Green chutney recipe for sandwiches, chaat and snacks. Recipe of green chutney was requested by few readers so sharing it. I have already shared this recipe on many snacks recipes to accompany them. Now since I am mentioning this most often in other recipes, thought of making this separate post. Green chutney is one of the healthiest addition and is used often in Indian cuisine as a side with snacks, sandwiches and also to make chaats. This chutney aids in good digestions and enhances the taste, aroma and nutrition of any dish .
I usually make this when I plan to make wraps / kathi rolls, sandwiches, Indian style burgers or snacks. I store it in a glass jar, refrigerate and use up in the next 2 days. But I have seen a few of my friends freezing them in the Ice tray for about a month and using whenever needed. But nothing beats the aroma of the freshly ground mint, coriander, garlic, ginger and cumin which go into making of this flavorful chutney.
I made this green chutney sometime ago when I made the bombay veg sandwich for a weekend snack and the kathi rolls for dinner.
To make the best green chutney full of flavors, make sure you use fresh pudina and daniya/ coriander leaves.
How to make Green chutney recipe
- 2 cups coriander / daniya
- 1 cup mint/ pudina
- 1.5 to 2 tbsp dalia / fried gram (can replace with coconut)
- 1 tsp cumin / jeera
- 2 to 4 hot green chilies (adjust as needed)
- 2 small garlic cloves / lahsun
- ¼ to ½ inch ginger / adrak
- 1 to 1 ½ tbsp Lemon juice or as needed
- Salt as needed
- Pluck mint and coriander leaves. Rinse them well in lot of water a few times. I spray some vinegar and leave for about 10 minutes. Then rinse well. Drain them well in a colander.
- Add all the ingredients to a blender jar. Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
- Adjust salt, lemon juice and green chili to suit your taste.
- Store this in a clean dry airtight glass jar. Refrigerate and use whenever needed. Use dry spoons to serve it. This green chutney keeps good for about a week in refrigerator and 1 month in freezer.