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.
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.
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.
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.
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.
Absolutely. Use it as a salad dressing, spoon it over grilled salmon, mix into yoghurt for a quick dip, or drizzle over roasted vegetables!
Easy Lamb Korma Recipe
Chicken Korma Recipe
Chicken Korma Bake Recipe
Garlicky BBQ Chicken Kebabs Recipe
Quick Coconut Chicken Curry Recipe
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