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
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Recipe
Ingredients
| 1 cup | fresh coriander leaves |
| 1/2 cup | fresh mint leaves |
| 2 tablespoons | roasted peanuts |
| 2 tablespoons | grated coconut |
| 2 tablespoons | lemon juice |
| 2 | green chilies |
| 1 | small piece of ginger |
| 2 cloves | garlic |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 teaspoon | cumin seeds |
| 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.