There’s something magical about a chutney that hits all the right notes—fresh, spicy, tangy, and just a little bit sweet. The Spicy Green Chutney with Mint and Coriander is one of those indispensable Indian condiments that can elevate the most basic snack into something completely addictive. It’s a staple in many households, handed down from grandmothers to mothers and now finding a new life in our modern kitchens, often customized to go with everything from classic street food to everyday meals. Whether you’re dunking your hot samosas or spooning it over a plate of chana chaat, this vibrant green condiment is a revelation in flavor and texture.
Let’s dive deep into everything that makes this chutney so beloved and how you can make your own version at home—with a little extra flair.
Spicy Green Chutney with Mint and Coriander
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Indian
Servings 1 cup (roughly 4–6 servings)
Blender or mixer-grinder A high-speed blender ensures a smooth, creamy consistency. If you like it chunkier, pulse gently.
Spatula To scrape down the sides and mix evenly.
Fine mesh strainer (optional) If you want to remove extra water and thicken your chutney further.
Glass jar or airtight container For storing the chutney in the fridge.
Alternative tools If you don’t have a blender, a mortar and pestle can give you a rustic texture and deeper flavor—perfect for traditional dishes like dosa chatni recipes or when serving as a side with a chapathi recipe.
- 1 cup fresh coriander leaves tightly packed, stems included
- 1 cup fresh mint leaves only the leaves; stems can make the chutney bitter
- 2 –3 green chilies adjust based on your heat tolerance
- 1- inch piece of ginger peeled
- 2 –3 garlic cloves
- Juice of 1 lime or lemon
- 1/2 teaspoon roasted cumin seeds
- 1/4 teaspoon chaat masala optional but adds a great tang
- Salt to taste
- 1 –2 tablespoons water to adjust consistency
- 1/2 teaspoon sugar to round out the flavors
- 2 tablespoons thick yogurt or hung curd optional, for creaminess
Step 1: Prep the ingredients
Wash the coriander and mint leaves thoroughly. Mint tends to carry dirt on its underside, so rinse it well. Remove any thick stems from the mint; coriander stems can be used entirely. Chop the ginger and garlic roughly.
Step 2: Toast the cumin seeds
Dry roast the cumin seeds for 1–2 minutes on a medium flame until aromatic. This little step intensifies their flavor and makes a noticeable difference in the chutney’s depth.
Step 3: Blend everything
In your blender, combine the herbs, ginger, garlic, green chilies, lime juice, roasted cumin seeds, salt, sugar, and yogurt (if using). Add a tablespoon or two of water and blend. Stop to scrape down the sides as needed.
Step 4: Adjust consistency
Add water a teaspoon at a time until your desired consistency is reached. For something you can drizzle, go thinner; for a thick dip like in some momos chatni recipes, keep it dense and spoonable.
Step 5: Taste and tweak
Give it a taste. Add more salt, lime juice, or sugar as needed. If it’s too spicy, stir in more yogurt or a few teaspoons of mashed avocado for a cooling touch.
Step 6: Store
Transfer to an airtight container. It will keep in the refrigerator for up to 5 days, though it’s best consumed fresh.
Pairings in Detail
One of the reasons this chutney has earned cult status is its versatility. It effortlessly bridges regions and recipes, complementing everything from North Indian chaats to South Indian tiffins.
- Momos and dumplings: You can use this as a vibrant alternative or an addition to lahsun chutney. The spice from the green chilies pairs wonderfully with steamed or fried momos.
- Dosas and idlis: It works beautifully as a dosa chatni recipe variation—especially when tempered with mustard seeds and curry leaves for a South Indian twist.
- Chaats and snacks: A must-have in Indian chaat recipes like aloo tikki, papdi chaat, and chana chaat recipe variations. Drizzle it liberally or mix it with tamarind chutney for the ultimate chatpata recipe combo.
- Grilled meats and kebabs: Serve with seekh kebabs, tandoori chicken, or even over grilled paneer for a zingy finish.
- Everyday meals: Use as a spread in wraps, on a sandwich, or as a dip for parathas and chapathi. It’s also excellent swirled into plain yogurt for a quick raita.
FAQs
1. What kind of mint and coriander should I use?
Use fresh mint and coriander, not dried. For mint, choose spearmint (the kind commonly found in Indian stores). For coriander, the standard Indian dhania is perfect. Always wash thoroughly to remove grit.
2. Can I use red chilies instead of green?
You can, but green chilies offer that bright, grassy heat typical of green chatni recipes. Red chilies will alter the color and flavor significantly.
3. Is this chutney vegan?
Yes, if you skip the yogurt or replace it with a plant-based yogurt like coconut or cashew, the recipe becomes completely vegan and still delicious.
4. Can I freeze green chutney?
Absolutely. Freeze it in an ice cube tray and transfer the cubes to a zip-lock bag. Thaw only the amount you need. Though the color may dull slightly, the flavor holds up well.
5. Can I make this chutney less spicy?
Yes! Reduce the number of green chilies and add more yogurt or even a bit of ripe mango or grated coconut for a sweeter balance. This is especially helpful if you're adapting this into a kara chutney recipe for kids or spice-sensitive eaters.
