Green Chutney is easy and quick chutney made with coriander leaves or cilantro, cumin, chillies and lemon juice. As mentioned in the Coriander Chutney post, my family loves this herb (coriander) very much. This chutney is one dish I frequently make at home. We love this chutney for its bright green color and also for use of fresh ingredients and taste.
Whenever Parathas or Besan Chillas are made, this chutney is made without fail as paired with green chutney, they make lip smacking combo. Green Chutney is so versatile that you can serve it as an accompaniment to any breakfast or snack dishes or use in chaat preparations or as a spread in sandwiches.
Coriander leaves – ½ of a small bunch
Green chilli – 2
Jeera or cumin seeds – ½ tsp
Ginger – ¼” piece
Lemon juice – juice of half a lemon
Chat masala powder – ½ tsp (Optional)
Sugar – ½ tsp (Optional)
Salt to taste
Water – a little less than ¼ of a cup
Prep time – 5 mins
Cook time – 0 mins
Total time – 5 mins
- Wash and roughly chop the coriander leaves.
- Take all the ingredients except lemon juice in a small mixer jar. Grind to a smooth paste adding little water.
- Transfer to a serving bowl; squeeze lemon juice, mix and serve.
Serve this tasty green chutney as an accompaniment to Parathas, Pakoras, Besan Chilla, Onion Uthappams, Bajji, Dahi Vada, Samosas, Cutlets or any other breakfast or snack items that you would like.
- Chopping coriander leaves is optional. I do it for even grinding.
- One or two cloves of garlic can also be added while grinding. You can use jeera powder too instead of whole jeera.
- This chutney stays fresh for 2-3 days if stored in an air tight container and refrigerated.
- Do not add more water, else you may not get the right consistency and the chutney may become watery.