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:

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
Bowl of green chutney with a small wooden spoon in it
4.50 from 18 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


  • 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)


  • 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"!



*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

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My Rating:

  1. Terry says

    Hi there, what is the dish that you are drizzling the chutney over? It looks like some kind of spiced chickpeas sitting on sweet potato skins?

  2. Meghna Antani says

    Indian here (from Gujarat region if being picky). This is the authentic variant:

    – clean cilantro (called coriander here in India) with stems (without roots)
    – a handful of peanuts
    – salt
    – sugar
    – lemon juice
    – green chillies

    – garlic
    – ginger
    – cumin
    – mint
    – curry leaves
    – coconut flesh

    I don’t know how to explain it, we use soaked or dried lentil in place of groundnut at times.

  3. Michelle says

    I love the sauce. It is absolutely delicious! I did not have enough cilantro so I used half parsley although I would have preferred cilantro. I did not have avocado so I replaced it with mayonnaise. It was absolutely delicious. Thank you for your wonderful recipes.

  4. Tiff says

    Love this sauce ! Easy peasy and right up my alley. Only thing I disliked was adding the sweetener- glad I only used 1 tsp but next time I’ll omit completely. So good on your roasted cabbage and on fish tacos!

  5. Rachel Harad says

    Loved this! It tastes like springtime! I made it as a topping for the cabbage shawarma and have put it on top of everything I’ve eaten since! So fresh and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • minal says

        green pepper.

        here’s how I make it–and I make gift jars because people LOVE mine:
        1 green pepper for every 2 bunches of cilantro.
        lemon juice
        loads of unsalted peanuts…make the chutney THICK.
        1 hot spicy pepper–as much as you can take.

        Blend green pepper first, then add cilantro and hot pepper. Add lemon juice, salt and sugar to taste, lastly add peanuts.

      • SNL says

        I enjoyed dairy free yoghurt – 20% coconut base (Koko original yoghurt to be precise). This also made the sauce freezable. I reduced the sweetener because DF yogs are too sweet as it is. I don’t chuck coconut in everything, so I would notice coconut flavour and I found the sauce versatile.

    • Kelsi says

      I had everything on-hand except avocado so I decided to try a few tablespoons of cashews quickly soaked in hot water and blended the sauce up and turned out great! This is the first time I have made this so not sure how the cashews compare with avocado, but would make this again either way. Fresh, bright & flavorful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. 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?

    • Danielle says

      Hi Sue 👋! I was wondering if you accidentally used flat leaf parsley? I have done that before and it is very bitter.😬 Hope this helped and you will retry the recipe again. 🙌

  7. 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!

    • Jeny says

      I really can’t stand cilantro (yep, I’m one of THOSE people), what could I substitute for it?
      If this has already been asked, I apologize. 😊

        • Rhonda says

          TY! Jenny you’re one of my people. I was wondering what it would be like with arugula or many onion and garlic?? I’ll give it a try.

          Love all of your recipes!

  8. 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!

  9. 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!

  10. 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!

  11. 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.