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Sauce

Green Chutney

The everyday coriander-mint chutney, with a handful of peanuts for body — sharp, hot and endlessly useful.

Every Indian kitchen runs on a version of this. Ours uses roasted peanuts instead of coconut for body, which keeps it cheap, adds a little protein and fat, and gives the chutney enough weight to cling to a chilla or wrap without watering down.

By The Chef Kitchen · · · Version 1.2

Prep
10 min
Cook
0 min
Total
10 min
Servings
6
Cost / serving
₹8
Small bowl of vibrant green coriander and mint chutney

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included.

Calories
26kcal
Protein
1.2g
Carbs
2g
Fat
1.5g
Fibre
1g
Added sugar
0g

Ingredients (6 servings)

  • 100 gCoriander leaves — one large bunch, thick stems removed
  • 25 gMint leaves
  • 20 gRoasted peanuts

    Swap: Use fresh coconut or 1 tbsp roasted chana dal in the same way.

  • 2 pieceGreen chilli
  • 1 tspGinger (grated)
  • 2 tspLemon juice
  • to tasteSalt — to taste

Method

  1. Wash the coriander and mint well; rough-chop the stems off the mint.

  2. Blitz everything with 2–3 tablespoons of water to a thick, pourable paste.

  3. Taste and adjust salt and lemon — chutney should sit just on the sharp side.

Storage

Refrigerate in an airtight jar for up to 4 days, or freeze in an ice-cube tray for up to a month — one cube is one serving.

Best paired with

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Egg and Oats Breakfast Wrap

A soft oat-and-egg cheela rolled around crunchy onion, tomato and coriander — a portable breakfast with no refined flour.

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Masala Omelette

The everyday Indian omelette with onion, tomato, green chilli and coriander — the ten-minute baseline for when the kitchen holds nothing more than eggs.

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Besan Chilla

Classic savoury gram-flour pancakes — vegetarian, eggless, no added sugar, and on the tawa in 25 minutes.

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