Add a tang to your meals.

Green Chutney by Sahil Banga

In North India, a restaurant or home-cooked meal is often judged by its green chutney. That’s the importance it holds for its tanginess and camaraderie it shares with onions (even onions are served in a variety of styles like rings, pickled, etc). It is a versatile condiment that can be served with a variety of dishes, such as samosas, pakoras, and chaat.

Making green chutney might look easy, but it’s actually an art, as the ingredients are too few to call it a complex condiment. It takes the right ingredients and the right technique to create a chutney that is flavorful, fresh, and balanced. Just dhania (cilantro), pudina (mint leaves), and a few additions to make it tangy, like tomato, amla, raw mango, garlic, green chilies etc.

I am a big fan of chutney made at my home, which is usually distributed in the neighborhood as well. So I took the home recipe to share here.

Tip: To make it tangy, just use one element. If you’re using tomatoes, don’t add amla, lemon or raw mango. Else it becomes bitter. Green chilies should also be used sparingly. You can experiment with making your chutney each time with a different ingredient until you find your sweet tangy spot.

 Secret Ingredient: Roasted Tomatoes

Roasted Tomatoes

The secret ingredient to making a great green chutney is roasted tomatoes. Roasting the tomatoes gives them a smoky and rich flavor that takes the chutney to the next level. The best way is to roast them directly on gas, cooking them until slightly charred.

The Recipe:

Here is a recipe for green chutney with roasted tomatoes:


  • 2-3 medium tomatoes, roasted
  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1-3 green chilies (optional)
  • 2 pods garlic peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon chaat powder
  • 1 pinch turmeric powder


  1. Combine all of the ingredients in a blender or food processor.
  2. Blend until smooth, adding a little water if needed to thin the chutney.
  3. Taste and adjust the seasonings to your liking.


  • For a smoother chutney, remove the seeds from the green chilies before blending.
  • Green chutney can be stored in the refrigerator for up to 4-5 days.


Green chutney is a delicious and versatile condiment that is easy to make at home. By using roasted tomatoes, you can create a chutney that is flavorful, fresh, and balanced. So next time you’re looking for a way to add some tangy flair to your meal, give green chutney a try.

Here are some additional tips for making the perfect green chutney:

  • Use fresh, high-quality ingredients.
  • Don’t over-blend the chutney, or it will become too smooth and bland.
  • Add salt and pepper to taste.
  • Serve the chutney immediately, or store it in the refrigerator for up to 3 days.

With these tips in mind, you’ll be sure to make a green chutney that everyone will love.