Green Chutney is a spicy and tangy Indian condiment. It is commonly served with and used in chaat dishes or street food.
Chaat is seldom complete without this chutney. This condiment elevates the taste of Indian snacks three-fold.
You can use it as a dip with cheese pakoda, cheese stuffed potato balls, bread samosa, kababs, corn fritters and onion fritters, or as spread in Indian style burgers, sandwiches, or even parathas.
Why Make This Chutney?
- This chutney is flavorful.
- It enhances the taste of the food you use it with.
- This chutney comes with multiple variations.
- It is a no-cook recipe.
- Comes in handy for food preparation.
- You can make this in under five minutes.
- The ingredients are adjustable.
Variations To Green Chutney
As mentioned above, this chutney’s ingredients are adjustable. Hence, you are going to get multiple variations for this chutney. Let’s have a look at them all.
The first variation will be what we have made here—the spicy and tangy one. Next, we blend all the ingredients to a paste in the mixer jar—one of the most common variations for chaat and snacks.
One can also make it in a mortar & pestle.
Variation 2 (with peanuts)
Another variation for this chutney will be with peanuts in them. The peanuts are to be roasted before blending. It will give a nice smoky and nutty flavour to the chutney. Along with all the ingredients and peanuts, we will also add some garlic to this. It is a delicious dip for the snacks.
Variation 3 (with coconut)
The third variation of this chutney consists of coconut. This variation is just as simple. Replace the peanuts with coconut. You can either use coconut flakes, desiccated coconut, or coconut pieces. Just blend them properly. You can eat this as you want. But this chutney is great to have with a simple home-cooked meal.
Variation 4 (Street style for sandwiches)
The fourth variation is famous for a sandwich. The street sandwich hawkers make this version. Again, we’ll need coriander, chill, curry leaves (optional), roasted chana dal & cumin seeds, ginger, garlic, lemon juice, and salt. Blend them to paste with some water, and it’s ready.
Variation 5 (Dahiwali)
One more variation of this chutney is available, with curd known as Dahiwali chutney. Add beaten curd to the already made chutney, and it is ready. You will find this popularly in Indian restaurants with starter dishes. Especially, paneer tikka starters like Hariyali Paneer Tikka, Ajwaini Paneer Tikka, Achari Paneer Tikka, etc.
Variation 6 (Punjabi)
This variation is popular in Punjab. It is known as Punjabi style pudina chutney. Add mint, coriander, chillies, sliced onions, ginger, pomegranate powder, amchur powder, and salt. Add water to it and blend into a paste.
Storing The Chutney
It would be best if you store this chutney in an airtight container. It will keep the chutney edible for two weeks in the refrigerator.
Another way to store these is to freeze them. Freeze the chutney in the ice tray first. Once frozen in cubes, store them in a Ziploc bag and freeze. This method will make it usable for two months. Just defrost before use.
TR’s Extra Shots
- Liquid – Resist by adding too much water to the chutney. You won’t enjoy the watery consistency.
- Cumin Seeds are optional, but you can add cumin seeds while blending the chutney for more flavours.
- Tomato Or Capsicum is rare, but people sometimes add these ingredients to the chutney for flavour or texture. Only use either one of them in the blending, and it will be raw, not smoked.
- Amchur Powder Or Chaat Masala – Both ingredients will go great with all the variations, except the coconut one. It will make the chutney even more perfect for chaats. Similarly, use rock salt.
- Mint – We are not adding mint leaves to this chutney. But you can add them if you want.
- Green Garlic – You can use green garlic instead of simple garlic.
- Raita – These chutneys will be great to make raita if you add yoghurt and water with them.
- Colour – The more you keep the chutney, the colour will become darker, especially if we add mint.
Other chutney recipes: