Name: My Go-to Indian Green Chutney
Prep time: 10 min
Cook time: PT-490202H22M7S
Total time: 10 min
Yield: Makes about ½ cup
Cuisine: Indian
Ingredients: 1½ cups (45 g) firmly packed fresh coriander (cilantro) leaves; ½ cup (10 g) firmly packed fresh mint leaves; 2 cm (¾ inch) piece fresh ginger, roughly sliced; 2 garlic cloves; 1 long green chilli, seeded (optional, see note 1); 1 tbsp fresh lemon juice; ½ tsp ground cumin; ¼ tsp white sugar; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; 3 tbsp plain Greek-style yoghurt; 1 tsp water (only if needed)

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A fresh, zesty, cooling green chutney that makes every curry, wrap or kebab taste instantly restaurant-worthy.

My Go-to Indian Green Chutney is the sauce that makes everything taste better. It’s bright, herby, cooling and somehow makes even the simplest curry or midweek chicken shine like it came straight from your favourite Indian restaurant.

Traditional Indian green chutney is usually dairy-free – just herbs, chilli, lemon and spices blended into a vibrant, punchy sauce. My version stays true to that flavour, but I add a spoonful of Greek yoghurt to mellow the heat, round out the sharpness, and make it extra creamy and family-friendly. It still tastes authentic, but it’s far gentler (meaning everyone at the table can enjoy it … even the chilli-shy). You can tweak the spice level, make it as smooth or as chunky as you like, and use it a hundred different ways – dolloped on Easy Lamb Korma, drizzled over kebabs, tucked into wraps or spread inside a leftover roast chicken sandwich. It’s done in minutes, uses everyday ingredients, and instantly makes dinner feel more special. One of those little “chef tricks” I like to keep in the fridge.

Indian Green Chutney Recipe Served with Curry and Onion Salad — A dollop of this chutney cuts through rich curries beautifully. A must-make with lamb korma.

What can I use this chutney for?

Pretty much everything. It’s beautiful with curries, biryanis, kebabs, BBQ chicken, gyros, wraps, rice bowls, grilled meats and even sandwiches. Think of it as a fresh, cooling contrast to anything rich, creamy or spicy.

Indian Green Chutney Recipe Ingredients — Fresh coriander (cilantro), mint, ginger, garlic and chilli – just a handful of simple supermarket staples that come together to make the most vibrant, flavour-boosting sauce.

Can I make this green chutney without yoghurt?

Yes! Traditional green chutney is dairy-free, so you can simply leave out the yoghurt and add a splash of cold water to loosen the mixture. It will taste sharper and more herb-forward, but still delicious. You can also add 1 tablespoon of roasted peanuts to the food processor in step 1 to help thicken and bind the ingredients.

How do I make this chutney bright green?

You’ll see from the pictures that my chutney is more on the chunky side. Use a blender (not a food processor) if you prefer a smooth and brighter-coloured result. Adding the yoghurt after the herbs have been blitzed also keeps the colour vibrant.

Indian Green Chutney Recipe in Serving Bowl — A slightly chunky chutney is just the way we like it – but if you want that smooth, bright, “green green” restaurant-style version, blitz it in a blender or use a stick blender.

How spicy is this chutney?

The spice level is up to you. Remove the chilli seeds for mild, use half a chilli for extra mild, or keep the seeds in for a spicy kick. You can also leave the chilli out entirely if serving to kids.

Indian Green Chutney served with Lamb Korma — Fresh, cooling and full of flavour – the side that lifts the whole plate.

Does green chutney work with non-Indian dishes?

Absolutely. Use it as a salad dressing, spoon it over grilled salmon, mix into yoghurt for a quick dip, or drizzle over roasted vegetables!