Easy Green Chutney

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Bowl of our easy green chutney recipe

We’re all about sauces around here! They’re such an easy way to add mega flavor to a meal. And this green chutney is one of our favorites!

What is Chutney?

Chutney is a spicy, flavorful condiment originating in India. It’s known for being full of micronutrients and aiding digestion. It can be made from a variety of fruits and vegetables and has since spread to many countries and taken on different forms. (source).

Our inspired version comes together in just 10 minutes with 6 ingredients and a small blender or food processor (a mortar and pestle would even work). You can find a more traditional recipe for green chutney here!

Chutney is SUPER easy to make: Simply add all the ingredients and blend.

Cilantro is the herb base and garlic and lime add zing. Salt and pepper add additional flavor. And sweetener rounds it all out.

Avocado is added optionally for creaminess — an addition we love and recommend. And lastly, just enough water is added so the chutney becomes a smooth and pourable sauce. Mmmmm.

Small blender with cilantro, garlic, avocado, salt, and pepper

We hope you LOVE this inspired take on green chutney! It’s:

Flavorful
Perfectly balanced
Quick & easy
Super green
& Very versatile!

It’s especially delicious on Indian-inspired dishes such as dosassweet potatoesaloo tikki, pakoras, and cauliflower “steak”. We think it would also be great on roasted vegetables, tacos, and pretty much anything else you can dream up!

More Flavorful Sauces

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a spoon to drizzle green chutney over roasted sweet potatoes and chickpeas

Easy Green Chutney

Creamy Indian-inspired green chutney made with cilantro, lime, and garlic. Just 6 ingredients, 10 minutes, and 1 food processor required!
Author Minimalist Baker
Print
Bowl of green chutney with a small wooden spoon in it
4.23 from 9 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (~2-Tbsp servings)
Course Sauce
Cuisine Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 2 cups loosely packed fresh cilantro (~1 large bundle as recipe is written / some stems are okay)
  • 2 cloves garlic, peeled
  • 1/4 tsp each sea salt and black pepper
  • 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
  • 1-2 tsp sweetener (maple syrup, agave nectar, or honey if not vegan)
  • 2-3 Tbsp ripe avocado for extra creaminess
  • Water to thin (~1/4 cup or 60 ml as recipe is written)

Instructions

  • To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a mortar and pestle) and mix to combine.
  • Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.
  • Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower "steak"!

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amounts of maple syrup and avocado.

Nutrition (1 of 8 servings)

Serving: 1 two-tablespoon serving Calories: 14 Carbohydrates: 2 g Protein: 0.5 g Fat: 0.6 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.07 g Monounsaturated Fat: 0.39 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 107 mg Fiber: 0.7 g Sugar: 0.7 g Vitamin A: 1020 IU Vitamin C: 5.73 mg Calcium: 13.73 mg Iron: 0.31 mg

Reader Interactions

Comments

  1. Sue Richardson says

    I made this & was disappointed. The colour was an unappetising dark green & it needed more sweetener because of the rather bitter under taste of the cilantro. Could also do with less garlic – 1 clove is enough. Won’t make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, sorry to hear that was your experience! It should be a vibrant green and not bitter- is it possible you used something other than cilantro?

  2. Melanie says

    I opened my email inbox to see this chutney recipe and boy was I excited! I just had some delicious cilantro chutney with samosas a few days ago and it stayed on my mind that I wanted to remake the chutney. So timely to come across yours–you’ve saved me the trouble of recipe searching!
    Your version is slightly different with the avocado included but the taste is still on par. (I only needed 2 tbsp of water but those looking for subs could probably omit the avocado and do all water.) It was super simple with ingredients I basically always have on hand. Even less fuss than pesto. This is a super all-around sauce that I will definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      How timely! We’re so glad you enjoyed it, Melanie! Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi AJ, it won’t be quite as creamy, but you could omit it and use less water. Hope that helps!

  3. DebV says

    I made this to go with the fish tacos and it is a good stand bye for a proper cilantro/coriander chutney which tends to be spicier. Loved the freshness of the cilantro and garlic but did not care for the sweetness of the maple syrup even though I only added 1 tsp. I think next time a jalapeno or red pepper flakes will be added to kick up the spice level.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      ~3 Days. For future reference, you can find this in the recipe box above the “ingredients” header. Hope that’s helpful!

  4. Pooja says

    Hey there, thank you for the recipe! I’m Indian and make variations of this chutney a lot, always with random measurements based on what I have on hand. I find adding half a Roma tomato increases the flavor, and I usually skip the sweetener.

    • Jamey Walls says

      This was the easiest, most delicious recipe! It’s always my favourite when ordering Indian food. Now I can make it at home! Thank you so much for sharing ☺️x

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yay! We’re so glad you enjoyed it, James! Thanks so much for the lovely review!

  5. Lu says

    Hello from Europe!
    Can you tell me what cilantro is?
    Is it watercress? Is it rocket salad?
    What could be substituted instead of this?
    Merci beaucoup!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lu, cilantro is called coriander in some parts of the world. We think watercress and arugula/rocket would be too strong. Hope that helps!

  6. Jo Noble says

    I have made this and it is a standby except for a couple changes. The raw garlic is too strong for me. I use garlic powder instead. I also use a medjool date for sweetness.

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