Spicy Green Chutney

Spicy Green Chutney

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Indian street food and chutneys cannot be separated from each other. Whether we are having a simple Mumbai sandwich or a plate of chaat, this herb-infused green chili paste popularly known as spicy green chutney (hari-mirch chutney in Hindi) is an essential spread we can’t do without. As the title warns, this is a level 8 spicy dressing, so a little goes a long way. Let’s get grinding…

What is Spicy Green Chutney

Unlike the popular Cilantro Mint Chutney, which is a traditional condiment found in every North Indian buffet, we make this spicy green chutney with extra green chilies and fewer cilantro and mint leaves. Street food vendors of Mumbai use this chutney to build various chaat dishes like Bhel Puri, Sev Puri, Dahi Puri, Ragda Patties, and Sandwiches.


What you will need to make Spicy Green Chutney

Ingredients

Note: 1 cup = 235 ml

  1. 5 serrano peppers
  2. ½ cup fresh coriander leaves 
  3. ¼ cup fresh mint leaves 
  4. 1 sprig curry leaves 
  5. 2 tsp. roasted gram
  6. 1 tsp. ginger
  7. ¼ tsp raw mango powder or 1 Tbsp. raw mango, diced
  8. 1 tsp. black salt
  9. Salt to taste (I use 1 tsp. table salt)
  10. ¼ cup cold water or 2-3 ice cubes.
  11. 1 tsp. lemon juice or vinegar (optional – helps in retaining the rich color and shelflife of the chutney if made ahead of time)
Ingredients for making spicy green chutney

Equipment

  1. Small blender
  2. Container for storage

A note on key ingredients

Green chili – Using the right amount of chilies is very important for the best tasting spicy green chutney. In my several attempts to perfect this recipe, using a combination of extra hot and less spicy peppers has yielded the best results. The contrasting color of the Indian chilies also helps to bring a gorgeous green look to this chutney. So if you have access to a variety of chilies where you live, go for them without a second thought. You may either use 1) 5 serranos OR 2) 3 serranos + 2 jalapeños OR 3) 6 spicy Indian chilies + 12 non-spicy Indian chilies

Mint, cilantro, and curry leaves are also key ingredients for this recipe. However, going overboard simply because you have an abundant supply from your kitchen garden is a big no. Stick to the measurements for the Mumbai street food effect.


How to prepare Spicy Green Chutney – An Overview

Add all ingredients to the blender, grind on medium speed, store in an airtight container and refrigerate. Ta-da! isn’t that a super simple condiment to have on hand, my dear chaat fans?

Tips before you begin

📝Using fresh ingredients gives this recipe great taste and rich color

📝Stick to the measurements and do not overdo with any ingredient as I mentioned


How to make Spicy Green Chutney – Instructions with step-by-step images

Step 1 – Add all the ingredients – 5 serrano peppers, ½ cup fresh coriander leaves, ¼ cup fresh mint leaves, 1 sprig of curry leaves, 2 tsp. roasted gram, 1 tsp. ginger, ¼ tsp. raw mango powder, 1 tsp. black salt, salt to taste (I use 1 tsp. table salt), ¼ cup cold water in a small blender jar – and grind well into a fine paste.

Note: Do not add more water to this chutney, since we are looking for a thick consistency to be able to spread onto sandwiches

Step 2 – Transfer the spicy green chutney into a bowl for immediate use or into an airtight container and refrigerate for later use.

Note: Spicy green chutney refrigerates well for up to 4 days and can be frozen for up to 3 months.

Spicy green chutney in a bowl

Step 3 – Enjoy sublime spicy green chutney in your favorite Indian street food recipes like bhel puri, sev puri, sandwich, and more 😋


How I learnt about this spicy green chutney recipe 

Knowing my family of no-spice eaters, it’ll be shocking to see the number of chilies that I have used in this recipe. That being said, perfecting this recipe took me a long time, as it scared me to increase the spice quotient and we continued to have not-so-sublime bhel puri.

The search for the best spicy green chutney ended when my sister from marriage, Bhavna Venkataraman, pointed me to the tip of making this chutney spicier with a combination of spicy dark-green Indian chilies and less spicy long-skinny, light-green Indian banana peppers, and then using it sparingly while making chaat dishes. I still had one more challenge on hand, which is finding the right variety of green chilies that are easily available. After a few failed attempts, I am happy to share my sublime results of this spicy green chutney made with green chilies locally available in North America throughout the year.

Related Recipes

Sweet Tamarind Chutney

Red Chilli-Garlic Chutney


Spicy Green Chutney

Recipe by Sublime RecipesCourse: Chutneys, Dips & SaucesCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Spicy green chutney is an herb-infused green chili paste used as a dressing or spread that you can’t do without.

What You Will Need

  • Ingredients
  • ½ cup fresh coriander leaves 

  • ¼ cup fresh mint leaves 

  • 1 sprig curry leaves

  • 1 tsp. black salt¼ tsp raw mango powder or 1 Tbsp. raw mango, diced

  • 5 serrano peppers

  • 1 tsp. ginger

  • 2 tsp. roasted gram

  • Salt to taste (I use 1 tsp. table salt)

  • ¼ cup cold water or 2-3 ice cubes

  • 1 tsp. lemon juice or vinegar (optional – helps in retaining the rich color and shelflife of the chutney if made ahead of time)

  • Equipment
  • Small blender

  • Container for storage

Preparation

  • Add all the ingredients – 5 serrano peppers, ½ cup fresh coriander leaves, ¼ cup fresh mint leaves, 1 sprig of curry leaves, 2 tsp. roasted gram, 1 tsp. ginger, ¼ tsp. raw mango powder, 1 tsp. black salt, salt to taste (I use 1 tsp. table salt), ¼ cup cold water in a small blender jar – and grind well into a fine paste.

    Note: Do not add more water to this chutney, since we are looking for a thick consistency to be able to spread onto sandwiches
  • Transfer the spicy green chutney into a bowl for immediate use or into an airtight container and refrigerate for later use.
  • Enjoy sublime spicy green chutney in your favorite Indian street food recipes like bhel puri, sev puri, sandwich, and more 😋

Tips / Variations

  • Play with green chili varieties that are available locally. Here are some handy measurement reccommendations that worked for me : 1) 5 serranos OR 2) 3 serranos + 2 jalapeños OR 3) 6 spicy Indian chilies + 12 non-spicy Indian chilies

Nutrition Facts

8 servings per container

Serving Size1g


Calories3

  • Amount Per Serving% Daily Value *
  • Sodium 274mg 12%
  • Amount Per Serving% Daily Value *
  • Potassium 22mg 1%
  • Vitamin A 3%
  • Vitamin C 4%
  • Calcium 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

❔How to freeze spicy green chutney

Pour spicy green chutney into freezer cube mold and allow it to freeze. Once the green chutney cubes are totally frozen, remove from the freezer, and transfer the cubes into a freezer safe ziplock bag. Seal the bag, after ensuring to remove all the air out from the bag. Label & store the bag in the freezer for future use. The green chutney cubes store well for 3-4 months.

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