A good chutney can completely change a meal. You can have a plate of kebabs, rice, samosas or even a simple sandwich in front of you, add a spoonful of something fresh and fiery, and suddenly everything tastes a little more alive.
This green chilli chutney is exactly that. It combines green chillies with fresh coriander, mint, garlic, onion and tomato, then gets a sharp, fruity hit from amchoor. It is fresh, spicy, tangy and takes about five minutes to make.
I love how familiar this combination feels across different food cultures. South Asian green chutneys, Yemeni zhoug, Levantine shatta and Mexican salsa fresca are all very different, but they share that same instinct for combining fresh ingredients with chilli and acidity to bring brightness to food.
This version is the one I make when I want something quick to put on the table and I don't want to start cooking another thing.
When I make this (which is becoming a daily thing), I have to make more or hide it from my daughter because it disappears fast!
Jump to:
Recipe Snapshot
Prep time: 5 minutes
Cook time: None
Total time: 5 minutes
Serves: 6-8
Cuisine: South Asian
Course: Chutney
Calories: Approximately 10 per serving
Protein: Approximately 0.5g per serving
Why You Will Love It
- Ready in minutes: Everything is blended together, so there is very little preparation.
- Fresh and punchy: Coriander and mint keep the chutney fresh while garlic and chilli bring plenty of flavour.
- Easy to adjust: Use 3 chillies for less heat or 5 if you like it fiery.
- Great with so many things: Keep it alongside snacks, grilled meats, rice dishes or use it in wraps and sandwiches.
- Easy to adapt: Don't have amchoor? Lemon works beautifully.
Ingredients
Green Chillies
The chillies provide the heat, so the amount you use depends on your preference and the chillies themselves. Start with 3 and add more if needed.
Coriander
Half a bunch of fresh coriander gives the chutney its main herbal flavour and vibrant green colour.
Mint
A handful of mint adds freshness and a slightly cooling quality against the chilli.
Garlic
Four cloves might sound like a lot, but raw garlic gives this chutney its characteristic savoury punch.
Onion
Half an onion adds sweetness and body.
Tomato
A small tomato brings moisture, a little sweetness and some acidity. It also helps everything blend together.
Amchoor
Dry mango powder gives the chutney its sour, fruity flavour. It is particularly good with green chilli.
Salt
Salt brings everything together. Start with half a teaspoon and increase to taste.
How To Make Green Chilli Chutney
1. Add veg to the blender
Add the onion, garlic, green chillies, chopped tomato, coriander and mint to a blender or food processor.
2. Add the sourness
Add 2 teaspoons of dry mango powder and ½ teaspoon of salt.
3. Blend
Blend until smooth. If you prefer a little texture, stop blending while the chutney is still slightly coarse.
You shouldn't need much liquid because the tomato provides moisture. If your blender needs help, add a very small splash of water.
4. Taste and adjust
Taste the chutney and adjust the salt and chilli.
If you want more heat, add another chilli. If you want more sourness, add a little more amchoor.
Transfer to a clean jar and place in the fridge. Remove a few minutes before serving.
Variations
Lemon Green Chilli Chutney
Lemon is the easiest swap for amchoor and gives the chutney a brighter, sharper flavour.
Replace the 2 teaspoons of amchoor with 1 tablespoon of fresh lemon juice. Blend and taste, adding more lemon if you want it more sour.
Because lemon adds extra liquid, you may not need any water at all.
Pomegranate Powder
Pomegranate powder gives the chutney a fruity, tart quality. Use it in place of the amchoor and adjust according to taste.
Apple
For a slightly sweeter version, add a small amount of apple to the blender. It softens the heat and adds a subtle fruity sweetness.
Green Chilli Chutney And Its Global Cousins
The ingredients in this chutney might look very specific to South Asian cooking, but the idea behind it travels remarkably well.
Zhoug, also called zhug, is a Yemeni green chilli sauce made with fresh chillies, coriander, garlic and other seasonings. It is particularly associated with Yemen and has become popular across the Middle East and beyond.
Shatta is another chilli condiment found across the Levant. It can be made with green or red chillies and is often sharper and more chilli-forward.
Then there is salsa fresca, or pico de gallo, where tomato, onion, chilli, coriander and lime come together. The ingredients overlap considerably, although the preparation and balance are quite different.
These aren't interchangeable recipes. Each belongs to its own food tradition. But the overlap is interesting: chilli, herbs, aromatics and something sour can be found again and again in food around the world. Chimichurri is another one from Argentina.
How To Serve Green Chilli Chutney
This is the kind of condiment you can put on the table and let everyone help themselves.
