Green Chutney is a popular Indian condiment made with leafy greens like coriander leaves, green garlic, green chili, lemon juice, and spices. This flavorful and refreshing chutney goes well with appetizers, sandwich or drizzle some over wraps.
Green Garlic Cilantro Chutney also known as "Hare Lehsun Ki Chutney" in Hindi, is a variation to popular Indian Green Chutney or Cilantro Chutney with an addition of fresh green garlic.
It is a delicious, lip-smacking chutney where green garlic is a key ingredient. This chutney is one of my favorites and I often make it at home. It can be served with pretty much everything. I like to serve this chutney with my favorite Litti Chokha, some Jowar Bhakri (Sorghum flour flatbread), or Bajri Bhakri (Millet flatbread).
You can also serve this chutney with Indian appetizers such as Samosa, Pakoras (fritters), and Dahi vada. It goes well with chaat recipes like Ragda Patties, Pani Puri, Bhel Poori, Sev Poori, and Aloo Tikki.
There are many ways you can make this chutney. The proportion of green garlic, cilantro, green chili, and lemon juice may be adjusted as per taste. Green garlic is milder garlic and can be used as little or more depending upon the taste. Cilantro adds freshness in the chutney.
Some like it mildly spiced, whereas others like it spicier, add green chili as per taste. Lemon juice is added for some tangy flavor. It also helps preserve the green color of the chutney.
I love to have chutneys at all times in my home, be it sweet and tangy Imli Ki Chutney (Tamarind Chutney) or Green chutney. These two chutneys are a must-have in my family. These chutneys come in so handy for making a variety of Indian recipes.
Chutneys and pickles are a must-have in an Indian family. Our meals are incomplete without these flavorful, tangy, sweet, and spicy chutneys and/or pickles like Cranberry Coconut Chutney or Tomato Chutney
About Green Chutney
Indian green chutney, a vibrant and zesty condiment, is a quintessential element of Indian cuisine, celebrated for its fresh flavors and aromatic herbs.
Bursting with a harmonious blend of cilantro, green garlic, green chilies, and tangy lime, this versatile chutney adds a burst of color and spice to a myriad of dishes.
Whether served as a dipping sauce for samosas, spread on sandwiches, or paired with grilled meats, its invigorating taste and vibrant hue make it a beloved staple in Indian households and a must-have accompaniment for those craving a taste of authentic Indian flavors.
Green Chutney Recipe Ingredients
Green Garlic - The star ingredient of this dish. Fresh or frozen, green garlic, using green and white parts both. Green garlic has a milder and fresher taste compared to mature garlic, providing a subtle garlic flavor to the chutney.
Cilantro - Cilantro, also known as coriander leaves, brings a burst of freshness and a citrusy undertone to the chutney. It is a key ingredient, contributing to the vibrant green color and herbaceous flavor.
Green Chili - Hot green chili (Thai peppers or serrano pepper), adjust to taste. Green chilies provide the chutney with its signature heat and spiciness. The choice of green chilies can influence the level of heat in the chutney, allowing for a customizable experience.
Ginger - Fresh Ginger, with its warm and pungent taste, adds a layer of complexity to the chutney. It complements the freshness of cilantro and the heat of green chilies, creating a well-rounded flavor profile.
Lemon Juice - Freshly squeezed lemon juice serves a dual purpose in the chutney. It not only adds a tangy kick but also helps preserve the vibrant green color of the cilantro.
Pink Himalayan salt - Pink Himalayan Salt, known for its distinctive pink hue and rich mineral content, is used to season the chutney. Its subtle and balanced saltiness enhances the other flavors without overpowering them.
How to make Indian Green Chutney
I normally take one bunch of cilantro (around 2 cups) and half a cup of green garlic (white and green parts both). Wash the cilantro thoroughly, and use leaves and tender stems for making the chutney.
You can find fresh green garlic in most Asian / Indian grocery stores in the produce section. However, you can also use the frozen green garlic for this chutney.
Add the green garlic, cilantro, green chili as per taste, ginger, lemon juice, and Pink Himalayan Salt. Grind to a smooth paste, add water as needed, around 1-2 tablespoons for grinding.
Adjust the seasoning – salt and lemon juice as per taste. Mix well and store it in a air-tight container in the refrigerator. Enjoy this refreshing and flavorful green garlic cilantro chutney with your favorite dish.
Wash a bunch of cilantro and leave it in the colander for 5 minutes to drain any excess water.
Discard any hard, woody stems/stalks and chop the cilantro (leaves and stem).
In a blender or a food processor, add all the chopped cilantro, green garlic (green and white part), green chili, ginger, freshly squeezed lemon juice, and Pink Himalayan Salt.
Blend it to a smooth consistency, and add very little water as needed for grinding.
Transfer the chutney into a serving bowl, and adjust salt and lemon juice as per taste.
Serve this refreshing Green Garlic Cilantro Chutney with your favorite dish. Enjoy!!
Store it in an air-tight glass container, to prevent any discoloration of the chutney. Avoid any metal containers, as the lemon juice in the chutney, might react with the metal, leaving an undesirable taste, and flavor.
Salt makes greens lose moisture quickly and as a result, it looses their vibrant green color. Add salt to the chutney, just before serving.
This chutney stays fresh for 2-3 days in the refrigerator.
You can also freeze this chutney for up to a month. Store it in a freezer-safe container or a Ziploc bag.
