Meal Prep · Indian
Green Coriander Chutney
Bright, zesty, and refreshing, this classic Indian condiment adds a burst of flavor to any meal.
Ingredients
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Step-by-step- Wash the coriander and mint leaves thoroughly under cold water and pat them completely dry with a kitchen towel or use a salad spinner.
- Roughly chop the green chilies, ginger, garlic (if using), and onion (if using) to aid in blending.
- Combine all ingredients (coriander, mint, chilies, ginger, garlic, onion, lemon juice, cumin powder, black salt, and regular salt) in a blender or food processor.
- Add 2-4 tablespoons of water, or just enough to help the blades move, and blend until a smooth, vibrant green paste is formed. Avoid adding too much water initially.
- Taste the chutney and adjust salt, lemon juice, or green chilies according to your preference.
- Transfer the Green Coriander Chutney to a serving bowl or an airtight container. Serve immediately or store for later use.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 30 kcal |
| Protein | 1 g |
| Fat | 1 g |
| Carbohydrates | 5 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-5 days
Store the chutney in an airtight container in the refrigerator. A thin layer of oil on top can help prevent discoloration.
Freezer Up to 2 months
Portion the chutney into ice cube trays. Once frozen solid, transfer the cubes to a freezer-safe bag. Thaw in the refrigerator as needed.
Reheat Serve Cold
Green Coriander Chutney is traditionally served cold or at room temperature. If frozen, thaw completely in the refrigerator before use; do not reheat.
Chef’s Corner
- For a brighter green color, you can blanch the coriander leaves in boiling water for 15-20 seconds, then immediately plunge them into ice water before blending. This helps retain the chlorophyll.
- To add a nutty flavor and thicker consistency, you can include 1-2 tablespoons of roasted peanuts or roasted chana dal (split chickpeas) while blending.
- Always use fresh, high-quality coriander and mint for the best flavor and aroma. Avoid yellowed or wilted leaves.
- Adjust the amount of green chilies to achieve your desired level of spice. For a milder chutney, deseed the chilies.
