Green Chutney

Green Chutney

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The chutney that is served in the film Midnight's Children would be made fresh every day, by hand: a stunning hit of fresh herbs spiked with green chiles and tart with lime juice. In India there are as many recipes for these kinds of homemade chutneys as there are cooks.

This is a very flexible and easy recipe from Vimla Mehta, my mother. This chutney can be assembled in a flash, using a food processor, or ingredients can be minced by hand.

Green chutney is always a welcome addition to a meal — with rice, as a dip for deep-fried pakoras or Indian breads, or as a condiment sauce for grilled meat or fish.


<p><strong>*Note: </strong>If unavailable, use 2 more green chiles.</p>


  • 2 Cups cilantro leaves and fine stems
  • 1 Cup loosely packed fresh mint leaves
  • 2 -4 green cayenne chiles, chopped coarsely
  • 1/2 -1 teaspoon dried red chili powder*
  • 3 medium-sized cloves garlic , peeled and chopped
  • 1 Tablespoon pomegranate seeds
  • 1 Teaspoon sugar
  • 3/4 Teaspoons sea salt, or to taste
  • 1/4 -1/3 cup freshly squeezed lime juice
  • 1/4 Cup plain, whole-milk drained yogurt (optional)

Green chilli chutney

Hot and spicy green chilli chutney called as pachimirapakaya pachadi is prepared in many regions of andhra and especially in rayalaseema and guntur. First time when I heard it, i was surprised to know that people can eat a chutney made of only green chillies. For me it was a new thing and my mom never encouraged us to eat too much of green chilies as it could be bad for the stomach.

It&rsquos been almost 2 years since I wanted to try this and finally I found out from my telugu friends here in Singapore.You can use this chutney instantly to give that extra spice or heat to any food you desire.

Whether it is for your bland soup or your everyday curries, once you finish cooking you can set aside your kids&rsquo portion and mix this chutney to the rest.

I have been using this for raitas, sandwich,noodles, curries, omelet, fritter batters or dough (like ponugulu, cutlets etc). If you want to use this as a side to idli ,dosa read my notes at the end.

This is also useful to those where hot green chilies are not available much. Yes, there are places where hot green chilies are not available that easily around the year. In that case this can be prepared in large quantity and be freezed or refrigerated. You can use up while making curries.

To make green chilli chutney, i also used large bajji chilies to add flavor to the chutney since they are more flavorful and less hot. You can skip that if you don&rsquot have.

I have used oil generously while frying, else the entire home would be filled with the fiery smell and flavor making everyone sneeze and cough around. So do use oil generously so that the chilies are well coated.

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Dosa Batter


  • 2 2/3 cup dosa rice
  • 1 cup urad dal
  • 1/4 cup poha
  • 1 teaspoon fenugreek seeds
  • Water, as needed


  1. For the batter, wash rice using a mesh strainer until the water runs clear. Place rice in a bowl and add 6 cups cold water. Rinse urad dal thoroughly and place in another bowl with 6 cups of water. In a small bowl, add the teaspoon of fenugreek seeds and soak in water. Soak everything overnight up to 24 hours.
  2. Drain the water from the dal and rice. In a high-speed blender put rice mixture in small batches with ¼ cup water and blend until smooth. Repeat the process with the urad dal and add fenugreek seeds to the mixture adding small amounts of water as needed.
  3. In an extra-large bowl, combine both mixtures and mix well. Cover with a plate and drape with a kitchen towel. Turn the oven light on and place it in the middle rack to ferment overnight. Place a sheet tray underneath to catch any spills. Note: There will be small air bubbles at the top after 8-10 hours. If not, ferment longer. Season with salt and set aside.
Dosa Filling


  • 1 1/2 pounds yellow Yukon potatoes, rinsed
  • 3 tablespoon ghee
  • 1 teaspoon black mustard seeds
  • 1 dried red chili pepper
  • 1 tablespoons urad dal
  • 2 tablespoon peanuts
  • 2 sprigs curry leaves
  • 1/8 teaspoon hing (asafoetida)
  • 1 red onion, cut thin strips
  • 2-3 Thai green chilies or serrano peppers, chopped
  • 1 teaspoon turmeric
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Kosher salt, to taste
  • 1/2 cup cilantro, chopped
  • 2-3 drops lemon juice


  1. In a large pot, add cold water and potatoes and bring to a boil. Cook potatoes to fork-tender. Leave in water until completely cooled. Peel and mash roughly leaving large chunks.
  2. In a large skillet, add ghee over medium-high heat. When ghee is hot and shimmering, add mustard seeds and cook for 30 seconds. The seeds will pop and infuse oil. Lower heat and add urad dal and peanuts to toast 2-3 minutes, or until lightly golden.
  3. Gently add curry leaves (they will splatter in oil), hing, red pepper and onions, season with salt. Cook until onions have softened. Add turmeric, cumin powder and cayenne pepper.
  4. Add potatoes to the onion mixture and stir. Cover and cook gently for 10 minutes. Season well with salt, add cilantro and lemon juice drops. Set aside.


