Green Chutney

Green Chutney is a perfect dip to enjoy with the snacks like paneer tikka, kebabs or even with sandwiches and cheelas (savory pancakes). 

Variation: You can use both the leaves as mentioned below or use just coriander leaves. If you choose to use just coriander leaves then take 1.5 cups instead of 1 cup.

Also try: Mint-Coriander Chutney, Tamarind Chutney or Tomato Chutney.

Course: Sides

Cuisine: North Indian

Time: Preparation – 10 mins,  Total – 10 mins.

Servings: yields 1 cup.

Ingredients:

  1. Coriander Leaves (Dhania, Cilantro or Parsley) – 1 cup (tightly packed)
  2. Mint Leaves (Pudina) – 1/2 cup (tightly packed)
  3. Hung Curd (or Greek Yogurt) – 1/2 cup
  4. Green Chilli – 1-2 (depending on your spice level)
  5. Tomato – 1/4 cup (coarsely chopped)
  6. Lemon Juice –  1 tbsp
  7. Ginger – 1 inch (coarsely chopped)
  8. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Green Chutney:

  1. Take a mixer-grinder, add all the ingredients except the hung curd. Grind to make a fine paste
  2. Now add hung curd and blend on pulse 3-4 times.
  3. Your Restaurant Style Green Chutney is ready. It’ll remain fresh and good for 2-3 days under refrigeration.

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