Easy Green Chutney

Creamy Indian-inspired green chutney – Try on Indian-inspired dishes such as our dosas, fritters, sweet potatoes, aloo tikkipakoras, and cauliflower “steak”!  This is addictive!  Fresh, bright & flavourful!   8 servings

2 cups loosely packed fresh cilantro** (~1 large bundle as recipe is written / some stems are okay)
2 cloves garlic, peeled
1/4 tsp each sea salt & black pepper
2 Tab lime juice (1 lime yields ~2 Tbsp or 30 ml)
1-2 tsp sweetener (maple syrup, agave nectar, or honey if not vegan) – most said too sweet & unnecessary
2-3 Tbsp ripe avocado* for extra creaminess
Water to thin (~1/4 cup or 60 ml as recipe is written)
small blender or food processor – or use a mortar & pestle


1.  To prepare the chutney:  Add cilantro, garlic, salt & pepper, lime juice, sweetener & avocado (starting avo with the smaller amount and working up for creamier texture) to processor and mix to combine. (Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro).

2.  Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.

3.  Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower “steak”!

–Try with Tandoori Tofu Sheet Pan Dinner–

SOME OF THE NUTRITION: Sodium: 81 mg Potassium: 107 mg

I love the sauce. It is absolutely delicious! I did not have enough cilantro so I used half parsley although I would have preferred cilantro. I did not have avocado so I replaced it with mayonnaise. It was absolutely delicious. Thank you for your wonderful recipes.

So good on your roasted cabbage and on fish tacos!

Using green pepper:  here’s how I make it–and I make gift jars because people LOVE mine:
1 green pepper for every 2 bunches of cilantro.
lemon juice
loads of unsalted peanuts…make the chutney THICK.
1 hot spicy pepper–as much as you can take.

Blend green pepper first, then add cilantro & hot pepper. Add lemon juice, salt and sugar to taste, lastly add peanuts.

*Sub avocado –  I decided to try a few tablespoons of cashews quickly soaked in hot water and blended the sauce up and turned out great!

**  Sub mint leaves would work too.

great on our salmon! My teenagers loved it!  Also great with samosas

I’m from India, we make it every week for meal prep. I like to add mint leaves in it as well for extra freshness and a deseeded chilly gives it that extra kick…

More Flavorful Sauces

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


Healthy Banana Bread


  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
    ½ cup honey (168 grams) or maple syrup (155 grams)
    2 eggs
    1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
    ¼ cup (56 grams) milk of choice or water
    1 teaspoon bicarb
    1 teaspoon vanilla extract
    ½ teaspoon salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups (220 grams) whole wheat flour**
    greased loaf pan

  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…Preparation:  Preheat oven to 165 degrees Celsius) and grease a 9×5-inch loaf pan.
    1. In a large bowl beat the oil & honey together with a whisk. Add eggs & beat well, whisk in bananas & milk. Add the bicarb, vanilla, salt & cinnamon;  whisk to blend.
      Switch to a big spoon and stir in the flour, just until combined. (some lumps are ok!).
      If you’re adding any additional mix-ins, gently fold them in now.Pour the batter into your loaf pan and sprinkle lightly with cinnamon. (for a pretty swirled effect, run tip of knife across the batter in a zig-zag pattern.
    2. Bake for 55-60 minutes (depending on mix-ins) or until a toothpick inserted into the centre comes out clean. Let the bread cool in the loaf pan for at least 10 minutes.You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.


    STORAGE: This bread is moist, so will keep for just 2-3 days at room temperature. Store in a fridge for 5-7 days or in freezer for up to three months (pre-sliced helps).

      Olive oil might lend an herbal note to the muffins, if you’re into that.
    Use cold-pressed sunflower oil or grapeseed oil if possible.

    **FLOUR ALTERNATIVES: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend.
    Or, substitute 2 ½ cups oat flour.

    MAKE MUFFINS: Here’s my banana muffin recipe.
    MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. It might get gluggy though.
    MAKE IT GLUTEN FREE: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
    MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.