Green Chutney Recipe — Coriander Mint Chutney That Stays Bright Green

A good green chutney should stay green — bright, fresh, and thick enough to spread. My house version uses coriander, mint and garden chives, and the secret is simple: lemon is the sour, never tamarind, and roasted peanuts give it body so it spreads instead of pouring.

#### Ingredients

- 1 cup coriander leaves

- ½ cup mint leaves

- ½ cup chopped chives

- 2–3 green chilies

- ½ inch ginger

- Juice of 1 lemon

- 2 tbsp roasted peanuts

- ½ tsp cumin seeds

- ¼ tsp chaat masala (optional)

- Salt

- Barely any water

#### Method

Grind thick — spreadable, not pourable. Add the chives with the herbs; they grind right in.

Chef's note: chives bring a mild oniony roundness that softens the chili edge — don't go past ½ cup or it turns oniony. This is the one for sandwiches, chaat, and anything off the grill.

#### Nutrition

~20 cal | protein 1g | carbs 1.5g | fat 1g | fiber 0.5g (per 2 tbsp, approximate)

#### How long it keeps

Fridge 4–5 days · freezer 1 month (ice-cube tray).

If this was useful, save the pin on Pinterest so it's there on sandwich day — and follow my garden-to-table kitchen on Instagram @padma.gardentable.

Check out my other chutney recipes on this blog.