Gujarati Green Chutney
Veg
Vegan
A vibrant, slightly sweet fresh chutney ground from coriander, green chillies, ginger, garlic, coconut, and a touch of sugar and lemon — sweeter than its South Indian counterpart. Served with almost every Gujarati snack from dhokla to fafda.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 1 cup | fresh coriander leaves |
| 1/2 cup | fresh mint leaves |
| 2 tablespoons | lemon juice |
| 1 tablespoon | sugar |
| 1 teaspoon | cumin seeds |
| 1 inch | ginger |
| 2 cloves | garlic |
| 2 small | green chilies |
| — | salt to taste |
| 2 tablespoons | water |
Instructions
- 1 Wash the coriander and mint leaves thoroughly under running water.
- 2 In a blender, add the coriander leaves, mint leaves, lemon juice, sugar, cumin seeds, ginger, garlic, green chilies, and salt.
- 3 Add 2 tablespoons of water to the blender to help with blending.
- 4 Blend all the ingredients to a smooth paste. You may need to stop and scrape down the sides of the blender jar a few times.
- 5 Taste the chutney and adjust salt or lemon juice as needed.
- 6 Transfer the chutney to a serving bowl or store it in an airtight container in the refrigerator.
Tips
This chutney can be stored in the refrigerator for up to a week. Adjust the number of green chilies based on your spice preference.