Green Chutney

Name: Green Chutney
Total time: 7 min
Yield: 6 servings
Cuisine: indian
Ingredients: 50 g fresh coriander; 15 g Fresh mint leaves; 1 piece Green chilli; 1 tbsp Lemon juice; 0.5 tsp Salt; 0.5 tsp Caster sugar; 2 tbsp Water

7 min 50s · 3 min 45s active · makes ~130 g · Medium

A bright, fresh chutney of coriander, mint and green chilli blended with lemon juice, for samosas, pakoras and grilled meat. Serves 6.

See more →

Green Chutney

A bright, fresh chutney of coriander, mint and green chilli blended with lemon juice, for samosas, pakoras and grilled meat. Serves 6.

See more →

TOTAL TIME

7 min 50s

ACTIVE TIME

3 min 45s

QUANTITY

~130 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This may be a little light — some at the table might still be peckish.

Portions & fullness

Ingredients0/7

Tools0/5

Ingredients

0/7 gathered · 6 servings

50g

15g

1piece

1tbsp

0.5tsp

2tbsp

#	Quantity	Notes	State
1	50g	—	—
2	15g	—	—
3	1piece	—	—
4	1tbsp	—	—
5	0.5tsp	—	—
6	0.5tsp	—	—
7	2tbsp	—	—

Tools

5 items

Serveware

1 item

Procedure

12 steps

1 of 12

Lay the coriander on the chopping board.

Fresh coriander · 50 g

⏱ 5s

ResultFresh coriander

2 of 12

Chop it roughly, tender stalks and all.

Fresh coriander · step 1

⏱ 40s

ResultRoughly chopped coriander

3 of 12

Put the coriander in the small food processor.

Roughly chopped coriander · step 2

⏱ 10s

ResultRoughly chopped coriander

4 of 12

Add the mint leaves.

Fresh mint leaves · 15 g

⏱ 10s

ResultCoriander and mint

5 of 12

Lay the chilli on the board.

Green chilli · 1 piece

⏱ 5s

ResultGreen chilli

6 of 12

Trim off the stalk and chop the chilli roughly; scrape out the seeds first for a milder chutney.

Green chilli · step 5

⏱ 20s

ResultChopped green chilli

7 of 12

Add the chilli to the processor.

Chopped green chilli · step 6

⏱ 5s

ResultHerbs and chilli

8 of 12

Add the lemon juice.

Lemon juice · 1 tbsp

⏱ 5s

ResultHerbs with lemon

9 of 12

Add the salt.

Salt · 0.5 tsp

⏱ 5s

ResultSalted herbs

10 of 12

Add the sugar.

Caster sugar · 0.5 tsp

⏱ 5s

ResultSeasoned herbs

11 of 12

Add 2 tablespoons of water.

Water · 2 tbsp

⏱ 5s

ResultHerbs with water

12 of 12

Blend until smooth, stopping once or twice to scrape down the sides with the spatula.

⏱ 1 min 30s

ResultSmooth green chutney

Total Time7 min 50s

#	Product	Action
1	50 g	Lay the coriander on the chopping board.⏱ 5sResultFresh coriander
2	Fresh corianderstep 1	Chop it roughly, tender stalks and all.⏱ 40sResultRoughly chopped coriander
3	Roughly chopped corianderstep 2	Put the coriander in the small food processor.⏱ 10sResultRoughly chopped coriander
4	15 g	Add the mint leaves.⏱ 10sResultCoriander and mint
5	1 piece	Lay the chilli on the board.⏱ 5sResultGreen chilli
6	Green chillistep 5	Trim off the stalk and chop the chilli roughly; scrape out the seeds first for a milder chutney.⏱ 20sResultChopped green chilli
7	Chopped green chillistep 6	Add the chilli to the processor.⏱ 5sResultHerbs and chilli
8	1 tbsp	Add the lemon juice.⏱ 5sResultHerbs with lemon
9	0.5 tsp	Add the salt.⏱ 5sResultSalted herbs
10	0.5 tsp	Add the sugar.⏱ 5sResultSeasoned herbs
11	2 tbsp	Add 2 tablespoons of water.⏱ 5sResultHerbs with water
12	—	Blend until smooth, stopping once or twice to scrape down the sides with the spatula.⏱ 1 min 30sResultSmooth green chutney
Total Time		7 min 50s

Serving

Scrape into a small serving bowl and serve with samosas, pakoras or grilled meat. Keep any left over covered in the fridge for up to 3 days.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	7kcal
	0.3g
	0.1g
	2g
	0.6g
	0.5g
	199mg

Ingredients0/7

Tools0/5

Recipe

Green Chutney

A bright, fresh chutney of coriander, mint and green chilli blended with lemon juice, for samosas, pakoras and grilled meat. Serves 6.

What you’ll doYou will chop the coriander and a green chilli, then blend them with mint leaves, lemon juice, salt, sugar and a little water until smooth.

Serves6

Total7 min 50s

LevelMedium

Ingredients

Fresh coriander50 g
Fresh mint leaves15 g
Green chilli1 piece
Lemon juice1 tbsp
Salt0.5 tsp
Caster sugar0.5 tsp
Water2 tbsp

Tools

Small serving bowlChef's knifeSpatulaSmall food processorChopping board

Method

Lay the coriander on the chopping board.

5sChopping boardFresh coriander · 50 g

Chop it roughly, tender stalks and all.

40sChopping board, Chefs knifeFresh coriander · step 1

Put the coriander in the small food processor.

10sSmall food processorRoughly chopped coriander · step 2

Add the mint leaves.

10sSmall food processorFresh mint leaves · 15 g

Lay the chilli on the board.

5sChopping boardGreen chilli · 1 piece

Trim off the stalk and chop the chilli roughly; scrape out the seeds first for a milder chutney.

20sChopping board, Chefs knifeGreen chilli · step 5

Add the chilli to the processor.

5sSmall food processorChopped green chilli · step 6

Add the lemon juice.

5sSmall food processorLemon juice · 1 tbsp

Add the salt.

5sSmall food processorSalt · 0.5 tsp

Add the sugar.

5sSmall food processorCaster sugar · 0.5 tsp

Add 2 tablespoons of water.

5sSmall food processorWater · 2 tbsp

Blend until smooth, stopping once or twice to scrape down the sides with the spatula.

1 min 30sSmall food processor, Spatula

Scrape into a small serving bowl and serve with samosas, pakoras or grilled meat. Keep any left over covered in the fridge for up to 3 days.

Result · Green Chutney

20sSmall serving bowl, SpatulaSmooth green chutney · step 12

Printed 17 October 2026