Authentic Indian Green Chutney Recipe

15 hours

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Authentic Indian Green Chutney Recipe - Plattershare - Recipes, food stories and food lovers

4.60 from 5 votes
Indian

About Authentic Indian Green Chutney Recipe

This vibrant and flavorful Green Chutney is a staple in Indian cuisine, perfect for elevating your snacks and meals. Bursting with fresh coriander, spicy green chilies, and aromatic garlic, this chutney offers a delightful balance of heat and tang. The addition of dry mango powder adds a unique depth of flavor, making it irresistible.
Whether you're serving it alongside samosas, pakoras, or using it as a flavorful spread for sandwiches, this homemade chutney will impress. It's incredibly easy to make, requiring minimal ingredients and time, yet delivering maximum flavor.
Get ready to experience the authentic taste of India with this simple yet delicious recipe. It's a guaranteed crowd-pleaser and a perfect addition to any snack or meal.
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Recipe Time & More

Prep10 hours
Cook5 hours
Total15 hours
Calories4 kcal
Serves4
Served AsSnacks
Recipe TasteSaltySavourySpicySweet

Ingredients
 

Herbs & Spices

  • 2 cup Coriander fresh, also known as dhania
  • 6 Chilies adjust to your spice preference, green
  • 2 tbsp Garlic finely chopped
  • 1 tsp Salt or to taste
  • 1/2 tsp Salt kala namak, black, optional
  • 1 pinch Asafoetida hing, or heeng
  • 1 tsp Sugar

Other Ingredients

  • 1 tbsp Mango Powder amchur powder, dry
  • 1/4 cup Water or as needed for desired consistency
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Instructions
 

Preparation

  • Clean and thoroughly wash the coriander leaves.

Chilies and Garlic

  • Remove stems from green chilies and coarsely chop them.

Blending

  • Combine all ingredients in a blender. Add water, a little at a time, until you reach your desired consistency. Blend until smooth.

Serving

  • Taste and adjust seasoning as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Expert Tips for the Best Green Chutney

  • For a smoother chutney, remove the stems from the coriander leaves before blending.
  • Adjust the amount of green chilies to control the spiciness level. Start with fewer chilies and add more to taste.
  • If you don't have dry mango powder, you can substitute with a squeeze of lime juice for a similar tangy flavor.
  • For a richer flavor, toast the coriander leaves and green chilies in a pan before blending.

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4.60 from 5 votes

Recipe Nutrition

Calories: 4kcalCarbohydrates: 1gSodium: 855mgSugar: 1g

Hem Lata Srivastava
Hem Lata Srivastava
Articles: 200
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4.60 from 5 votes

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