Green chutney, also known as coriander or hari chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. At its core, green chutney is a puree of coriander, chilies and lemon juice with different regional variants calling for the addition of various spices and flavourings.
For this green chutney, I’ve added coconut, which gives it a southern flair, where coconut palms dot the landscape. By toasting the spices, you release the essential oils which is what gives the spices their aroma, making them more pungent and breathing new life into a spice that may have been sitting in your pantry for some time.
I’m sure I’ve brought this up before, but I am a condiment fiend. One look in my fridge, with all its jars, tubes, and bottles will convince even a skeptic of this affliction. But even amongst this plethora of chutneys, relishes, mustards and sauces, the clear plastic tub of green chutney has a special place right up in front, because I use it so often. For breakfast, it goes great with potatoes or eggs, for lunch, it can go into sandwiches or salads, and for dinner, the possibilities are endless. It works especially well with seafood, be it seared scallops or grilled fish. I’ve even been known to serve green chutney atop sashimi with smoked salt.
Once made, this verdant chutney will keep for a week or two (depending on how much salt and water you add) in a sealed container and it freezes well.
Units
Ingredients
- ½ teaspoon cumin seed
- ½ teaspoon mustard seed
- 1 bunch coriander thick stems removed
- ¼ small onion roughly chopped
- ¼ cups unsweetened grated coconut (or 1/2 cups fresh pulp)
- ½ inch ginger roughly chopped
- 2 Serrano chilies (or other spicy green chili)
- 2 lemons juiced
- salt to taste
Instructions
- Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion.
- Put the spices in a spice grinder and pulverize.
- Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.
- Stored in an airtight container in the fridge your green chutney should last at least 1 week.
Jennifer says
I’ve never made or eaten chutney. Would this go with a rice dish? Like a vegetable biryani?
Marc Matsumoto says
Yep, it’s a refreshing condiment so as long as you like the flavorsyou could use it for just about anything.
Jennifer says
I've never made or eaten chutney. Would this go with a rice dish? Like a vegetable biryani?
Marc Matsumoto says
Yep, it's a refreshing condiment so as long as you like the flavorsyou could use it for just about anything.
Ritesh says
hi buddy no but you can make sandwichs as well as you can eat with bread yahh for the taste you can put some chutney in the rice….. idiot u have to learn how to cook the food sry but you will need dfntly need one day remember me ……
Dip-tea says
Absolutely stunning blog you got here Marc. Bravo!
James Jezioro says
Excellent “non recipe” recipe. I especially like how you captured the essence of variation in chutney recipes (as I’m certain readers have looked elsewhere at the myriad of sources), and the need for toasting the spices, while remaining completely clear in direction. Nicely done! James J in Toronto.
Lara says
I’ve had this at a restaurant as a dressing on a leafy salad with raw 2 minute noodles broken on top. It was delicious and I look forward to trying it at home now!
Wrstewart says
This is a great and very authentic recipe (we actually compared it to some chutney from our favorite Indian take-out and liked this better). I didn’t have any coconut, so I just left it out. I had a small shallot that I needed to use up and substituted that for the onion. I knew enough to use lemon juice, hot pepper, salt, and cilantro; thanks for letting me know about the other ingredients.
Chatur_singh2star says
alia banda
Sugudsl says
I just sauted the abv ingredients with a spoonful of oil before blending. For the peanuts i took dried raw ones, sauted it separately without oil, removed the skin and added to ingredients at the end. God…..IT WAS DIVINE….!!!!!!!!!!!!
Doetting says
Delicious. I have been trying to get the recipe from an Indian friend for years, and she is not giving it up. This is VERY close to hers, and she makes the best I have ever had. I also did not have the coconut, but will the next time.
Anuradhanemali says
Yaa delicious if u fry coriander with mustard and methy seeds powder and griNd with tamarind little jaggery
MARCK AJINOMOTO says
YES CHUTNEY IS LIKE SAUCE ..SPREAD ON ANYTHING , AND NJOY ..IT ADDS FLAVOUR, AROMA , NUTRITION..ABOVE ALL TASTE !!
Paul Kern, PMP says
After sifting through many recipes, and talking to several friends who say Green Chutney is Mint based, we found this recipe is very good with the addition of one bunch of mint for 2 bunches of cilantro. We didn’t have fresh lemon, so instead of the standard two to one ratio of tablespoons of lemon juice to one squeezed lemon, use 1.5 tablespoons tablespoons per lemon, and ignore the extra leaves from mint. Excellent recipe!