Spice up your meals with this flavorful and easy-to-make green chutney recipe. Perfect for dipping, marinating, or adding a kick to any dish. Bold, herby, and versatile, I eat this green chutney with veggie bowls, beans, lentils, stews, soups, and toast!
I replace salt in my meals with flavorful green sauces instead! It's much better for health and improves the taste of almost any dish. It is especially delicious with my high-protein Tofu Scramble.
This chutney adds anti-inflammatory ingredients and antioxidants from the ginger and green chilis. Plus it is the perfect way to use leftover fresh herbs. Freeze for up to three months.
For more vibrant sauces, try my Green Capsicum Chutney, as well as this Everything Cashew Sauce.
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👩🏼🌾 Ingredients
- Green chili
- Ginger
- Cilantro
- Mint
- Cumin seeds
- Sunflower seeds
- Lemon juice
- Garlic
See the recipe card for quantities.
🥜 Substitutions
- Sunflower seeds - add peanuts and olive oil instead and process until peanuts are chopped finely for a crunchy nutty chutney
- Herbs - use an assortment of fresh herbs as desired: coriander, mint, arugula, basil, dill, parsley
For more healthy sauces, visit this Healthy Dressing Recipes page.
📖 How to Make Green Chutney
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Toast the cumin seeds in a small skillet over medium heat for about 4 minutes, or until fragrant, stirring frequently.
Step 2. Transfer the cilantro, mint, toasted cumin seeds, green chilis, garlic, ginger, lemon juice, sunflower seeds, and water to a high-speed blender.
Step 3. Blend on high until smooth.
Step 4. Add salt to taste.
✔️ Expert Tips
- For a smoother chutney, add a neutral flavored oil when blending.
- Omit the seeds and use oil instead as desired.
- Pulse in a food processor for a chunky chutney, or use a blender for a smoother sauce.
- Storage: Refrigerate leftover green chutney in an airtight container for up to 7 days. Or freeze them in this Everyday Ice Cube Tray for up to three months. Use code COOKINGFORPEANUTS15 for 15% off (paid affiliate link).
- If you notice signs of spoilage, such as a foul smell, mold growth, or unusual texture, discard the chutney immediately.
🙋🏽♀️ Recipe FAQs
Using herbs that are not fresh can make chutney taste bitter. Fresh herbs should be crisp and green. Wilted and discolored should be discarded.
Assorted mixed leafy green herbs including coriander, mint, basil, dill, parsley, or others with distinct flavors work.
This condiment pairs well with sandwiches, samosas, chaat, pakoras, vadas, aloo tiki, sev puri, aloo tiki, bhel puri, ragda patties, and more!
It's also delicious in soups, stews, curries, and sandwich spreads.
🫙 Related Recipes
🥙 Pairing
These are my favorite dishes to serve with Green Chutney:
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📖 Recipe
Green Chutney
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Ingredients
- 1 teaspoon cumin seeds
- 2 packed cups cilantro leaves
- 1 packed cup mint leaves
- 2 to 3 green chilis stems removed
- 2 cloves garlic
- ½ inch ginger
- 1 ½ tablespoons lemon juice plus more to taste (about 1 medium lemon)
- 1 ½ tablespoons sunflower seeds
- ¼ cup plus 2 tablespoons water
- Salt to taste
Instructions
- Toast the cumin seeds in a small skillet over medium heat for about 4 minutes, or until fragrant, stirring frequently.
- Blend: Transfer the cilantro, mint, toasted cumin seeds, green chilis, garlic, ginger, lemon juice, sunflower seeds, and water to a high-speed blender. Blend on high until smooth. Add salt to taste.
Notes
- For a smoother chutney, add a neutral flavored oil when blending.
- Omit the seeds and use oil instead as desired.
- Pulse in a food processor for a chunky chutney, or use a blender for a smoother sauce.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani says
Absolutely excited to try this now!
Nisha Melvani, RDN says
I eat this with almost everything to add extra antioxidants from the herbs!