Restaurant Style Cilantro Chutney
Table of Contents
Easy Cilantro Chutney
Have you ever tried cilantro chutney aka green chutney? Friends, it’s seriously the Swiss Army knife of the chutney world!
This vibrant, zesty concoction is a superstar in the wide universe of Indian cooking. I mean it plays so many roles, your taste buds will literally break into a happy dance!
No matter what your plate holds, a spoonful of cilantro chutney can elevate it to stunning new heights of flavor.
Imagine those Indian classics like samosas, pakoras, and aloo tikki! There’s simply no better sidekick than the gorgeous green chutney.
Same goes for our all-time favorite, dahi vada, too. (I’ll have a blog on that soon)
Heavenly tandoori dishes and succulent kebabs – you can hardly imagine them standing solo without this trusty companion. So folks, cilantro chutney is seriously the secret sauce to acing Indian cuisine. Try it to believe it!
What is Cilantro Chutney?
Cilantro chutney is a quick chutney made with cilantro, mint, tomato, garlic, salt, and green chilies. This is a basic recipe there are many variations of this green chutney out there-it’s a personal preference. It’s served with a variety of Indian street food appetizers, as mentioned earlier.
Some recipes may use a lot of cilantro leaves but not a lot of mint leaves. It could also have garlic cloves and green chilies for additional flavor. The other variant of green chutney, often known as the green mint chutney recipe, features a high presence of mint leaves. However, because my recipe contains an optimal proportion of both, it can be used for any purpose.
Ingredients At A Glance
Mint Leaves – Use only the leaves and discard the stems. The stems of mint leaves make the chutney bitter.
Cilantro – You can use the stems if they are delicate. If the stems are brittle and woody, discard them and only utilize the leaves. Always go for the fresh leaves for the best taste.
Garlic – Garlic adds a pleasant aroma to the chutney. If you do not like the aroma of garlic, you can skip it.
Green Chili – I used Indian chiles from Indian grocery stores that are medium-hot chilis. Serrano or Thai chilies can be used (if you want super spicy chutney). Use jalapenos if you have them on hand. Adjust the number of chilies to your taste and the sort of chile you’re using.
Tomato – Use chopped tomatoes to add tanginess to the chutney.
You can also use lemon juice to add the tang to the chutney and to brighten the flavor.
Salt & Water – Use as per requirement.
How Do I Make Cilantro Chutney?
Add the cilantro, mint leaver, chili, garlic clove tomatoes, and salt to a blending jar. Blend them to a fine paste. Add water if needed water, a little at a time, as you don’t want the chutney too watery.
Once a smooth paste is formed, check the salt and add more if needed. Then, serve it directly or store it in the refrigerator.
Pro Tips For Preparing Green Chutney
- Adjust the number of green chilies to your preferred spicy level.
- If you add too much water, the chutney will become runny, and the flavors will be diluted. As a result, always start with a small amount of water and add more as needed.
- I have started adding sweetener to my green chutney as I like my chutneys to be a bit sweet. Although instead of sugar I use monk fruit sugar which is non-caloric and does not have an aftertaste.
- You can add regular or vegan yogurt too to this chutney to make it creamy and a bit milder. I’m loving adding yogurt to my sweetened chutney recently.