Green Chutney is a spicy and flavorful cilantro sauce. This popular Indian condiment is the best sauce for dipping or as a spread for your wraps/sandwiches or to drizzle over your chaat recipes. Its vegan, gluten-free and freezer friendly!!
2 tbsproasted gram(dalia or roasted split chickpea) or roasted peanuts or thick sev
Pick the cilantro leaves, keep the tender stems/stalks and discard the hard ones. Wash these thoroughly.
In a blender add all the ingredients like cilantro, ginger, garlic, green chillies, spices (chaat masala, rock salt, cumin seeds (or roasted cumin powder), salt, pepper, lemon juice and sugar. Blend using couple of tablespoon of water (or as needed) to form a thick, smooth paste.
If the sauce is too runny or watery, add some thick sev or roasted gram or roasted peanuts to make the chutney thick. Increase by a tablespoon at a time to reach desired consistency.
Immediately transfer to airtight container for storage. Store in refrigerator for up to a week or freeze for longer use.
Serve with your favorite appetizers or spread in on your sandwices/wraps or drizzle on chaat recipes!!
Storing and Freezing Chutney
To refrigerate, store some in refrigerator for that week. Refrigerated chutney is good for up to a week for longer use, freeze the chutney.
To freeze, transfer the chutney to ice-cube trays or individual portion containers. Once frozen, transfer ice-cubes to ziplock bags and freeze again. Frozen chutney is good for up to 2-3 months.
To thaw, individual packaged container or place the cubes (as many required) in a container overnight in refrigerator or on the counter for couple of hours until defrosted. If in a rush, you can defrost it in microwave but not recommended as the heat may alter the color.
Tips to maintain the green color of chutneyCilantro chutney has a tendency to turn dark due to oxidation (reaction with air). However that doesn’t alter the taste. These are a few tips to ensure the green color is retained as much as possible
Add generous lemon juice and some sugar. Both are known to help maintain the green vibrant color.
Refrigerate or even better freeze the chutney as soon as it’s made to stop any oxidization.
Add salt only when serving the chutney as salt is also know to aid oxidation.
Do not over blend, the heat from blending can cause greens to go dark.
Add some peanuts or roasted gram while blending to preserve the green color.
Variations of Green ChutneyThis is a basic version of green chutney and is highly customizable to your preference. Few options are
Adding mint – I prefer my Chaat chutney without mint but if you like the flavor go ahead and add about ½ to 1 cup of mint leaves while blending. Or use my Cilantro Mint Chutney recipe.
Adding Yogurt – Many restaurants serve their green chutney mixed in yogurt especially with tandoor items like paneer tikka, chicken tikka etc. Mix about ¼ cup or more thick plain yogurt to get that light green restaurant style chutney.