The herbs, like coriander, basil, mint, parsley or thyme, add a fresh flavour to the dishes we cook. Herbs are added only in small quantities to the dish at the end, just a garnish. But, green chutney is an exceptional way to use a good quantity of the herbs you love.
All Indian snacks work well with a dash of spicy and herby green chutney. It is a traditional accompaniment works well literally every kind of meal. Parathas, idlies, samosa, chaat, kachori all get a kick of the green which finally makes it so vibrant.
Chutney comes from the Hindi word chatni— meaning to lick.
The unique puree of coriander (cilantro) leaves and mint leaves with fiery chillies form the base. Traditional chutney actually varies in the recipe from household to the household. The liquid base varies depending on storage time and temperature. It could be yoghurt,water or even coconut milk. The sourness to the recipe comes from lemon, raw mango, green tomatoes or tamarind. Addition of garlic, ginger or onion also depends on the preference.
I love the no onion no garlic version, whereas my family prefers the one with garlic added. So I just add it and churn after I remove some for myself. The addition of bread, peanuts, fried gram, or nuts all depends more on regional favourites or the recipe you are making along.
- add a slice of torn bread when you make the chutney for a Bombay potato chutney sandwich
- add porikadalai (fried gram) for a south Indian twist.
- or try a tbsp of crushed walnuts to have a Haryanvi blend.
My green chutney blend is with minimal water is creamy and thick. It can be stored for a week too.
Here are some ways I use it
- Chutney sandwich with green chutney and cucumber
- Kaati roll with dry aloo masala
- Dokla sandwich (between the layers of fluffy dhokla)
- Chutney green dosa- smear before you fold the dosa, masala filling optional
- Chip dip or papadam dip- Add a tbsp of yoghurt to the chutney to make the dip even more drool-worthy.
- Side for all the Indian snacks
- Salad dressing for the beans cooked and drained
- Leftover rice tossed in for the hunger which appears from nowhere
- of course, freeze a few cubes for the laziness that creeps up on a Friday.
So in this green chutney recipe, I have discussed the base and left the quantities of the additions you could try for your variation in the notes.
Here are a few recipes you could try out with this chutney
Try out and don’t miss to send in your pic in the discussions below.
Indian herb dip
- 3 cups coriander leaves cleaned and chopped
- 2 cups mint leaves cleaned and chopped
- 8-10 Green chillies
- 2 medium lemon (one Meyer lemon)
- salt to taste
- Clean, wash and roughly chop the coriander leaves and the stalk together to form 3 cupfuls of leaves.
- Clean the mint leaves and use one cup heaped of the leaves
- Slit the chillies and remove the vein in the centre if you do not want it very spicy. if you desire a spicy one roughly chop the chillies and add.
- Into a blender add the mint leaves, coriander leaves, salt and chopped chillies.
- Blend adding very little water. Use the pulse mode initially to chop down the content and the add a tbsp of water at a time.
- Blend to nearly a smooth paste. Now add the juice of one lemon and blend further.
- Once a smooth blend, remove and check for the balance of salt and tartness from the lemon. If desired add more lemon juice
- Store in airtight container in the refrigerator or freeze in ice trays
- Remove the quantity you desire for the snack and enjoy.
- ginger garlic- use one inch of fresh, clean ginger root and 8-10 cloves of garlic.
- nuts- for nuts I prefer to blend in a handful of walnuts.
- yoghurt- 1cup of the above chutney in two cups of thick creamy natural yoghurt.Whisk well to blend.
- Sandwich chutney- while blending the greens add a slice of bread.
Tried this recipe?Let us know how it was!