This green chutney is fresh, spicy, tangy, and full of cilantro flavor. I make it with lots of cilantro, just a small handful of mint, green chilies, garlic, onion, lemon juice, amchur, and ice cubes for a bright green color.
I use much more cilantro than mint because too much mint can make the chutney darker and give it a stronger, more pungent flavor. That is one of the biggest things I have learned from making this chutney over the years.
It is one of those recipes I like to keep ready because it works with so many Indian dishes-chaat, sandwiches, pakoras, samosas, paneer tikka, wraps, and more.
Why You'll Love This Green Chutney
This chutney is:
- fresh and tangy
- spicy but easy to adjust
- naturally oil-free
- ready in minutes
- easy to freeze
- useful across dozens of Indian snacks and meals
The combination of cilantro, lemon, amchur, garlic, and chilies gives it a bright flavor without needing a long ingredient list.
Ingredients for Green Chutney
- Cilantro: I use 3 bunches of cilantro as the chutney base. Cilantro gives the chutney its fresh flavor and vibrant color.
- Mint: Use only one handful of mint. I do not use equal amounts of cilantro and mint because too much mint can darken the chutney and make the flavor stronger than I like. This is one of the biggest differences in my version.
- Green Chilies: Use 10-15 green chilies, or adjust to your spice preference. I like my chutney spicy, but you can easily reduce the amount.
- Garlic: I use 2 garlic cloves. The garlic adds depth without overpowering the herbs.
- Onion: One medium onion helps add body and balances the sharpness of the chilies and herbs.
- Lemon Juice: Fresh lemon juice adds brightness and tang.
- Amchur Powder: Amchur, or dry mango powder, adds another layer of tanginess. I like using both lemon and amchur because they give the chutney a more rounded flavor.
- Ice Cubes: I blend the chutney with a few ice cubes instead of adding a lot of water. The cold temperature helps keep the chutney looking brighter and greener while blending.
- Raw Mango - Optional: When raw mangoes are in season, you can add some for extra tanginess. If you use raw mango, reduce the amchur so the chutney does not become overly sour.
How to Make Green Chutney
1. Wash the Herbs Well
Rinse the cilantro, mint, and green chilies thoroughly. Make sure no dirt remains on the herbs. You can use a salad spinner. Drain well before blending to avoid adding too much extra water.
2. Add Everything to the Blender
Add:
- cilantro
- mint
- green chilies
- garlic
- onion
- lemon juice
- amchur powder
- salt
- optional raw mango
3. Add Ice Cubes
Add a few ice cubes to the blender. These help the chutney blend while keeping the mixture cold.
4. Blend
Blend until smooth. Stop and scrape down the sides as needed.
If the chutney is still too thick for your blender, add a very small amount of water, but avoid pouring in too much at once.
5. Taste and Adjust
Taste the chutney and adjust:
- salt
- lemon
- amchur
- green chili
The final chutney should taste fresh, spicy, and tangy.
My Tips for Bright Green Chutney
1. Use More Cilantro Than Mint
This is probably my most important tip.
I use 3 bunches of cilantro to just one handful of mint.
Too much mint can make the chutney darker and more pungent. Your current live post already notes that using more cilantro than mint helps with both color and flavor.
2. Blend with Ice Cubes
Ice helps keep the mixture cool while blending. That gives you a fresher-looking, brighter chutney.
3. Do Not Add Too Much Water
Adding too much water makes the chutney thin and dilutes the flavor. Add only what your blender needs.
4. Use Fresh Herbs
Older cilantro and mint will not give you the same fresh flavor or color.
5. Adjust Chilies to Taste
I use 10-15 green chilies because I like the chutney spicy, but you don't need that many if you prefer it milder.
Raw Mango Green Chutney Variation
When raw mango is in season, I like adding it for extra tanginess. Add raw mango along with the other ingredients and reduce the amchur powder. You may also need slightly less lemon depending on how sour the mango is.
This is a good variation when you want the chutney to taste especially bright and tart.
What to Serve with Green Chutney
This chutney works especially well with:
- Matar Chaat
- Sweet Potato Chaat
- Aloo Tikki Chaat
- Dahi Bhalla
- samosa
- pakora
- paneer tikka
- sandwiches
- wraps
- dhokla
- roasted potatoes
How to Use Green Chutney in Chaat
Green chutney adds a fresh, spicy layer that balances sweeter chutneys and creamy toppings.
I especially like using it in:
- Matar Chaat: The fresh cilantro-chili flavor balances the soft white peas and tamarind chutney.
- Sweet Potato Chaat: It cuts through the sweetness of the roasted sweet potatoes.
- Aloo Tikki Chaat: It adds freshness against the crispy potato patties and yogurt.
- Dahi Bhalla: The spicy chutney contrasts nicely with the cool yogurt.
Can I Make Green Chutney Ahead?
Yes.
I actually prefer keeping a batch ready because it makes snacks and chaat much quicker to assemble.
Store it in a clean, airtight container in the refrigerator. For longer storage, freeze it in small portions or ice cube trays so you can thaw only what you need.
How to Freeze Green Chutney
Spoon the chutney into an ice cube tray and freeze until solid. Transfer the frozen chutney cubes to a freezer-safe container or bag.
If you're making this chutney for Indian snacks, browse my chaat recipes to see all the ways I use it, from aloo tikki chaat to matar chaat and sweet potato chaat..
Frequently Asked Questions
Using too much mint can make green chutney darker as it sits.
That is why I use much more cilantro than mint.
Keeping the chutney cold while blending and avoiding excessive blending can also help preserve the fresh green appearance.
Too much mint can sometimes make the chutney taste bitter or overly strong.
Use just a small handful of fresh mint leaves and let cilantro be the main herb.
Yes.
Simply reduce the number of green chilies.
The rest of the recipe can stay the same.
Yes.
You can make a cilantro-forward chutney without mint, although the flavor will be slightly different.
Yes.
Raw mango is a great seasonal addition for extra tanginess.
Reduce the amchur powder if you add it.
Yes.
Freezing in small portions or ice cube trays is one of the easiest ways to keep it for later.
More Recipes
Green Chutney
Ingredients
Equipment
Method
- Prepare the herbs: Wash the cilantro and mint thoroughly and drain well.3 bunches Cilantro, 1 handful Mint
- Add to blender: Add cilantro, mint, green chilies, garlic, onion, lemon juice, amchur powder, salt, and optional raw mango to a blender.3 bunches Cilantro, 1 handful Mint, 1 medium Onion, 10-15 Green Chilies, Lemon, 2-3 cloves Garlic, Salt, 2 tablespoon Amchur Powder
- Add ice cubes: Add a few ice cubes to help the chutney blend while keeping it cold and bright green.4-6 Ice Cubes
- Blend: Blend until smooth, stopping to scrape down the sides as needed.
- Adjust consistency: If necessary, add another ice cube or a very small amount of water. Avoid adding too much liquid.
- Taste and adjust: Taste and add more salt, lemon, amchur, or green chili as needed.
- Serve or store: Use immediately or transfer to an airtight container and refrigerate.
Video
Nutrition
Notes
- I use much more cilantro than mint because too much mint can make the chutney darker and stronger in flavor.
- Ice cubes help keep the mixture cold while blending and help maintain a brighter green color.
- Add very little water, if any, to keep the chutney thick and flavorful.
- Adjust green chilies according to your spice preference.
- When using raw mango, reduce the amchur and lemon as needed.
- Freeze extra chutney in an ice cube tray for small, convenient portions.
- This chutney works especially well with chaat, sandwiches, samosas, pakoras, paneer tikka, and wraps.
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