View my step-by-step video

There are so many different versions of Green Chutney, while most of them contain Coriander and green Chili, I also make some that contain Coconut. This version is a wonderful accompaniment to grilled meat and kebabs. It’s also great with samosas & idlis.  I like my chutney spicy, but you can easily just adjust the heat by adding less green chilli. This is also a great ingredient to flavor a curry, if you make a large batch you can create a wonderful green curry base to simmer Chicken or Meat or you can add a tsp or so to bump up the flavor of any other curry.

Coriander tends to wilt in a few days and so will the chutney, consume within a few days or freeze to keep longer!

In this simple version, Coriander & Green Chillies are processed together with Lime juice, Ginger & Garlic and spices to make this very delicious accompaniment.

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Green Coriander & Chili Chutney


  • Juice of 2 Limes
  • 1 inch piece Ginger sliced
  • 5 cloves Garlic sliced
  • 1 tsp green Chilies sliced
  • 10 leaves fresh Mint
  • 1 tsp each Chilli, Cumin powder
  • 1 tsp Chaat masala
  • 3 cups fresh Coriander


  1. Add all the ingredients and just 1/3 of the Coriander leaves to a food processor and process to a paste before adding the rest of the Coriander