Green chutney is a delicious sauce, usually served with Indian savory dishes or as a dip with some naan bread or papadum.
I’ve never been to India, but I’m in love with Indian food. This green chutney is usually served as an appetizer with other chutneys and some papadum in most Indian restaurants here in Spain. As I made pakoras for the blog, I also prepared it as a dip because is my favorite Indian sauce.
I googled green chutney, took a look at so many recipes and made my own version using easy to get ingredients and things that I like. It’s also oil-free, made with just 10 ingredients and ready in less than 5 minutes, so I’m sure I’m going to make it very often.
It tastes amazing, so authentic and really similar to the chutneys I’ve tried at Indian restaurants. If you don’t like spicy food, feel free to omit the cayenne flakes or add less. If you really enjoy spicy food, please add more. Make this recipe your own and enjoy it as much as I did!
looking for more Indian recipes?
- Vegan mango lassi
- Simple chana masala
- Chole palak (spinach with chickpeas)
- Aloo gobi matar (potato, cauliflower and pea curry)
- How to make garam masala
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Green Chutney
- Prep: 5 mins
- Total: 5 mins
- about 1 cup (16 tbsp) 1x
- How-to, Appetizer
- Vegan, Indian
Servings about 1 cup (16 tbsp) 1x
Green chutney is a delicious sauce, usually served with Indian savory dishes or as a dip with some naan bread or papadum.
Ingredients
- 2 cups fresh chopped cilantro (25 g)
- 1 cup fresh chopped mint leaves (12 g)
- 2 cloves of garlic
- 1-inch piece of ginger root (about 2.5 cm)
- 1/4 cup water (65 ml)
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp cayenne flakes (optional)
Instructions
Notes
- I didn’t peel the ginger root, but it’s up to you.
- Tahini can be replaced by oil, but I would add only 2 tbsp of water.
- Classic recipe is made with green chilli, but as I couldn’t find it, I used cayenne flakes. If you don’t like spicy food, omit the cayenne flakes or add less.
Nutrition
- Serving Size: 1 tbsp
- Calories: 13
- Sugar: 0.1 g
- Sodium: 77 mg
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 0.8 g
- Fiber: 0.3 g
- Protein: 0.4 g
Very nice, I had this with popadoms before a lamb bhuna and it was top notch
★★★★★
Hi! I’m so glad you liked it 🙂
Great recipe! Delicious with your pakoras. 🙂
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Hi Jane! Love it with our pakoras 🙂
Do you think I can use garlic tahini in this?
Hi Megan! I haven’t tried it myself but I think it would work 🙂
It worked out wonderfully. Thanks!!
So glad you liked it 🙂
Absolutely delicious dip, made this and the veg pakoras👌😋
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Hi Dave! Sounds so good 🙂 I’m glad you liked it!
I don’t have fresh ginger, could I substitute Indian ginger garlic paste for the ginger and garlic in this recipe? How much would you use?
Hi Elise! I haven’t tried it myself but I think it would work 🙂 Hope you enjoy it!
We make this chutney every week and eat it on a side of everything. Love the fresh and vibrant taste!
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So glad you liked it Klara 🙂 Have a nice day!
Am impressed with this information..thank u .
Thanks! Have a nice day 🙂
Excellent with pappadams
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Hi Jessica! So glad you liked it 🙂
Yeah, this one is really nice!
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