You can also freeze it in an ice tray, for smaller portions. Once the chutney cubes are frozen, remove them from the ice tray and store them in a Ziploc bag or freezer-safe container. Defrost the chutney in the refrigerator and use it as needed.
Tips For Delicious Green Chutney
Ratio: Take 1 part of green garlic and 4 parts of cilantro, which gives a nice balance of flavors to this chutney. But you can add more or less green garlic depending upon your taste.
Use Stems: Use the cilantro leaves and tender stems as well in this chutney. I think the stems pack a lot of flavor and nutrient value to this chutney.
Spiciness: Green chili adds heat to this chutney. For milder flavor reduce green chili.
Tanginess: Lemon juice adds a nice refreshing flavor and also helps in preserving the green color of the chutney. Lemon juice also helps keep chutney fresh for longer.
Variations: Fresh green mango, tomatoes, fresh cranberries, and lime juice may also be used for the tanginess. These are just a few alternatives that can be used to enhance the flavor of this chutney.
Green Chutney FAQ's
How to thicken Green Chutney?
If the chutney turns out to be too runny, you may use any of the following ingredients to thicken the chutney:
- roasted chana dal, hulled
- roasted peanuts, hulled
- nuts of your choice - walnuts, pecans
- roasted sesame seeds, white
- sattu (roasted gram flour)
Grind 1-2 teaspoons separately and then blend it with the chutney. This will immediately soak up any extra moisture in the chutney. No need to grind the sattu, as it is already ground to fine powder, just mix it with the chutney, and it will help absorb any extra moisture.
How to get vibrant green color Chutney?
The key to luscious, green color is lemon juice. Lemon juice helps, prevent any discoloration and thus, retains the vibrant, green color of the chutney.
It is important to add lemon juice while grinding the chutney. Even a small quantity of lemon juice when added while grinding, helps prevent any discoloration. Later you can add more to suit your taste.
What is the consistency of the Chutney?
The consistency of the chutney depends upon personal choice. Some prefer smooth, thick consistency chutney, while others like coarse texture. However, feel free to grind it to the desired consistency.
Smooth consistency chutney, is easy to spread on a toast or a sandwich. It goes great with appetizers, and chaat recipes, or drizzle it in the wraps.
How to get smooth consistency Chutney?
Here are few suggestions for smooth chutney:
- Discard woody/tough stems. You can save these and use them to make vegetable stock. I prefer tender stems/stalks in the chutney, adds a lot of flavors.
- Add lemon juice when grinding.
- Add water (liquid) gradually as needed. To begin with, add about a tablespoon of water.
- Use a good blender.
Can I use garlic pods instead of Green Garlic?
Yes, you can. However, garlic pods do have a strong flavor as compared to tender greens. Add 1-2 cloves of garlic cloves to the chutney.
Substitute for Lemon Juice
Lime juice, tomato, fresh cranberries, and raw mango all work great in this recipe. Adjust the quantity as needed. The color of the chutney will vary depending upon the ingredients used.
Frequently Asked Questions
Green chutney typically contains a vibrant blend of cilantro, green chili, ginger, lemon juice, and pink Himalayan salt, creating a zesty and aromatic condiment widely used in Indian cuisine. This combination results in a versatile sauce that adds a burst of flavor and spice to various dishes, from snacks like samosas to grilled meats and sandwiches.
Chutney is usually made of a combination of fresh and flavorful ingredients such as fruits, vegetables, herbs, and spices, and often includes elements like vinegar, sugar, or citrus juice to achieve a sweet, tangy, or spicy condiment that complements a variety of dishes. The ingredients can vary widely, leading to a diverse range of chutneys across different cuisines.
To reduce bitterness in green chutney, you can balance it by adding a bit more acidity, such as lemon juice or yogurt, and sweetening agents like a touch of sugar or honey, adjusting gradually until the desired taste is achieved. Additionally, ensuring that the green garlic, cilantro, and other ingredients are fresh, can help prevent an overly bitter flavor in the chutney.
Cilantro chutney is typically made of fresh cilantro leaves, green chilies, garlic, ginger, lemon juice, and salt, blended to create a vibrant and aromatic condiment commonly used in Indian cuisine. The combination of these ingredients results in a zesty and flavorful chutney that complements a variety of dishes, from appetizers to main courses.
Serve Green Chutney With
Green Chutney | Hare Lehsun Ki Chutney
- ½ cup green garlic, fresh or frozen, green and white part both
- 2 cup cilantro
- 2-3 green chili (thai peppers or serano pepper), adjust to taste
- ½ inch ginger
- ½ tablespoon fresh lemon juice
- ¼ teaspoon Pink Himalayan Salt, adjust to taste
- 1-2 tablespoon water, as needed, for grinding
- Wash a bunch of cilantro and leave it in the colander for 5 minutes to drain any excess water.
- Discard any hard, woody stems/stalks and chop the cilantro (leaves and stem).
- In a blender or a food processor, add all the ingredients - chopped cilantro, green garlic (green and white part), green chili, ginger, freshly squeezed lemon juice, and Pink Himalayan Salt.
- Blend it to a smooth consistency, and add very little water as needed for grinding.
- Transfer the chutney into a serving bowl, and adjust salt and lemon juice as per taste.
- Serve this refreshing Green Garlic Cilantro Chutney with your favorite dish. Enjoy!!
- Tips For Delicious Green Garlic Cilantro Chutney
- Frequently Asked Questions