How to make green chutney at home (simple and fresh)

There are a few things that I know to be true, and one of them is this: whenever my brother and I are at home with our parents, I order red chutney and he orders green. It’s been our unspoken request for as long as I can remember, and over time, green chutney has become one of those flavors that I associate with comfort, familiarity, and being together at the table again.

If you have ever been served a hot samosa with both chutneys, you already understand its appeal. The brightness of the green chutney against something warm and crunchy is what completes the experience. What if you haven’t? Consider this cold season as your cue to order in at your favorite Indian restaurant and ask for extra green chutney. Once you’ve tried it, come back here. I’ll show you how to make it at home, the way I’ve learned to love it.

Ingredients you will need for this green chutney

This green chutney comes with just a handful of ingredients, so the magic is in the proportions. Adjust it as you go to achieve the balance of brightness, warmth, and flavor you like best.

Cilantro. The star of the show. Their fresh, vibrant flavor forms the base of the chutney, so be sure to use a bright, freshly picked bunch.

Mint. The perfect counterpart to coriander, mint adds a refreshing herbaceous note that keeps the chutney feeling fresh.

Lemon. Every good chutney needs acidity and lemon juice provides the right amount of lift. The file works just as well if that’s what you have on hand.

Green chili. Adjust it based on your spiciness preference, but a small amount adds depth and rounds out the flavor without overpowering the herbs.

Salt. A generous pinch brings everything into focus.

Sugar. Just enough to balance the acidity and spiciness; It is not about sweetness, but about harmony.

Yellow onion. My mom’s secret. A small amount adds a subtle touch and helps create a smoother, more cohesive texture.

How to prepare and store this green chutney

Making green chutney couldn’t be simpler: add everything to a blender and blend until smooth. The real art is adjusting the flavors to achieve the perfect balance. At my house, my mom sticks to a 2:1 ratio of cilantro to mint, but this is largely a matter of personal preference. If you love a brighter, minty flavor, try a 1:1 ratio. If you’re firmly team cilantro (like me), feel free to take it closer to 3:1.

As you mix, keep in mind the main flavor elements: salt, acid, sweetness, and spiciness. The exact proportions will vary depending on your taste, so the most important thing is to eat a little of each and taste it as you go. If it feels flat, add salt. Too sharp? A pinch of sugar helps. Do you want more shine or power? A squeeze of lemon or a touch more chili is usually enough. Small adjustments make a big difference here.

As for storage, green chutney is best enjoyed fresh, when the herbs are at their most vibrant. That said, it will keep well in an airtight container in the refrigerator for up to three days. After that, the flavor starts to fade, so make a batch that you can happily consume while it’s at its best.

Ideas to serve and use this green chutney

Green chutney is one of those infinitely versatile recipes: once you have a jar in the fridge, you’ll reach for it again and again. While I love it with classic Indian dishes like chaat or alongside pakoras, it works just as well integrated into everyday meals in ways that feel fresh and unexpected. Here are some of my favorite ways to use it during the week:

Use it as a spread on sandwiches. Alone or mixed with a little mayonnaise or yogurt, green chutney adds a bright, herbaceous touch to sandwiches, wraps, and even grilled cheese.

Toss it with a thick bean salad. Dense bean salads are all the rage, and with good reason. They are easy to prepare and are full of fiber and plant-based protein. Use a base of chickpeas, cucumbers and tomatoes, then mix with a generous spoonful of green chutney for instant flavour.

Add it to tasty breakfast bowls. I love mixing it with yogurt or spooning it into a tasty breakfast bowl, especially something like Turkish eggs. The contrast brings freshness and makes the whole dish seem more dynamic.

Turn it into a dipping sauce. Mix green chutney with yogurt for an easy dip or serve it alone along with chips or anything that requires a little more flavor.

Once you start using green chutney this way, it becomes less of a condiment and more of a kitchen staple, one that enlivens anything you pair it with.

Print