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Green Chutney

Comments : 1 Posted in : chutney, vegetarian on by : splodhia

Green chutney is widely used in Indian cuisine as a dip for chats, snacks, and different types of meals. Coriander and mango add tangy flavor while mint with its cooling refreshing taste adds an extra dimension to this chutney.  

This recipe is very simple yet adds flavor to your meal. It can be used as a dip to samosa, dhokla, different types of chaats. I like using this green chutney as a spread on cheese chutney sandwich, paneer kati roll, and veg Frankie.


Green Chilly1 cup – finely chopped
Coriander Leaves1 cup – finely chopped
CoconutHalf grated
Mint leaves1/2 Cup
Curry leaves2-3
Raw Mango1/2 cup
Green Turmeric1/4 cup
Sugar1/4 tsp
Saltas per taste


  • Take green chili, coriander, mint, raw mango, and wash with water.
  • Peel green turmeric and wash with water 2-3 times.
  • Now add all ingredients to a mixer jar and grind to make a smooth paste.
  • Optionally, You can do tempering (tadka ) with oil and curry leaves
  • Enjoy this tangy & medium spicy chutney with dhokla, dosa, idli, samosa, and sandwich.
  • You can use lemon juice instead of row mango.
  • You can store chutney for 4-5 days in refrigerator.


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