Green Chutney

There are a lot of different variations of green chutney. This version is my mom's recipe and the one that I make the most.

5 from 1 vote

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Course: Chutney, Dippping Sauce, Sauce, Side Dish

Cuisine: Gujarati, Indian

Keyword: Chutney

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: oz

Author: Aayushi Patel

4 Cups Tightly Packed Cilantro Along with stalks. Just cut the ends of the cilantro stalk, as they have a lot of dirt in them.
1 Cup Tightly Packed Mint Leaves
10-12 Curry Leaves Optional
3-5 Green Chilies Add according to the spice level you like. I use 3 green chilies
1+ 1/2 inch Ginger
1/4 Cup Sev
1 Tsp Salt
1 Tbsp Sugar/Jaggery
2+1/2 Tbsp Lime / Lemon Juice
1/2 Cup Ice- Cold Water

Take a bunch of cilantro, and cut the rear end of the stalks. Place it in a strainer and wash thoroughly.
Separate the mint leaves from its stalk. Wash and rinse it thouroughly.
Prepare the rest of the ingredients.
Now to a high powered blender add all the ingredients and grind them in a smooth sauce
Store some in the refrigerator in an air tight container to use it during the week and freeze the rest of the chutney for later use