How long does chutney keep?

This chutney last 2-3 weeks in the fridge. Add a layer of lemon juice to the top to help slow down the chutney oxidizing from a bright green to a dark green color. You can alternatively keep the chutney in the freezer for up to 3 months and thaw when ready to use.

Can I make green chutney without cilantro/coriander?

Absolutely! Simply substitute mint for cilantro in your chutney.

What to eat green chutney with?

Green chutney is generally spicy, tangy, and herbaceous. It pairs great with fatty cuts of meat, as a dipping sauce for fried foods, and is the best with chaats.

What should the consistency of the chutney be?

The most important thing is that big pieces of garlic and herbs are blitzed. Leave the chutney on the thicker side, similar to the consistency of pesto, if using for sandwiches or as a dipping sauce. Thin out the chutney with water if using to drizzle on chaats.

Can I use both the stems and leaves of cilantro for chutney?

Yes! Don't discard the stems of cilantro. Cilantro stems contain lots of water and flavor that are great in chutneys.

Spicy Indian Cilantro Mint Chutney

Name: Gorgeous Green Cilantro-Mint Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Indian
Ingredients: 1 bunch - Cilantro, stems and leaves; 1 cup (30g) - Mint, leaves only; 3-4 - Garlic Cloves; 1- 2 - Thai Chilis, deseeded for less spice; 2 Tbs - Lemon Juice; ½ tsp - Cumin Powder; 2 tsp - Sugar; 1 ½ tsp - Kosher Salt, plus more to taste; 1/2 cup - Water, plus more as needed

Description

This spicy and herbaceous cilantro mint chutney is the perfect Indian condiment to spread on sandwiches, dip your samosas in, and drizzle over chaat!

Ingredients

Scale

1 bunch - Cilantro, stems and leaves
1 cup (30g) - Mint, leaves only
3-4 - Garlic Cloves
1- 2 - Thai Chilis, deseeded for less spice
2 Tbs - Lemon Juice
½ tsp - Cumin Powder
2 tsp - Sugar
1 ½ tsp - Kosher Salt, plus more to taste
1/2 cup - Water, plus more as needed

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Instructions

Add cilantro, mint, garlic, Thai chilis, lemon juice, cumin, sugar, salt, and water to a blender and blend until the chutney easily falls from the spoon, but is not completely smooth. Add an additional 1-2 tablespoons of water if the blender struggles to mix. Taste for salt and adjust.
Use immediately, or refrigerate in a tightly covered container for up to two months, with an added layer of lemon juice to help prevent oxidation and help preserve its bright green color.

Notes

This chutney will last in the fridge for up to 2 months. Adding a layer of lemon juice to the chutney helps preserve the color of the chutney for a longer period of time.
Taste your chutney and make sure it is seasoned properly with salt to your taste.

Prep Time: 5
Cook Time: 5
Category: Sauces
Method: Blender
Cuisine: Indian

Keywords: Spicy Cilantro Mint Chutney