Green Chutney is a very popular Indian condiment. It is always found as a side or dipping sauce at most Indian homes and restaurants. There are many variations of green chutney, and I make it a couple of ways, too.
One is my Cilantro Mint Chutney, which I make often. We love to eat it as a side with north Indian (Punjabi) meals or as a dipping sauce with any Indian snacks or appetizers. But I prefer to use just cilantro chutney (no mint) for chaat recipes or as a spread with sandwiches or wraps. So, for today’s post, I’m sharing Cilantro Chutney or Green chutney for Chaat or sandwiches. Having grown up in Mumbai, eating chaat or sandwiches from street vendors was very common. In fact, we friends would look forward to it after college classes. With so many vendors, their chutneys were what made them unique and set them apart. One of my favorite and very famous vendors always made their chutney with just cilantro (no mint). Even at home, mom would make her chutney just with cilantro when we made homemade chaat. So that’s how I associate the cilantro chutney with chutney for chaat and sandwiches.
What is Green Chutney
Green Chutney is a spicy Indian condiment made with cilantro (coriander), ginger green chilli, garlic (optional), Indian spices, sugar and lemon juice. This basic version of green chutney made with cilantro or coriander is very versatile. It is also known as Cilantro Chutney or coriander chutney or Hari Chutney or dhania chutney in Hindi. If you love Indian food and have been to Indian restaurant, you probably already tasted it. This chutney is popularly used to flavor Chaat recipes or as a dipping sauce with Indian snacks or as a spread with your sandwiches/wraps.
Cilantro Chutney Ingredients
Cilantro - Also known as coriander or dhania (in hindi) or kothimbir (in marathi). Use fresh green leaves, not spotty or wilted kind as they may turn the chutney bitter. You can also add the tender stems/stalk of cilantro. Discard the hard woody stems. Aromatics - Ginger and garlic, both provide great flavor and aroma to the chutney. They can be used together or either one. I usually add both for making the chaat chutney as that way I don’t have to make separate garlic chutney. Or sometimes I just make it using ginger and skip the garlic and its still delicious!! Green Chilli - I prefer my chutney a little spicy but you can adjust the spice levels to suit your taste. Spices - Chaat Masala, cumin seeds (or powder), rock salt and salt and pepper, these further enhance the flavor. Lemon juice - To provide nice tang to the chutney and also help maintain the fresh green color. Sugar - This is optional but highly recommended. A little goes a long way and helps balance all the flavors. Honey can be used in place of sugar.
How To Make Green Chutney
Pick the cilantro leaves, keep the tender stems/stalks, and discard the hard ones. Wash these thoroughly. In a blender (Vitamix), add all the ingredients, including cilantro, ginger, garlic, green chilies, spices (chaat masala, rock salt, cumin seeds (or roasted cumin powder), salt, pepper, lemon juice, and sugar). Blend using a couple of tablespoon of water (or as needed) to form a thick, smooth paste. If the sauce is too runny or watery, add some thick sev or roasted gram (dalia or roasted split chickpeas) or roasted peanuts to thicken the chutney. Immediately transfer to an airtight container for storage.
Storing and freezing Green Chutney
I prefer to make this chutney in bulk and store some in refrigerator for that week and freeze the remaining. Refrigerated chutney is good for up to a week for longer use, freeze the chutney. To freeze transfer the chutney to ice-cube trays or individual portion containers. Once frozen, transfer ice-cubes to ziplock bags and put them back in freezer. Frozen chutney is good for up to 2-3 months. To thaw, place the cubes (as many required) in a container overnight in refrigerator or on the counter for couple of hours until defrosted. If in a rush, you can defrost it in microwave but not recommended as the heat may alter the color.
How to keep the cilantro chutney green
Cilantro chutney has a tendency to turn dark due to oxidation (reaction with air). However that doesn’t alter the taste. These are a few tips to ensure the green color is retained as much as possible
Add generous lemon juice and some sugar. Both are known to help maintain the green vibrant color. Refrigerate or even better freeze the chutney as soon as it’s made to stop any oxidization. Add salt only when serving the chutney as salt is also know to aid oxidation. Do not over blend, the heat from blending can cause greens to go dark. Add some peanuts or roasted gram while blending to preserve the green color.
Variations of green chutney
This basic version of green chutney and is highly customizable to your preference. Few options are
Adding mint - I prefer my Chaat chutney without mint but if you like the flavor go ahead and add about ½ to 1 cup of mint leaves while blending. Or use my Cilantro Mint Chutney recipe. Adding Yogurt - Many restaurants serve their green chutney mixed in yogurt especially with tandoor items like paneer tikka, chicken tikka etc. Mix about ¼ cup or more thick plain yogurt to get that light green restaurant style chutney.
Serving suggestions:
We love our green chutney with anything and everything but particularly with
Chaat recipes like Dahi Vada, Arbi Chaat, Ragda Pattice etc. Indian appetizers or snacks like Samosa Rolls,Kothimbir Vadi, Cutlets Dhokla, or Puffs. Flatbread recipes - Parathas, Chilla, Thalipeeth Sandwiches - If you haven’t had a simple chutney sandwich you are missing out big time!! Just bread slathered with butter and green chutney makes a great snack/breakfast!
More such Indian Condiments
Date Tamarind Chutney Instant ginger green chill pickle Instant lemon pickle Quick pickled onions Instant Pickled Jalapeños
I hope you enjoy this Green Chutney—spicy Cilantro Chutney—as much as we do!! If you give this recipe a try, we would love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
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