Parsi Green Chutney


This versatile sweet-hot-tangy Parsi condiment seasons and brightens every dish on the table both during cooking and as a tableside garnish. Raw walnuts lend a strong nutty flavor and rich texture to the chutney, no toasting required.

Green Chutney
Green Chutney. Photo: Eva Kolenko
Total Time:
10 mins
2 2/3 cups


  • 3 bunches fresh cilantro, stems and leaves roughly chopped (about 4 1/2 cups)

  • 9 fresh green Thai chiles or 4 jalapeños, stemmed, seeded, and roughly chopped

  • ¾ cup walnuts (about 3 ounces)

  • 3 garlic cloves, smashed

  • 3 tablespoons unsweetened flaked coconut (about 1/4 ounce)

  • 3 tablespoons granulated sugar

  • 3 tablespoons fresh lemon juice

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons kosher salt


  1. Combine all ingredients in a blender, and process until mixture forms a smooth, spreadable paste, 3 to 5 minutes, stopping occasionally to scrape sides of blender.

Make Ahead

Chutney can be stored in an airtight container in refrigerator up to 2 weeks.

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