Nagpuri Green Chutney
Nagpur-style fresh coriander-garlic chutney — large bunches of fresh coriander blended with raw garlic, green chilli, fresh ginger, lime juice, salt, and a small amount of roasted peanuts into a thick, intensely aromatic green paste. The Nagpur version is notably more garlicky and more fiery than chutney from other Maharashtra regions; this reflects the city's general preference for bold, direct flavour. No coconut in the Nagpuri chutney (unlike the coastal Maharashtra version); the peanut provides the body and prevents the chutney from becoming too watery. Applied generously on vada pav, bhajis, sandwiches, and bhakri; also eaten as a condiment alongside all the dry preparations (zunka, thikli, chakuli). The Nagpur green chutney's strong garlic note is the condiment signature of the city's street food culture.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Cilantro , chopped |
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1/2 cup | Mint , fresh leaves |
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2 tablespoons | Peanut , roasted |
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2 tablespoons | Coconut , grated |
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2 tablespoons | Lemon juice |
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2 | Green Chili , slit |
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1 | Ginger , small piece |
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2 cloves | Garlic , finely chopped |
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1 teaspoon | Sugar |
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— | Salt , to taste |
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1 teaspoon | Cumin , seeds |
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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, roasted peanuts, grated coconut, lemon juice, green chilies, ginger, garlic, sugar, salt, cumin seeds, and water.
- 3 Blend the mixture into a smooth paste. Add more water if needed to achieve desired consistency.
- 4 Taste and adjust salt or lemon juice as per preference.
- 5 Transfer the chutney to a serving bowl.
Tips
For a spicier chutney, add more green chilies. You can store this chutney in the refrigerator for up to a week.