Green Chutney Recipe

Wash and trim herbs

Thoroughly rinse the mint and cilantro under cold water to remove grit. Shake off excess water and pat dry with paper towels or spin in a salad spinner. Remove thick mint stems; tender cilantro stems are okay.

Prepare aromatics

Stem the green chili and roughly chop. Peel the garlic and ginger and roughly chop. Finely chop the onion or shallot.

Add ingredients to blender or food processor

In a small blender or food processor bowl, combine the mint leaves, cilantro, chopped green chili, garlic cloves, ginger, and chopped onion or shallot.

Add acid, sweetener, seasoning and fats

Add the lime juice, vinegar, sugar or honey, salt, black pepper, yogurt (if using) and 1 teaspoon oil to the blender. The oil helps emulsify and brightens the chutney.

Pulse to start

Pulse 4–6 times to begin breaking down the herbs so pieces don’t smear on the sides. Scrape down the bowl with a spatula as needed.

Process to desired consistency

Blend continuously for 20–45 seconds until a smooth or slightly textured paste is reached. If the chutney is too thick or the blender struggles, add 1–2 tablespoons cold water and blend again. Adjust to your preferred consistency.

Taste the chutney and adjust salt, lime, sugar and chili heat. Add more lime juice (½ tsp increments) for brightness, sugar or honey (½ tsp increments) for sweetness, or an additional small chili for more heat. If adding more liquid, balance with a pinch more salt.

Temper cumin (optional)

If using tempering, warm 1 teaspoon oil in a small skillet over medium heat until shimmering. Add cumin seeds and toast 15–30 seconds until fragrant and slightly darkened. Immediately pour the hot oil and seeds over the chutney and stir to incorporate. This mellows the raw edge and adds aroma.

Final garnish

Sprinkle a pinch of chaat masala or roasted cumin powder if desired. Stir and serve.

Transfer chutney to a clean jar, cover, and refrigerate. It will keep 3–5 days chilled. For longer storage freeze in ice cube trays up to 2–3 months. Bring to room temperature before serving and stir well.

Serve chilled or at room temperature as a dip for samosas, pakoras, kebabs, spread for sandwiches, or accompaniment to rice and curries.