Green Chutney is a dip made of fresh coriander leaves and grated coconut. This chutney can be used individually as a dip or accompaniment with sabudana vada (sago cutlets), aloo vadi (patra or colocasia leaf rolls), veg cutlet, bread roll, batata vada, etc. This green chutney can also be used to prepare different chaat recipes (savory snacks), such as sev puri, bhel puri, and ragda pattice, and chutney sandwiches.
There are many different variations of making this green chutney, which I will be posting in the future. This green chutney recipe is fast friendly. This can be made during fast periods, such as Shravan and Navratri. I prepared this chutney using grated coconut, green chillies, fresh coriander leaves, lemon juice, jeera (cumin seeds), salt, and sugar.
This is a basic green chutney recipe that can be made in a few minutes and is extremely easy to prepare. This green chutney can be stored in the refrigerator for 2–3 days. You can prepare this chutney a day before cooking the chaat recipes and then refrigerate it.
The detailed green chutney recipe and step by step recipe with photos are given below.
A quick, basic green chutney recipe. This chutney can be used individually as a dip or to prepare chaat recipes. This green chutney can also be eaten during fast.
- 1 cup chopped coriander leaves (dhania patta)
- 1/2 cup grated fresh coconut
- 4 chopped green chillies (hari mirchi)
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon sugar
- salt (as required)
- 1-2 tablespoons water (or as required)
Thoroughly rinse the coriander leaves in water and chop them. Grate the fresh coconut using a grater, and roughly chop the green chillies.
In a small grinder jar, add the grated coconut, chopped coriander leaves, chopped green chillies, lemon juice, cumin seeds, sugar, salt, and 1–2 tablespoons water.
Grind these ingredients to a smooth paste. Add 1–2 teaspoons water more, if required. Do not add excess water and make the chutney too watery or thin. Ensure to maintain a thick, paste-like consistency.
Remove this chutney in a bowl and keep aside.
Use it directly as a dip or store in the refrigerator for further use.
Step by step Green Chutney Recipe with Photos
1) Thoroughly rinse the coriander leaves and chop them. Grate the coconut and chop the green chillies. In a small grinder jar, grind the grated coconut, chopped coriander leaves, chopped green chillies, lemon juice, cumin seeds, sugar, salt, and 1–2 tablespoons water to a smooth paste. Add water as required while grinding.
2) Transfer the chutney in a bowl. Use it directly or store in the refrigerator for further use. It stays good for 2 to 3 days.
Do let me know in the comments below if your tried this recipe and the variations you used. Share and like this recipe on Facebook, Instagram, Twitter, and Pinterest.