You may know green chutney by a few other names: it’s also known as coriander chutney or hari chutney. However you say it, this is a delicious Indian condiment that’s a go-to side for Indian appetizers like samosas or simply naan bread.
Though, there are many use cases for coriander chutney that goes beyond exotic Indian food. Use it as a dipper for vegetable crudité (add a tablespoon or two of plain yogurt to the chutney to make it more family friendly)or try it spread for roasted vegetable sandwiches just to name two.
Jalapeño pepper is the heat source we use here, but any green chili pepper will work if you prefer to choose something milder (or hotter).
See it being made:
Like this recipe? You’ll love these too:
- Spicy Apple Chutney: A touch fiery with bold, warming spices (cinnamon, allspice.)
- Mango Habanero Jam: Habs and mangoes are perfect together.
- Spicy Fig Chutney: Apples bring sweetness here, but they are balanced with onion, garlic, and more.
Spicy Green Chutney
- 1 cup fresh coriander leaves chopped
- 1 jalapeño pepper seeds removed, chopped
- 3 cloves garlic
- 1 piece ginger 1/4 inch, chopped
- 2 teaspoons shredded coconut
- 1 teaspoon peanuts
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon sesame seeds
- 1 tablespoon water more as needed
- Dash salt more to taste
- Using a spice grinder (or mortar and pestle), grind the peanuts, cumin seeds, and coconut until combined into a paste.
- To the paste, add the remaining ingredients and continue to grind into the chutney reaches your desired smoothness. Add more water, salt, and lemon juice to reach your preferred consistency and flavor.
- Serve immediately.