The perfect addition to samosas and kabobs is a vibrant and delicious green chutney that only takes 5 minutes to make! It’s my absolute favorite to enjoy at Afghan and Indian restaurants that just adds so much flavor to anything it’s drizzled on. If you’ve never had it before, it’s basically a tangy herb sauce with lots of mint, cilantro, and jalapeño!
What You Will Need
The ingredients are very simple and packed with flavor and freshness!
Here is what you will need:
- garlic cloves
- plain yoghurt
- lime juice
- ginger paste
For the spices, I like to use smoked paprika, cumin, salt, black pepper, chili powder, a bit of cayenne powder, and a pinch of sugar.
The jalapeños are completely deseeded to keep the chutney mild. If you’d like it spicy, keep some of the seeds or just add cayenne powder to taste for some heat.
How to Make It
The best part is you don’t need to do any work or prep for this recipe. Just add everything into a food processor or blender and blend until completely smooth.
If you’d like a thinner consistency, add water in until you have the desired consistency. I added about 1/4 to 1/3 cup of water to mine.
How to USE This Sauce
The possibilities are truly endless but here are some of my favorite ways I have used this sauce!
- Enjoy with some tandoori chicken skewers and homemade naan!
- Use as a dip for samosas and egg rolls.
- Drizzle on top of some pizza or flatbread.
- Put in a sandwich or panini with turkey or roast beef. SO good!
- Fry some eggs in it for breakfast.
- Use it as a dip for veggies.
- Make a salad and use it as a dressing!
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
The perfect addition to samosas and kabobs is a vibrant and delicious green chutney that only takes 5 minutes to make! It's my absolute favorite to enjoy at Afghan and Indian restaurants that just adds so much flavor to anything it's drizzled on. If you've never had it before, it's basically a tangy herb sauce with lots of mint, cilantro, and jalapeño!
- 2 bunches cilantro
- 1 bunch mint
- 2 jalapeños deseeded
- 2 garlic cloves
- 2 teaspoons ginger paste
- juice of 1 whole lime
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/4 cup plain yoghurt
- pinch of sugar
- 1/4 teaspoon cayenne powder to taste
- water to thin out optional
- To a food processor, add all the ingredients and pulse until smooth and creamy. Taste and adjust salt or spiciness to your taste.
- If you’d like it thinner, add more water a tablespoon a time until you reach desired consistency.
- Store any leftovers in an air-tight container or jar and keep in the fridge for 5 to 7 days.