How to Make Green Chutney at Home (Simple & Fresh)

There are a few things I know to be true, and one of them is this: whenever my brother and I are home with our parents, I ask for red chutney, and he asks for green. It’s been our unspoken order for as long as I can remember—and over time, green chutney has become one of those flavors I associate with comfort, familiarity, and being back at the table together.

If you’ve ever had a hot samosa served with both chutneys, you already understand the appeal. The brightness of the green chutney against something warm and crispy is what makes the experience complete. And if you haven’t? Consider this chilly season your sign to order in from your favorite Indian restaurant and ask for extra green chutney. Once you’ve tasted it, come back here—I’ll show you how to make it at home, the way I’ve learned to love it.

Ingredients You’ll Need for This Green Chutney

This green chutney comes together with just a handful of ingredients, so the magic lies in the ratios. Adjust as you go to land on the balance of brightness, heat, and tang you love most.

Cilantro. The star of the show. Its fresh, vibrant flavor forms the base of the chutney, so be sure to use a bright, just-picked bunch.

Mint. The perfect counterpart to cilantro, mint adds a cooling, herbaceous note that keeps the chutney feeling fresh.

Lemon. Every good chutney needs acidity, and lemon juice provides the right amount of lift. Lime works just as well if that’s what you have on hand.

Green chili. Adjust to your heat preference, but a small amount adds depth and rounds out the flavor without overpowering the herbs.

Salt. A generous pinch brings everything into focus.

Sugar. Just enough to balance the acidity and heat—this isn’t about sweetness, but harmony.

Yellow onion. My mom’s secret. A small amount adds a subtle bite and helps create a smoother, more cohesive texture.

How to Prepare and Store This Green Chutney

Making green chutney couldn’t be simpler: add everything to a blender and blend until smooth. The real art comes in adjusting the flavors to get the balance just right. In my house, my mom swears by a 2:1 ratio of cilantro to mint, but this is very much a matter of personal preference. If you love a brighter, mint-forward flavor, try a 1:1 ratio. If you’re firmly team cilantro (like me), feel free to push it closer to 3:1.

As you blend, keep the core flavor elements in mind: salt, acid, sweetness, and heat. The exact ratios will vary depending on your taste, so what matters most is having a bit of each and tasting as you go. If it feels flat, add salt. Too sharp? A pinch of sugar helps. Want more brightness or kick? A squeeze of lemon or a touch more chili usually does the trick. Small adjustments make a big difference here.

When it comes to storage, green chutney is best enjoyed fresh, when the herbs are at their most vibrant. That said, it will keep well in an airtight container in the refrigerator for up to three days. After that, the flavor starts to dull—so make a batch you’ll happily use up while it’s at its best.

Ideas for Serving and Using This Green Chutney

Green chutney is one of those endlessly versatile recipes—once you have a jar in the fridge, you’ll find yourself reaching for it again and again. While I love it with classic Indian dishes like chaat or alongside pakoras, it’s just as good woven into everyday meals in ways that feel fresh and unexpected. Here are a few of my favorite ways to use it throughout the week:

Use it as a sandwich spread. On its own or mixed with a little mayo or yogurt, green chutney adds a bright, herby kick to sandwiches, wraps, and even grilled cheese.

Stir it into a dense bean salad. Dense bean salads are having a moment—and for good reason. They’re easy to prep and packed with fiber and plant-based protein. Use a base of chickpeas, cucumbers, and tomatoes, then toss with a generous spoonful of green chutney for instant flavor.

Add it to savory breakfast bowls. I love swirling it into yogurt or spooning it over a savory breakfast bowl—especially something like Turkish eggs. The contrast adds freshness and makes the whole dish feel more dynamic.

Turn it into a dipping sauce. Mix green chutney with yogurt for an easy dip, or serve it on its own alongside chips, fries, or anything that begs for a little extra flavor.

Once you start using green chutney this way, it becomes less of a condiment and more of a kitchen staple—one that brings life to whatever you pair it with.

Print