Green Chutney

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.

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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

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: about 1 cup (16 tbsp)
• Category: How-tos, Appetizer
• Cuisine: Vegan, Gluten Free, Indian

Green chutney is a delicious sauce, usually served with Indian savory dishes or as a dip with some naan bread or papadum.

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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

1. Add all the ingredients to a food processor or a blender and blend until smooth.
2. Serve immediately with your favorite Indian dish or as a snack with some naan bread, papadum, crudités, etc. I served it with some pakoras.
3. Keep leftovers in a sealed container in the fridge for 3 to 4 days.

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