with chutney
This Indian condiment is the perfect accompaniment to so many dishes! Here are a few of my favourite ways to use green chutney:
1. Sandwiches: Enjoy in toasted sandwiches such as masala grilled cheese, or homemade chilli cheese toast.
2. Snacks: Serve as a dipping sauce with your favourite Indian snacks such as aloo tikki, samosas, dhokla or paneer tikka. And don't forget to serve with a cup of masala chai!
3. Side dish: Green chutney can be served as part of a full meal alongside some chana masala (chickpea curry) and pilau rice. Alternatively, it is a great accompaniment to biryani and dosa.
4. Chaat: Green chutney, alongside amli (tamarind chutney) is an essential ingredient in chaat recipes such as chana chaat and samosa chaat.
How to make this recipe perfectly
These helpful tips will ensure you make the best green chutney!
- Use fresh ingredients. This is essential for giving your chutney the best flavour! From fresh herbs to make sure all of your ingredients are as fresh as possible.
- Adjust the number of chilies. I find that 4 fresh green chillies is perfect, but feel free to increase or decrease this number depending on your spice tolerance.
- Don’t overblend the chutney. For the best result, the chutney should retain a slightly coarse texture to be more enjoyable on the palate. Don’t blend it until it is completely smooth!
Frequently asked questions
Yes, you can store green chutney in an airtight container in the refrigerator for up to a week to extend its shelf life. It is best enjoyed at room temperature, so allow it to come back to room temperature before serving.
You can also freeze green chutney in ice cube trays for longer storage, and defrost as needed.
Yes, you can adjust the seasoning in green chutney as per your taste. You can add more or less green chillies, lemon juice and salt as per your preference.
I recommend adding raw peanuts for giving the chutney the perfect texture. If you have a peanut allergy, you can substitute raw sunflower seeds.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Easy Green Coriander ChutneyLEAVE A REVIEW PRINT RECIPE
- ½ cup Fresh Coriander
- ½ cup Fresh Spinach
- 2 cm piece Fresh Ginger
- 1 clove Garlic
- 4 Fresh Green Chilies use more/less as you prefer
- 2 tablespoons Raw Peanuts can substitute raw sunflower seeds
- ½ Lemon juiced
- 3-4 tablespoons Water
- Salt to taste
- Add all of the ingredients to a blender jug or food processor.
- Blend or pulse until the chutney forms a paste, you don’t want it to be super smooth but everything should be combined.
- Add salt to taste.
- Serve the chutney as an accompaniment to your favourite dishes!
- Leftover chutney can be stored in an airtight container in the fridge for up to 1 week.
- Chutney is best enjoyed at room temperature.
- You can also freeze green chutney in ice cube trays to defrost as needed.
Leave a Reply