Serve it with:
- Samosas
- Pakoras
- Kebabs
- Chicken tikka
- Grilled chicken
- Parathas
- Pulao
- Biryani
- Dal
- Chaat
- Wraps
- Sandwiches
- Eggs
- Grilled vegetables
- It is also excellent stirred through yoghurt to make a quick spicy dip.
Tips For Making Green Chilli Chutney
Start with 3 chillies - You can always add more, especially if you aren't sure how hot yours are.
Don't add lots of water - The tomato should provide most of the moisture needed for blending.
Taste at the end - The heat of chillies and acidity of tomatoes can vary, so use the quantities as a starting point.
Use fresh herbs - Coriander and mint are a big part of what makes this chutney taste fresh rather than simply hot.
Make it to your taste - Some people like their chutney very sharp, others prefer more heat. Adjust the chilli, sourness and salt once blended.
Storage
Transfer the chutney to an airtight container and refrigerate.
As this is a fresh, uncooked chutney made with herbs and vegetables, I recommend making a small batch and using it within a few days.
Always use a clean spoon when serving.
FAQs
Is green chilli chutney very spicy?
It can be. The heat depends on the chillies you use. Start with 3 and add more if you prefer a hotter chutney.
Can I use lemon instead of amchoor?
Yes. Replace the 2 teaspoons of amchoor with 1 tablespoon of fresh lemon juice and adjust to taste.
Can I leave out the mint?
Yes. The chutney will have a stronger coriander flavour but will still work well.
Can I make this without a blender?
Yes. Finely chop everything by hand or use a mortar and pestle. The finished chutney will have a more rustic texture.
How can I make it less spicy?
Start with fewer chillies. You can also remove the seeds if your chillies are particularly hot.
Can I freeze green chilli chutney?
You can freeze it in small portions, although the fresh herbs may lose some of their texture and brightness once defrosted. For the best flavour, make a small fresh batch instead.
More Dip Recipes:
Zhug (Zhoug) Recipe - Authentic Yemeni Green Chili Sauce
Middle Eastern Olive and Zataar Dipping Oil
Muhammara - Red Pepper and Walnut Dip
Rate and Leave a comment
Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please leave a star rating and comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too!
you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
📖 Recipe
Indian Green Chilli Chutney
Ingredients
- ½ Onion peeled and chopped
- 4 Garlic Cloves peeled
- 3-5 Green Chillies stalks removed
- 1 small Tomato chopped
- ½ bunch Coriander leaves and stems
- Handful Fresh Mint Leaves
- 2 teaspoon Dry Mango Powder Amchoor
- ½ - 1 teaspoon Salt
Instructions
- Add the onion, garlic, green chillies, tomato, coriander and mint to a blender or food processor.
- Add the amchoor and ½ teaspoon of salt.
- Blend until smooth, adding only a tiny splash of water if necessary.
- Taste and adjust the chilli, salt and sourness.
- Transfer to an airtight container and place in the fridge.
Notes
Variations
Lemon Green Chilli Chutney Lemon is the easiest swap for amchoor and gives the chutney a brighter, sharper flavour.Replace the 2 teaspoons of amchoor with 1 tablespoon of fresh lemon juice. Blend and taste, adding more lemon if you want it more sour.
Because lemon adds extra liquid, you may not need any water at all. Pomegranate Powder
Pomegranate powder gives the chutney a fruity, tart quality. Use it in place of the amchoor and adjust according to taste. Apple
For a slightly sweeter version, add a small amount of apple to the blender. It softens the heat and adds a subtle fruity sweetness.
Green Chilli Chutney And Its Global Cousins
The ingredients in this chutney might look very specific to South Asian cooking, but the idea behind it travels remarkably well. Zhoug, also called zhug, is a Yemeni green chilli sauce made with fresh chillies, coriander, garlic and other seasonings. It is particularly associated with Yemen and has become popular across the Middle East and beyond. Shatta is another chilli condiment found across the Levant. It can be made with green or red chillies and is often sharper and more chilli-forward. Then there is salsa fresca, or pico de gallo, where tomato, onion, chilli, coriander and lime come together. The ingredients overlap considerably, although the preparation and balance are quite different. These aren't interchangeable recipes. Each belongs to its own food tradition. But the overlap is interesting: chilli, herbs, aromatics and something sour can be found again and again in food around the world. Chimichurri is another one from Argentina.How To Serve Green Chilli Chutney
This is the kind of condiment you can put on the table and let everyone help themselves.Serve it with:
- Samosas
- Pakoras
- Kebabs
- Chicken tikka
- Grilled chicken
- Parathas
- Pulao
- Biryani
- Dal
- Chaat
- Wraps
- Sandwiches
- Eggs
- Grilled vegetables
- It is also excellent stirred through yoghurt to make a quick spicy dip.
Leave a Reply