We can prepare restaurant style Green Chutney easily at home using mint leaves or coriander leaves. A pleasant green chutney with the burst of flavors will surely make anyone salivate and hence it can be served as an appetizer for kids or sick people who refuse to take food. It is heavenly when green chutney is served along with red chutney (tomato chutney), white chutney (coconut chutney) & sambar for soft idli or crispy dosa.
Or we can simply serve this chutney alone along with spongy idli/ dosa.
Preparation Time: 5 min
- Coconut pieces – 8 Nos (2″ each)
- Green Chillies – 4 Nos (I have used very hot chillies – 2 Nos)
- Mint leaves (or Coriander leaves) – a handful
- Roasted chickpeas (udaitha kadalai) – 1 tbsp
- Turmeric powder – 1/4 tsp
- Coconut oil – half a tsp
- Salt – 3/4 tsp
- Heat a pan with oil, add mint leaves or coriander leaves.
- Add turmeric powder and saute for 30 sec. in medium flame.
- Remove from heat & keep aside.
- In a mixer-grinder jar add coconut pieces, green chillies, roasted grams and grind without adding water.
- Add sauteed mint or coriander leaves & salt and grind into a fine paste after adding water.
- Transfer green chutney to a serving bowl and garnish with tempering.
You may also find below the green chutney made of coriander leaves :
- Adding turmeric powder while sauteing mint (or coriander) leaves adds green color to the chutney, so it is not recommended to omit this.
- If you want the green chutney with stronger flavor or darker green color (as in the first picture), we can add more mint and/or coriander leaves.
- We can replace roasted Bengal gram (pottu kadalai) with cashews to make the chutney creamy.
- It is preferred to do the tempering here for the burst of flavor.