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  • Writer's picturePreeti Vaswani


Chutney is an integral part of Indian cuisine. It is an important condiment served with chaat papdi, dahi bhalla, aloo chaat, pakoras, idli, dosa , vada and so on. A spoonful of chutney gives new dimensions to the taste and flavours of the dish. It not only enhances the taste but also aids in digestion. The simple yet lip smacking green chutney is a combination of fresh coriander leaves and mint leaves. Jaggery, lemon juice and green chili gives sweet-sour-spicy taste to the green chutney. There are several variations to this simple chutney as you move from one part of Indian subcontinent to another which varies by ingredients or their proportion used.

My version of this no onion green chutney gets its spiciness from ginger and green chilies, tanginess from amla / raw mango / lemon juice and protein from peanuts.

Cuisine :Indian

Course : Condiment

Prep time : 15 min

Servings : 1 Cup


  • 2 Cups coriander leaves

  • 1 Cup mint leaves

  • 3-4 Cloves of garlic

  • 1 Inch piece of ginger

  • 3-4 Green chili

  • 1 Tbsp salt

  • 1 Tbsp roasted peanuts

  • 1 Tbsp jaggery/ sugar

  • 1/2 Tsp cumin powder

  • 1/2 Tsp coriander seeds crushed

  • Juice of 1 big lemon/ 3 fresh grated gooseberry ( amla )/ 1 small grated raw mango

  • 2 Tbsp water


1. Clean and wash coriander leaves and mint leaves.

2. Gather rest of spices and aromatics.

3. Put everything in a mixer jar and add water to it.

4. Grind to a smooth paste.

5. Empty in a glass jar , can refrigerate upto a week.


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