Green Chutney For Chaat, Sandwich, Samosa

This green chutney recipe is versatile and most often used in Indian cuisine. This is refreshing, super delicious green chutney for chaat, sandwich, and snacks like samosa, pakora, aloo tikki, dahi vada, etc.

Green chutney is the most popular condiment in India that is made from fresh cilantro, mint, ginger, green chili and lemon juice. It is seasoned with chaat masala and black salt.

The fresh flavors, zing and aroma of this chutney will elevate the taste and flavor of any snack. 

❤️ You’ll Love This Green Chutney Recipe

• It gets ready in under 5 minutes.
• A no-cook recipe that requires just a blender.
• You’ll need 8 ingredients only.
• Goes well with everything. You name an Indian appetizer or snack (e.g. samosa, batata vada, tikki, veg cutlet, aloo pakora, paneer tikka, dhokla), you name a chaat dish (bhel puri, sev puri, papdi chaat, dahi vada, ragda patties, vada pav) this chutney is a must.
• This is my go-to chutney for bombay grilled sandwiches or kathi roll or frankie.
• Make a large batch and freeze the rest for later. (see the detailed instructions below). 

🧾 Ingredient Notes

• Cilantro (Coriander leaves): If the stems are tender then you can keep them. If the stems are tough and more fibrous then discard them and use only leaves. 
• Mint leaves: Always use only leaves and discard the stems. The mint leaves stems make the chutney bitter.
• Green chili: It adds a spicy taste. I have used the Indian chilies that I bought from the Indian grocery store. These are medium spicy chilies. You can use serrano chilies or thai chilies (if you want super spicy chutney). If you have jalapenos on hand then use that. Adjust the number of chilies depending on how spicy you like and what type of chili you’re using. 
• Chaat masala and Black salt: these two add a nice zing and chatpata taste to the chutney. Do not skip them.
• Lime juice: You can use lemon juice too. Add the tang to the chutney and perk up the overall flavor. Also, it helps to retain the green color of the chutney.

💭 Expert Tips For Green Chutney

• Adjust the number of green chilies as per your liking spice level.
• Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed.
• Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.

🥣 Storage Instructions

• In the refrigerator, this stays good for 3-4 days in an airtight container. You may notice a slight discoloration on the surface and that is normal. Just mix it and serve.
• In the freezer, it stays good for up to 3 months. Freeze them in ice cube trays or silicone molds. Once frozen transfer them into the freezer-safe ziplock bag and store them in the freezer.
• To thaw, remove the required amount in a bowl and keep it on the counter or refrigerator until defrosted. Stir really well until it comes together like a chutney. Finish the thawed green chutney within a day or two otherwise, it loses its flavor.

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Green Chutney For Chaat, Sandwich, Samosa

4.84 from 6 votes

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This green chutney recipe is versatile and most often used in Indian cuisine. This is refreshing, super delicious green chutney for chaat, sandwich, and snacks like samosa, dhokla, vada, pakora.

Author: Kanan

Course: Side Dish

Cuisine: Indian,Mumbai street food

Calories: 9kcal

Servings 8 (~1 cup)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ 2 cups Cilantro or Coriander leaves packed
• ▢ ½ cup Mint leaves
• ▢ 1 inch Ginger
• ▢ 3-4 Green chilies
• ▢ Salt to taste **Be careful chaat masala has already salt in it
• ▢ 1 teaspoon Chaat masala
• ▢ ¼ teaspoon Black salt (Kala namak)
• ▢ 1 tablespoon Lemon juice
• ▢ ¼ cup Water

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Instructions 

• Keep the cilantro in the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times. Or if they are not that dirty then you can just rinse them.
• Repeat the same for mint leaves.
• Add all the ingredients to a blender and blend until everything is smooth.

Notes

• Don’t add too much water, it makes the chutney runny. Start with a little, blend and add more if needed.
• Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
• Adjust the number of green chilies as per your liking spice level.

Nutrition

Serving: 2tablespoon | Calories: 9kcal | Carbohydrates: 1.8g | Protein: 0.5g | Fat: 0.2g | Sodium: 152mg | Potassium: 75mg | Fiber: 0.8g | Vitamin A: 750IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.9mg

*Nutrition information is a rough estimate for 1 serving

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