Green Chutney

"I love green chutney prepared with fresh mint, cilantro and green mango," says Suvir Savan. "When I'm in India I'm ecstatically happy for the simple reason that I get to eat it every single day." This chutney is traditionally made with a sil batta, a tremendously versatile stone grinder. A blender also does the job easily.

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  • Servings: makes 2/3 cup

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  • 3/4 cup packed cilantro leaves
  • 1/4 cup packed mint leaves
  • 1 serrano or jalapeƱo chile with seeds, stemmed and coarsely chopped
  • One 1-inch piece of fresh ginger, peeled and coarsely chopped
  • 1/4 small red onion, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 1/2 teaspoons sugar
  • Pinch of salt

How to make this recipe

  1. In a blender, combine all of the ingredients and process until smooth.

Make Ahead

Green chutney can be refrigerated for up to 4 hours.

Contributed By Published July 2006

463720 recipes/green-chutney 2013-12-06T23:29:12+00:00 Suvir Saran indian|sauces-and-condiments|basic-easy|fast|healthy|make-ahead|no-cook|web-exclusive july-2006,Indian food,Suvir Savan,green chutney,condiment recipe,homemade chutney recipes,green-chutney 463720

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