  1. For dosas, set a dosa griddle to medium heat. Using a paper towel with a teaspoon of oil, brush a thin layer on the pan.
  2. Using a large spoon, add batter and in a circular motion spread thinly around the pan to cover the surface. Drizzle a few teaspoons of ghee. Cook until the center and edges brown slightly and the dosa comes away from the pan.
  3. Using a thin silicone spatula, carefully work around the edges to remove from pan.
  4. Add potato filling in the center of the dosa and close in a half-moon.
Green Chutney


  • 1/2 cup dried unsweetened coconut, fresh or frozen
  • 1/2 cup cilantro
  • 1 Thai green chili, chopped
  • 1/2 inch ginger, chopped
  • 1 1/2 tablespoon of roasted chana dal
  • 1/4 teaspoon lemon juice
  • Kosher salt, to taste
  • 1/4 cup water, more as needed


Tomato Chutney


  • 3 ripe Roma tomatoes
  • 1 tablespoon oil
  • 2 tablespoon chana dal
  • 1/2 small red onion
  • 1/8 teaspoon
  • 1/2 inch ginger
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon tamarind paste
  • Kosher salt, to taste


  1. In a skillet, add oil and heat over medium heat.
  2. Add cumin seeds and cook until they pop for 30 seconds.
  3. Add chana dal and cook for 3-4 minutes.
  4. Add hing, onions, tomatoes, ginger, tamarind, salt and cook for another 5-7 minutes until onions are translucent.
  5. Puree in a blender. Adjust seasoning as needed.
  6. Top with tempering spices.
Tempering Spices


  • 1/4 cup high-heat oil (grapeseed or safflower)
  • 2 tablespoons mustard seeds
  • 4 sprigs curry leaves
  • 1/2 teaspoon hing
  • 2-3 dried chilies


  1. In a small skillet, add oil over medium-high heat. Add mustard seeds and cook for 30 seconds until they pop.
  2. Gently add curry leaves, hing and dried chilies. Remove from heat and spoon over both chutneys. Reserve some for sambar.


  • 1 cup yellow toor dal or tuvar dal, washed and soaked 30 minutes
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 small red onion, sliced into thin strips
  • 1/4 teaspoon hing
  • 2 Roma tomatoes, chopped
  • 2 sprigs curry leaves
  • 1 tablespoon tamarind paste
  • 4 cups water
  • 1 carrot, diced
  • 1 Japanese eggplant, cubed into small pieces
  • 6 pieces frozen drumsticks, defrosted
  • 1/2 cup green beans, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne powder
  • 1 tablespoon sambar powder
  • Kosher salt, to taste
  • Cilantro leaves, finely chopped for garnish


  1. Heat instant pot to saute setting and add oil. Add mustard and fenugreek seeds, cook for 30 seconds until fragrant and seeds pop.
  2. Add the chopped onions and salt, saute until onions are translucent with no color. Add chopped tomatoes, sambar powder and salt. Saute for another 2 minutes.
  3. Add toor dal and water to the instant pot. Change the setting to pressure cook mode for 10 minutes at high pressure. Be sure to place the vent in seal position.
  4. Cool until the pot releases pressure. Stir in the tamarind paste and season as needed. For a thicker consistency, set the pot back to saute setting and evaporate the water as needed.

Read about the history of crepes, and study global cuisines in Culinary Arts at ICE.

Green Coriander Chutney – to dip everything in!

This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!

I have a ridiculously easy recipe for you today, but the complexity of flavors in this green coriander chutney is really worth sharing!

It’s something that an Indian house makes almost every second day because we just love dipping everything in a fiery hot green chutney or mixing it with rice and dal when you want to spice up a simple meal. It’s incredibly versatile, and definitely worth including in your meal. A jar of this chutney will last you a week in the fridge and you’ll be reaching out for it again and again.

The flavors of this dip are super fresh – they’ll be like a blast in your mouth because you’ll taste the refreshing mint, the herby coriander, the sweetness from the sugar, tartness from the lime and the spice from the chillies. And all these together create a mindblowing combination that is plain addictive.

It’s such a simple recipe that I’m not going to keep this short and sweet, but here are some simple tips to make the best green coriander chutney, and the things you need to keep in mind so that you get it right every single time:

  • Do not add too much water while blending. Both mint and coriander have quite a bit of water, and they will release it when blended with salt and sugar. If you add too much water to this, you will be left with a watery paste that will separate, so start with a tablespoon or two first, and then increase as you blend if you feel like you need more. You might need to use a spoon to or a spatula to scrape off the sides once but that totally depends on your blender
  • The amount of chillies in the recipe should be adjusted to taste. We like ours quite spicy, but if you don’t, feel free to reduce it to half a chilli or deseed them before adding them
  • You can also add things like garlic and/or raw mango to this green coriander chutney. The garlic adds a nice sharpness and honestly, I love garlic in everything. The raw mango (if available) makes this tart and also helps preserve the bright green color. But if you are adding raw mango, you can skip the lime juice or reduce it by at least half
  • Because there is so much mint in this recipe, the color can darken pretty quickly. One way to avoid that is to add the lime juice right before serving. Even if the color darkens, it won’t change the taste at all
  • Refrigerate the chutney in an airtight jar for up to a week. Anymore and the herbs will start spoiling

I hope you enjoy this super simple recipe as much as I do! Give your next batch of fritters their very own best friend!!

