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Green Chutney

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 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 15 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