Surekha's Cookhouse

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Basic Green Chutney Essential in every Indian Kitchen

Use up your greens to its fullest. This is a must have essential green chutney recipe in every Indian household. Just one recipe you will need to to spruce up tons of Indian dishes. Its stores well and flavors well what more could you ask for!

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 1 jar

In Indian cooking mint leaves seems to be essential in the weekly grocery list, but even 1 bunch of mint leaves is too much for a nuclear family. We end up dumping at least the black wilted mint leaves each time. Give this green chutney recipe a try and you will never go back to wasting it.

I live in Sweden, mint is one of the costliest and rare herb you could find during winter. Which makes it more special for us and important to use it fully. Thus I began to make these green chutney and store it in fridge or freezer and use it to my heart's desire at all seasons. Cold winters requires hot bhajis with mint chutney, hot grilled cheese sandwich with green chutney or even a lazy quick mint biriyani for lunch. All with just one base chutney recipe.

All you will need to spruce up your Indian dishes is this green chutney. You could make masala buttermilk, top your chat items, even make biriyani out of this simple basic green chutney. Its stores well and flavors well what more could you ask for!

Hope you will give this a try and save on your money and the planet. Happy eating:)

Watch the video recipe here

Ingredients Required:

Mint 1 bunch
Coriander leaves 3/4 bunch
Green chili 2-4
Ginger 1 inch
Lime juice 2 tbsp

Masala More:

Green chutney 1 Tbsp
Curd/ Yoghurt 1/2 cup
Water 1 cup + more
Hing Pinch
Cumin powder 1/2 tsp
Black salt 1 tsp
Salt To taste



1. Wash and destem mint leaves, wash coriander leaves and prep the other ingredients.

2. In a clean mixe jar, add all the ingredients along with 2 tbsp of water and grind into a fine paste.

3. Now green chutney in ready to be used in other recipes ans stored in the fridge for future use.

4. Transfer it to a glass jar and refrigerate. Add salt when needed.

Masala More:

1. Add green chutney, curd, water, hing, cumin powder, black salt & salt in a blender and blend it together. I used the same mixe jar as above and made masala more with the leftover chutney.

2. Now enjoy this easy masala more for this summer.


1. Use fresh mint leaves & coriander leaves, it stores best and longer when we use as fresh greens as possible.
2. From my own experience adding salt in the green chutney shortens its shelf life. So I tend to take the amount I need and add salt to it.
3. You can use tamarind instead of lime juice.

This recipe is viewed 2050 times
Posted by Surekha on June 4, 2018, 9:30 a.m.

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Rehana June 28, 2018, 6:31 a.m.
So much mint grows in my yard Going to make ur receipe thanks

Your welcome..:) Pls do share ur experience... June 28, 2018, 12:56 p.m.