Green chutney for chaat -Learn how to make mint coriander green chutney recipe with coriander, mint, onion, garlic as main ingredients for Indian chats.
I tried this chutney after tasting this in a restaurant, after so many tries, I could recreate the same taste and love this a lot with papad!
Green chutney is very handy for sandwiches as a spread. Be it vegetable grilled sandwich, or just spread over a slice of bread, sandwich with buttered bread slice.
Almost all chaat recipes need green chutney, so this one is perfect to drizzle over and goes very well wit hit.
I use it as dip for pakoras and just serve simply with roasted papad like they serve in Indian restaurants.
You can try this with any one of the green alone, like either with mint or with coriander alone.
Make a no onion no garlic version and just add a small piece of ginger.
Add water according to the consistency you need. If you are going to add for chaats, it can be watery for easily pouring over.
Using as dip? Make it slightly thicker. Check out my samosa recipe.
You can make a batch of green chutney for chaat and use it for a week storing in a clean box for a week in fridge.
You can freeze this for about 3 months. Do not freeze back once thawed.
Green chutney recipe for chaat
Equipments (Amazon Affiliate links)
- chopping board
- ½ cup Mint leaves
- ½ cup Coriander leaves
- 4 green chillies mild spice
- ½ Onion
- 3 Garlic large variety
- 2 teaspoon chaat masala
- 2 teaspoon Lemon juice
- Salt – as needed
- Water – as needed
- Clean the leaves and chop the coriander with stem.
- Peel garlic and cube the onion.
- Grind the leaves with green chilli, onion, garlic, chaat masala, salt and little water say a tablespoon or just the lemon juice to smooth paste.
- Squeeze the juice from half of a lemon and mix well with spoon.
- Store in a clean, air tight container, keep refrigerated
- Add water carefully as it can easily turn watery than needed.
- Lemon juice must be added more to avoid greenish raw smell from the leaves.
- It is normal for the green chutney turn darker as we use mint leaves.
1. Clean the leaves and chop the coriander with stem. Peel garlic and cube the onion. Grind the leaves with green chilli, onion, garlic, chaat masala ,salt and little water say a tablespoon or just the lemon juice to smooth paste.
2. Squeeze the juice from half of a lemon and mix well with spoon.
3. Store in a clean, air tight container, keep refrigerated.
Enjoy with papad or samosa or any chaat item !