5 from 1 vote

Green chili chutney is made from fresh green chilies along with an assortment of spices, grated coconut, lentils, garlic and other ingredients. Follow my straightforward recipe to know the instructions to make green chili chutney at home.

Table of Contents

KEY TAKEAWAYS

Green chili chutney is a vibrant condiment that displays the right balance of spiciness and flavor.

Serve the chutney alongside different Indian snacks, South Indian breakfast items, an assortment of rice dishes, Indian bread, snack items, appetizers, grilled food, fried items, sandwiches and wraps.
Store the chutney in a clean airtight glass jar in the fridge. This will preserve its fresh flavor and taste even up to a week. For better results, add a layer of oil on top.
Green chili chutney typically offers a spicy and tangy taste with a sweet undertone.

You will get a similar taste as green chili chutney from other chutneys like yellow chili chutney and mixed chili chutney.

I came across this chutney recipe from a parent at my son’s inter-school quiz contest. We shared snacks during the long breaks, and she offered me some from her box. The chutney attracted me the most and I asked her how she made it, and she wrote it down on the quiz brochure. I cooked it that weekend. My husband said it felt sharp and smart, and my sons loved the “brain food” tag.

Now, it is our special chutney for special meals. That interaction reminded me that academic events are not just about answers—sometimes, they also introduce you to intelligent cooking shared between curious, supportive parents.

How to Cook Green Chili Chutney? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, add 1 tbsp of white oil in it.

Step 2: Now, put 1.5 tsp of split black lentils (urad dal) and 1 tsp of chickpea lentils (chana dal) in the pan.

Step 3: Stir them for about a minute.

Step 4: Then add 1 tsp of cumin seeds.

Step 5: Stir the ingredients for about another minute to cook them nicely.

Step 6: Watch the color of the ingredients. Ideally, you must continue cooking until the color changes to golden brown.

Step 7: Now, add 1 small piece of ginger of about 1 inch size, deskinned and chopped roughly, and 3 cloves of garlic, also deskinned and chopped roughly, to the ingredients in the frying pan. Do not forget to stir them to cook them nicely.

Step 8: Then add 100 gms of roughly cut fresh green chilies in the pan.

Step 9: Stir them nicely till the green chilies are cooked nicely.

Step 10: Now, add 1 piece of tamarind of the size of a gooseberry and 1 tsp of table salt along with it to the cooked ingredients in the frying pan.

Step 11: Stir them to cook and mix them nicely with the other ingredients.

Step 12: Now, add about ¼ cup of fresh coriander leaves.

Step 13: Stir all the ingredients until the coriander leaves are cooked.

Step 14: Now, add ½ cup of freshly grated coconut to the mixture.

Step 15: Keep stirring all the ingredients until they are roasted nicely.

Step 16: When it is cooked properly, turn off the flame of your gas stove and set the pan aside for the ingredients to cool off at room temperature.

Step 17: Now, take a clean grinder.

Step 18: Transfer all the cooked ingredients from the frying pan to the grinder.

Step 19: Then, add 3 tbsp of powdered jaggery to the grinder. You may add a little water to the content if you want.

Step 20: Now, grind the ingredients to a paste.

(Pro tip: I prefer a thick consistency and a coarser texture. However, you may add some more water to make it thinner and blend it a couple of times to get a smoother texture).

Step 21: Now, take a clean bowl.