Green Chutney is relished throughout India. Different regions of our diverse country have their own, tweaked versions of it. However, green chutney everywhere is tasty and has numerous benefits for digestion as well (if prepared responsibly, of course).
The reason why we love it so much is that it is a perfect balance of spice, salt, tanginess, and freshness. In this article, we will be specifically talking about the spicy, tangy green chutney made commonly in North Indian homes with dhania (coriander), pudina (mint leaves), and pyaaz (onions) as the primary ingredients.
The intention of this blog is to give you a little bit of information about a few topics, such as: –
The word chutney, or ‘chatni’, is originally from the Hindi language, arising from the word ‘chaatna’ or चाटना, which means ‘to lick’. So, in its essence, the word chutney basically means something that is extremely ‘lickable’, and rightfully so. Chutneys are used as condiments, sauces, dips, and spreads, and usually leave us licking the skin off our fingers!
Food historians believe that chutneys most likely first originated in the regions of South Asia close to 500 BC, nearly 3000 years ago. People were using all kinds of ingredients, from meat to chilli peppers, fresh herbs to vegetables and fruits, to make preserves and pickles. When the British came to India, they discovered the concept of chutneys and took them back to Britain as well as their other colonies.
The British and European renditions of chutneys use fruits, sugar, vinegar etc and have a ‘jam’ or ‘relish’ like taste to them. They have a sweet and sour bend to them, while their Indian precursors were mostly spicy and rarely sweet.
There is a popular folklore about how Green Chutney came into being as a digestive aid that was also delicious.
It is said that in the 17th Century, Mughal Emperor Shah Jahan had once fallen ill. His ‘haqeem’ or doctors advised that he eat something that was spicy and nutritious as well. That’s when this digestive dish was prepared using fresh mint leaves, coriander leaves, lemons, fresh green chillis, garlic, etc.
So next time you or your mother makes green chutney at home, know that you’re eating the royal food.
Traditionally, the green chutney you’ll find mostly in North, Northwestern, Western, and Central India is typically tangy, fresh, and spicy. Every chef has their own tweaks that they add to the recipe based on their tradition and personal preferences.
This recipe is by far what’s mostly followed in most typical North Indian homes of Delhi, Haryana, Punjab and Himachal Pradesh. However, my beloved mother has her own proportions and tweaks that she likes, which I have inherited from her. Her secret ingredient is ‘amla’ or ‘aavla’ or the Indian gooseberry.
The Indian Gooseberry (or amla) are small, highly nutritious fruits that can be eaten raw and whole. However, they are quite sour because of being rich in Vitamin C and are usually used in pickles and spices or added to recipes. Their benefits have been used in Ayurvedic Sciences for more than 1000 years. A 100 g of amla has Vit-C that’s equivalent to 20 oranges. The nutrients present in them are extremely good for hair, vision, memory, digestion, Diabetes management, & much more.
Here is the list of ingredients you’d need for the perfect recipe. However, I will also mention alternatives for those ingredients and also if they can be skipped altogether.
Skipping the ingredients may change the flavour and taste profile a bit, but hey, good food is just good food, right? You’ll experiment and create something different and just as delicious.
Ingredient | Quantity | Alternatives |
Coriander | 150 g approximately | |
Onion | 1 medium-sized | |
Green Chillies | 2-4 (based on how spicy they are) | |
Mint Leaves (optional) | 8-15 leaves (based on size) | |
Salt | ⅓ tbsp or as you prefer | |
Garlic (optional) | 2 cloves | |
Amla or Indian Gooseberry | 2 pcs | Juice of 1 medium-sized lemon OR ⅓ tbsp of anardana powder OR ⅓ tbsp amchoor (mango powder), OR 3-4 tbsp of dahi (curd) |
Sometimes in life, all you have is a paratha and a green chutney – and it’s great! It breaks the monotony, has a nostalgic feel to it, and sometimes that’s all you need.
Whether it’s roti and sabzi or dal and rice. Green Chutney can be a great addition or replacement for achaar and will make your daily lunches so much tastier and more satisfying.
When it comes to sandwiches, I love to spread green chutney generously on both toasts. Whether it’s my humble ham and cheese sandwich or the flavourful aloo-masala sandwich. Green Chutney takes sandwiches to another level! Mumbaikars know just how to do it right – and they’ve been championing it with the Bombay Masala Sandwich.
I love to eat Dahi with my meals. I’ll usually add a pinch of salt and roasted cumin powder to add taste. However, just add a spoonful of green chutney to your bowl of curd to make it even more delicious!
Did you like this recipe? Share with us your versions of the Green Chutney in the comments below! Interested in some other homemade dips for your snacks? Read this article for easy homemade dips.
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