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Green Chutney (Cilantro Chutney)

Tanvi Srivastava
Green chutney or Hari Chutney is a fresh and vibrant indian condiment made with fresh cilantro leaves, garlic, spices and green chillies. Add to chaat, serve with all sorts of indian meals or pair with appetizers like tikka and kebabs.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian

Equipment

  • Blender

Ingredients
  

  • 2 cup cilantro leaves tightly packed
  • 2 indian green chilies (hot), adjust to tolerance
  • ½ tablespoon yogurt plain, substitute with fresh lime juice for vegan
  • ½ teaspoon cumin seeds
  • 2 garlic cloves
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon amchoor powder (dry mango powder) or use chaat masala. Use fresh lime juice if you dont have those spices.
  • 2-3 ice cubes
  • 1-2 tablespoon water if needed

Instructions
 

  • Pick the cilantro bunch and remove any wilted leaves. Wash 2-3 times under running water to remove the dirt.
  • I chop off and discard 1-2 inches of the stems from the root side. Roughly chop the remaining tender stems and the cilantro leaves.
  • Place the ice cubes near to the blade side. If you are using a blender jar that is placed inverted over the machine (like nutri bullet or magic bullet), place the ice cubes last. Basically we want the ice cubes to be near the blades so that they start crushing as soon as the machine starts. This will keep the blades cold as well as id the blending process (you wont need to add water).
  • Add rest of the listed ingredients to the blender jar and blend to smooth. Green chutney is ready!
    You dont need to add water since ice will crush. However if needed, add a tablespoon or two water. 
  • Transfer the green chutney to an airtight glass jar or stainless steel container. I prefer using glass containers with an air tight lid. Place the container in the refrigerator. You could store for 4-5 days. Keep in mind that over time, the color and flavor of the chutney will begin to fade. Use within that time. Refer to the blog post for freezing instructions.

Notes

    1. You could use ½ cup fresh mint leaves and a small knob of ginger if you wish.
    2. Use fresh, good quality cilantro and mint(if using).
    3. Adjist the heat levels as per your preference. Indian green chilies can be quite spicy, so if you're not accustomed to them, consider using milder green peppers or start with a small quantity.
    4. Experiment with the texture of your chutney by adjusting the blending speed and time. This will allow you to achieve either a chunky or smooth consistency based on your preference.
    5. Be careful with the amount of ice cubes you use during blending, as excessive ice can make the chutney watery in consistency.
    6. Feel free to add a touch of creativity to your chutney by incorporating roasted nuts, desiccated coconut, sev (gram flour noodles), or even a hint of sugar, depending on desired variation.
How To Keep The Cilantro Chutney Green
Use Ice cubes during blending. This trick is both mind blowing and life changing! When blending, the blades generate heat that can quickly cause the delicate herbs to darken, resulting in discolored chutney. Trust me, I have dealt with way too many brown or worse, black chutneys staring back at me before I learnt this trick.
A few ice cubes help maintain a cold temperature around the blades, effectively preventing oxidation and preserving the vibrant green color of the chutney. This simple yet effective trick ensures that your chutney retains its fresh and appetizing green appearance.
Freezing Green Chutney
Portion out the chutney in an ice cube tray and freeze for a month. Leave some space on the top since as it freezes, the chutney will expand a bit. Whenever you need to serve, simply thaw a cube or two on the kitchen counter or in the fridge. Please don't microwave to thaw. 
Serving Ideas 
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