Easy Green Chutney
Creamy Indian-inspired green chutney – Try on Indian-inspired dishes such as our dosas, fritters, sweet potatoes, aloo tikki, pakoras, and cauliflower “steak”! This is addictive! Fresh, bright & flavourful! 8 servings
Ingredients:
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
Instructions
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
NOTES:
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
sugar
salt
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
- Gingery Lemon Tahini Sauce
- 5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)
- Easy Romesco Sauce (7 Ingredients!)
- Easy Chimichurri Sauce
- 1-Pot Spicy Mango Chutney
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!