Green Chutney Recipe - Coriander Mint Chutney Recipe

Dhaniya Pudina Chutney also known as the Green Chutney and is made from fresh coriander leaves, mint leaves, green chillies, ginger, lemon and a dash of sugar. It goes great along with sandwiches, chaats, cheelas and more.

Dhaniya Pudina Chutney also known as the Green or Hari Chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. Each household and region of India have their own way of making the green chutney. This version has no onion and no garlic and tastes fresh and delicious.

This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for Samosas, Dhoklas, Vada Pavs, Bhel that are incomplete without this chutney. The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread.

Dhaniya Pudina Chutney can be stored in the fridge in an airtight container up to a week and so you can make a big batch of it and add it to your sandwiches or chats anytime you like.

Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

Green Chutney Recipe Video and Text Recipe Below


  • 1 Cup roughly chopped and washed coriander leaves
  • 2 tbsp roughly chopped and washed mint leaves
  • 1 or 2 Green chilli
  • Black Salt to taste
  • 2 tbsp curd
  • 1 tbsp Penuts
  • 1/2 tsp Roasted cumin powder (roasts= the cumin seeds on tawa for a minute and grind it)


  1. Grab a mixer and add roughly chopped coriander leaves and mint leaves.
  2. Add salt to taste, roasted cumin seeds powder, peanuts and lastly add curd. Roughly cut 2 green chilies into the mixer.
  3. Grind all these ingredients into a smooth paste.
  4. Now take out the chutney into a serving bowl.

The Green chutney- restaurant style is all set and trust me it tastes best. Don’t waste any more time just grab a plate of fritters with this brilliant chutney and munch on. I hope you liked this quick chutney recipe and will definitely try in your kitchen. Drop your comments and feedback!

Green chutney recipe for chaat

Green chutney recipe - This is very versatile and most commonly used chutney recipe in India. Use it for chaat recipes or as a side with pakoda, samosa, vada, tiiki.

The main ingredient is coriander leaves and green chiles. Adjust the chilies quantity as per you liking spiciness.

This is the simple chutney recipe, but THE BEST one. Give it a try.

Storing the coriander chutney: Store in airtight container in the refrigerator. It stays good for a week. If the weather where you live is warmer then it may stay fresh for less time.

Freezing the chutney: Make big batch of it. Divide the chutneys in small portions in ziplock bag or container and then freeze. Leftover can be frozen in ice cube trays. Once frozen store in container or ziplock bag. Defrost the cubes as needed.

Serving suggestion: As the name says ‘chutney recipe for chaat’, this is used in many chaat recipes (See the list below). It is also used as a dipping sauce for samosa, pakoda, vada or tikki or veg cutlet. This can be used in making sandwiches too.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Green Chutney Recipe | Green Chutney for Chaat Recipes

We make a variety of Green Chutney from coriander or cilantro leaves. The recipe that I am sharing with you today is a Green Chutney for chaat recipes. This spicy tangy coriander garlic chutney makes your chaat recipe spurious.

This Hari Chutney is quick and easy to prepare a recipe. You can make this recipe within 20 minutes. This must go side dish for your Samosa, Kachori, Aloo Chaat, Bhel Puri, and Pakora, etc. This not only enhances the flavor of any Chat recipe. But its main ingredient coriander has numerous health advantages too.

Health Advantages of Green Chutney:

Coriander improves liver functions and bowel movements. Thus is good for the digestive system. The addition of black rock salt in this Green Chutney recipe further helps digestion.

High amounts of iron in coriander helps in is curing anemia.

Coriander stimulates insulin secretion. Thus is good for diabetes patients.

Anti-septic properties of coriander help in curing mouth ulcers.

Leaves of coriander promote the nervous system. Further Vitamin K in it is good for the treatment of Alzheimer’s disease.

Coriander has anti-inflammatory properties. Thus is good for diseases like arthritis.

A quick and easy Hari Chutney makes any chaat delish. Make this healthy coriander chutney every day to serve as a side dish.

Now as you are now aware of the advantages of coriander. So, from now I will recommend you to prepare a coriander chutney every day.

Coriander can be blended with many ingredients. I prepare a simple green chutney like this recipe without using ginger in it. This simple chutney I prefer to serve every day along with the salad. I also use this simple coriander chutney as a spread for my sandwich recipes.

About the Author

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo . u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

“Top 10 Rising Indian Food Bloggers 2018”

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