A Basic Green Chutney Recipe
Green Chutney Recipe
Prep Time
15 mins
Total Time
15 mins

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.

Course: Appetizer, Breakfast
Cuisine: Indian
Servings: 1 small bowl
Author: Pooja Bhise
  • 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)
  1. Thoroughly rinse the coriander leaves in water and chop them. Grate the fresh coconut using a grater, and roughly chop the green chillies.

  2. 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.

  3. 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.

  4. Remove this chutney in a bowl and keep aside.

  5. Use it directly as a dip or store in the refrigerator for further use.