Chutneys, Condiments, Video Recipes

How to make Green Chutney for Chaats and Mumbai style Sandwiches | no onion no garlic version

What is Green Chutney ?

Green Chutney is one of the most used chutneys (preserve) for chaats and Bombay style sandwiches alike, and I always found myself wanting that perfect chutney while making these at home. This is a staple in the refrigerator along with the Sowcarpet Style Chutney or the Dhaba-style Dahiwali Hari Chutney – all three of which go great as dips / condiments with snacks or chaat

This chutney is made more interesting because it uses dalia (Pottu kadalai / Hurigadale / Fried gram) and we all liked the nutty taste a lot and keeps for 2 weeks under refrigeration. You may also make this in bulk for work ahead on instant chaats and sandwiches when hunger strikes.

If you are looking for more chutneys, then check out this list of 21 varieties of Chutney.

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Where all can I use this?

Apart from Chaats and Samosas of course, Its also an instant perk-up side dish for kebabs/ pakoras / fritters / tikkis or even to pep up day-old chapatis, which can be turned into delectable veg frankies with one smear of this delicious chutney. I have kept the spice factor a little low keeping in the mind the little one at home,but do adjust according to preferences. 

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What are the different variations to this chutney?

  1. You can use raisins in place of sugar from the original recipe, and that imparts a wonderful texture to the chutney , especially when you encounter mini bites while the chutney hits your tongue 🙂
  2. Some people add garlic or ginger for a variation
  3. Some recipes also use Alu Bhujia – a gramflour based fried snack – as a thickener (with its generous chaat masala and kala namak , its sure to perk up your tastebuds)

Some FAQs:

  1. Don’t have mint but only coriander, Can I make it with only coriander ? Yes you can the taste would vary a bit. However, you can add 1/4 tsp of dried mint if you have.
  2. I dont have Chaat Masala at home. Can I use something else? Sometimes if the lemon juice is tart enough, it should suffize. It’s a matter of personal preference
  3. Are ice cubes required ? Personally, I use them. You can use chilled water, but that might make it watery.
  4. What can I use in place of Sev / Mora Boondi ? Well these act as a thickener, but you can skip it for a slight variation.
  5. Can I use Dahi / yoghurt with this ? Generally it’s not at all added.
So, tell me in the comments below how would you use this chutney?

See tips at the end of this post for ways to increase its shelf life too !

Prep time : 10 – 15 minutes.Cooking + grinding time : 10 mins. 

Makes : Approx. 100- 150 gm of chutney that keeps for 2 weeks under refrigeration.

Ingredients:

  • Green coriander – 1 1/2 cup (packed)
  • Fresh Mint – 1/2 cup (packed)
  • Fried gram / pottu kadalai – 2 TBSP
  • Mora boondi / Baarik Sev – 3 TBSP
  • Green chillies – 2
  • Ginger – 1 inch
  • Sugar – 1 tsp
  • Salt – to taste
  • lemon juice – 1 TBSP
  • Chaat Masala – 1 tsp 
  • Ice Cubes

Method:

Check out the video embedded for the method below. If you are visiting our channel for the first time, please do subscribe to our channel and click on the bell icon too for more such delicious recipes. 

Tips:

1) use very very little water for grinding. Ice Cubes work best to keep the green colour intact.

2) Use pulse blending if you dont have a coffee grinder / blender as shown in the video here.

2) Its very necessary for the coriander and mint leaves to be pat dried before frying to prevent the chutney from going bad soon

3) use dry spoon to take out only required quantity and stir well before and after every use.

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5 from 3 votes

Green Chutney for Chaats and Sandwiches

A delectable gluten free, Vegan spicy, tangy dip to serve with Chaats, Snacks, Samosa or even slather in sandwiches and flatbreads
Course Condiment
Cuisine Indian
Keyword Chutney, Condiment,
Prep Time 10 minutes
Cook Time 0 minutes
Grinding time 10 minutes
Total Time 20 minutes
Servings 1 cup
Author Kalyani

Equipment

  • Wet Blender

Ingredients

  • 1.5 cup Green coriander
  • 1/2 cup Fresh Mint leaves
  • 2 tbsp Fried Gram
  • 3 tbsp Mora Boondi
  • 2 Green Chillies
  • 1 inch Ginger
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Chaat Masala
  • 1 tbsp Lemon Juice
  • 10 Ice Cubes

Instructions

  • Check out the video recipe embedded for the full method and mode of preparation

Video

Notes

1) Use very very little water for grinding. Ice Cubes work best to keep the green colour intact.
2) Use pulse blending in a mixer grinder if you dont have a coffee grinder / blender as shown in the video here. 
2) It’s very necessary for the coriander and mint leaves to be pat dried before frying to prevent the chutney from going bad soon
3) use dry spoon to take out only required quantity and stir well before and after every use.

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24 Comments

  1. Very nice creamy green chutney.
    Plz stop over to collect your awards dear..:)
    http://cuisinedelights.blogspot.com/2011/09/award_20.html

  2. Yum, will go nicely with the crispy medu vada post I was just commenting on – YUM!

  3. Very nice……..can go very well with any snack.

  4. Nice color the chutney has got.

  5. Nice addition of raisins..

  6. KrithisKitchen

    Perfect dip.. lovely vibrant color too..
    Krithi's Kitchen
    Event: Serve It – Steamed

  7. Sensible Vegetarian

    Lovely chutney, but never tried adding raisins. Very interesting.

  8. Wow…very different chutney recipe…Love it…

  9. Torviewtoronto

    beautiful green chutney looks wonderful

  10. Very tempting chutney…

  11. chef and her kitchen

    nice post..its a must in my kitchen

  12. Lovely green chutney,looks yumm..

  13. nice chutney, healthy too.would try it out. Have a look at some interesting recipes at
    http://nutrihealfoods.blogspot.com

  14. Reshmi Mahesh

    Yummy chutney….First time here…lovely space…

  15. A green chutney with dalia and fried mint and coriander!That is unique,I want to try it!

  16. Looks so inviting Kalyani..thanks for sending this..

  17. I definetly am going to try this. I love green chutneys.

    Like your space here, I see a lot of saattvic stuff around. I'll be hanging around here more often.

  18. @ Anisha – Thanks for dropping by ! Yes, I try to keep most of my dishes (atleast 50 – 60%) satvic ! Glad you liked it.. do drop in often !

    cheers
    Kalyani

  19. Seema Sriram

    5 stars
    Most essential chutney recipe of all time. I love these literally with anything. love the colour of this chutney

  20. Mayuri Patel

    5 stars
    Beautiful green chutney, so fresh.One of the most important condiment to have in any Indian home, green chutney is so versatile. We too sometimes add roasted gram or even leftover papdi ganthia to make the chutney thick.

  21. 5 stars
    Always in my fridge. Chutney looks very refreshing and perfect for chaats and sandwiches.

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