The Green Chutney

Bombay Sandwich-with Chutney

May 20, 2012 by Mimi in Featured Recipe with 0 Comments
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Green Chutney or Just Chutney or Hari Chutney is an item generally made fresh in most households in India. I remember since my  childhood that this was done  on a flat  Stone with another rounded  Stone -one like fat rolling pin.  To make it we had to grind fresh green chilies, fresh ginger, spices, and lots of cilantro leaves with both hands using a rounded stone.  The yield was only one bowl for such labor intensive work.Since it was a vital addition to any meal and we had no refrigeration in my small town to preserve it from day to day. This recipe cals for Peanuts, but grated fresh or frozen coconut can be substituted if you have peanut allergy.

Now with refrigeration and Freezer, I put the Chutney in the Ice cube tray, put in the Freezer till frozen and thransfer thee cubes in a Zip lock bag. Use one or more cube as I need. Make fresh batch when needed. Save a lot of time.


Today, of course, with the convenience of food processors, you can mix everything in the blender to exactly the right consistency in a few minutes, store it for days in the refrigerator, or freeze it for a month.  This chutney is delicious, and makes both a great food accompaniment and an exotic sandwich spread as well.

Main ingredient is Cilantro or Hara Dhania or Kothamali-Kothmari.

This tasty chutney can be stored in the refrigerator for up to 5 days in an airtight container or frozen for up to 2 months. Make sure to Thaw it  before using. I like to freeze it in sealed ice cube trays so I can take out just how much I need.  It can be used as a salsa or dip or, as an accompaniment for pakoras and other foods.  Add sour cream to it and it turns into a dip or use it by itself as a dip if you like it Hot.  My family likes it as a spread on sandwiches.

Cilantro must be thoroughly cleaned for any use as it may have dirt at the stem-root area. To wash , cut he bottom portion-stems- about 1 inch while the bunch is still tied. Remove the tie and soak the entire bunch in water. Remove any browned or yellow leaves or, any other leaves that are not cilantro leaves. take out leaves from the top with your hand using both hands. spread them on paper towel so they are not dripping wet. Take a small bunch at a time and then chop.

Uses of Green Chutney:

This chutney makes a great sandwich Spread, Use with Hummus and make a Hummus Dip, Use with sour Cream and make a Dip, use with any crackers, Samosas,   Chutney can be stored in the Freezer .

Photo is shown in this recipe for Bombay Sandwich.

Use your favorite Bread, Chutney, or, use Tomatoes and Cucumber sliced-sprinkle with Salt and pepper.



  • 1 Cup of Chopped Cilantro or Hara Dhania
  • 2 or 3 of Serrano or Jalapeno peppers-cut in 1" pieces
  • 1/4 Cup of Peanuts- roasted unsalted or salted
  • 2 Tablespoon of Dhana Jeera powder
  • 1 Teaspoon or less of Salt
  • 1 Tablespoon or less of Raw sugar
  • 3 Tablespoon of Fresh Lemon Juice
  • 1.5 inch peeled of Fresh Ginger chopped
  • 1 Teaspoon of Oil -to use later


  • Put Cilantro, Chilies, Ginger, and all other items Except Oil in Blender

  • Blend at medium speed till the mixture becomes smooth paste.

  • You may have to stop and stir the mixture with soft spatula in between.

  • If it is too thick, add a little water so it blends well

  • Once the paste is done, put it in the serving bowl or store in a jar adding the oil. You may store it in a Freezer Bag after pouring it in the Ice cube tray

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Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.