A simple, vibrant, and incredibly flavorful chutney that pairs beautifully with sandwiches, fried snacks, and chaat.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the coriander leaves thoroughly.
Place them in a strainer for about 30 minutes to drain excess water.
Add coriander leaves, garlic, green chilies, lemon juice, salt, and ice cubes to a mixer
grinder.
Grind into a smooth, fine paste.
Transfer to a clean glass jar.
Refrigerate and use within 1 week.
Adding ice cubes while grinding helps retain the chutney’s bright green color.
Adjust salt and lemon juice according to your taste.
For a milder chutney, reduce chilies or use lighter green ones.
How long can I store the green chutney?
You can store the green chutney in a clean glass jar in the refrigerator for up to 1 week.
Can I use the stems of coriander leaves?
Yes, you can use the stems if they are tender, as they add flavor and reduce waste.
How can I make the chutney less spicy?
Use fewer chilies or opt for lighter green chilies, which are milder in heat.
Why add ice cubes while grinding?
Ice cubes help retain the chutney’s bright green color during the grinding process.
Can I freeze the chutney for longer storage?
Yes, you can freeze the chutney in small portions for up to a month. Thaw before use.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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