This is my go-to recipe for Indian green chutney, made with just cilantro and a few simple ingredients. It’s the same fresh and tangy sauce you get with Indian takeout, and after lots of trial and error, I’ve finally perfected it. This post will walk you through how to make it, how to adjust the spice level, and the best way to store or freeze it for later.
Homemade Green Chutney Sauce
If you love Indian takeout as much as I do, you know how good the green chutney sauce is—the perfect mix of fresh, tangy, and spicy flavors. After lots of trial and error, I’ve finally nailed down my favorite version, and the best part? It’s super easy to make at home.
This chutney is made with just cilantro (no other herbs!), lemon juice, serrano pepper, and a few simple seasonings. It’s my go-to dipping sauce for garlic naan (recipe coming soon!) or a drizzle over my favorite (!!) stovetop butter chicken or chickpea curry.
Preserving tip: In the Summer, when our garden is overflowing with cilantro, I make big batches and freeze it in ice cube trays—so I always have some on hand for months to come.
Mild or Spicy, what do you want?
The spice in your green chutney is all about the pepper. Use 1/2 to 1 serrano or jalapeño, depending on how much heat you like. For a milder flavor, make sure to remove the seeds. I usually go with half a serrano, seeds included, for a bit of gentle kick.
How to Make Green Chutney Sauce
Add all ingredients into a food processor.
Blend until smooth, scraping down the sides if needed.
Taste Notes: Adjust the spice level: Use ½ of a serrano or jalapeño for a milder sauce, or a full pepper for extra heat. Adjust the texture: Start with ¼ cup of water—if it’s too thick for your liking (I like it a little chunky), add a little more water until you have the consistency you want.
Serve and enjoy!
Storing and Freezing
For short-term storage, keep the chutney in a covered container in the fridge, where it stays fresh for up to 2 weeks.
For long-term storage, freeze it so you always have some on hand. The chutney will keep well for 3 months in the freezer. Here’s how:
- Pour the sauce into ice cube trays and freeze until solid.
- Once frozen, pop the cubes out and transfer them to a freezer bag.
- Ready to use it? Just defrost a couple of cubes in the microwave until warmed up.
Pin for later:
5 Minute Cilantro Green Chutney (Spicy or Mild)
PrintIngredients
- 1 bunch cilantro rinsed, chop the bottom 1 inch off of stems
- 1/2 to 1 serrano pepper (depending on how spicy you want it)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Instructions
- Add all of the ingredients into the food processor and blend until you have a smooth sauce. Notes on ingredients: Adjust the spice level: Use 1/2 of a serrano pepper (or less) if you want a mild green sauce. Use a full pepper if you want a spicy green sauce. If you don’t have a serrano pepper, you can substitute for a jalapeno pepper. Adjust the texture: I like to start with ¼ cup water, but if you find it too chunky, then add a couple more tablespoons of water until you have the consistency you want.
- Serve right away, or place in a covered jar in the refrigerator, good for up to 2 weeks. You can also freeze it, good for up to 3 months.
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