Green Chili Chutney

Spice up your meals with this vibrant, fiery, and fresh Indian green chili condiment!

⏱Prep: 10 min

🔥Cook: 5 min

⏲Total: 15 min

🍽6-8 servings

Vegetarian

Ingredients

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1 cup fresh green chilies (such as Serrano or Thai bird’s eye, adjust to heat preference), stems removed
4-5 cloves garlic, peeled
1 inch ginger, peeled and roughly chopped
1/2 cup fresh coriander leaves, roughly chopped
2 tbsp lemon juice (or lime juice)
1 tsp cumin powder
1/2 tsp black salt (kala namak, optional)
1/2 tsp regular salt (or to taste)
2 tbsp water (or as needed for blending)

Step-by-step

Wash the green chilies and coriander leaves thoroughly. Remove the stems from the green chilies.
In a blender or food processor, combine the green chilies, garlic, ginger, coriander leaves, lemon juice, cumin powder, black salt (if using), and regular salt.
Add 2 tablespoons of water to help with blending. Blend until a smooth or slightly coarse paste forms, depending on your desired consistency.
Taste and adjust salt or lemon juice if needed. If too thick, add another tablespoon of water and blend again.
Transfer the Green Chili Chutney to an airtight container and serve immediately or store.

Per serving

Make it last

Refrigerator 5-7 days

Store in a clean, airtight container in the refrigerator. Ensure no moisture gets into the chutney.

Freezer Up to 2 months

Freeze in small, individual portions in ice cube trays or small freezer-safe containers. Once frozen, transfer cubes to a freezer bag.

Reheat Thaw

Thaw frozen chutney in the refrigerator overnight or at room temperature for a few hours. No reheating is typically needed as it’s a cold condiment.

**Adjust Heat**: For less heat, deseed some of the green chilies. For more, add a spicier variety or leave all seeds intact.
**Consistency Control**: Add water sparingly while blending to achieve your preferred consistency – from a thick paste to a slightly looser sauce.
**Flavor Boost**: A pinch of roasted cumin seeds (instead of powder) can add a deeper, earthier flavor. You can also add a tiny piece of raw mango for a tangy twist.