Green chutney is the bright, spicy heart of sev puri, the popular Indian street food snack. This fresh coriander and mint chutney brings heat, tang, and a vibrant green color that ties together the crisp puris, potatoes, onions, and sev. It comes together in minutes with just a handful of ingredients, and its bold flavor makes it a staple for chaats, sandwiches, and more.
Ingredients
- 2 cups (50 g) fresh coriander leaves (cilantro), tightly packed, thick stems removed
- 1 cup (30 g) fresh mint leaves, tightly packed
- 2-3 green chilies (adjust to taste), roughly chopped
- 1 tablespoon (15 g) fresh ginger, peeled and roughly chopped
- 1 teaspoon (5 g) cumin seeds, dry roasted
- 1 teaspoon (5 g) chaat masala
- 1/2 teaspoon (3 g) black salt (kala namak), plus more to taste
- 1/2 teaspoon (3 g) regular salt, or to taste
- 1-2 tablespoons (15-30 ml) lemon juice, freshly squeezed
- 1-2 teaspoons (5-10 g) sugar (optional, to balance heat)
- 2-4 tablespoons (30-60 ml) cold water, as needed
Instructions
- Dry roast the cumin seeds in a small pan over medium heat for 1-2 minutes until fragrant, shaking the pan frequently. Let them cool completely.
- In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, ginger, roasted cumin seeds, chaat masala, black salt, regular salt, and lemon juice.
- Blend on low speed, scraping down the sides as needed. Add 1-2 tablespoons of cold water at a time, just until the chutney forms a smooth, thick paste. You want it thick enough to hold its shape, not runny.
- Taste and adjust seasoning: add more green chilies for heat, lemon juice for tang, or a pinch of sugar to balance the bitterness of the mint.
- Transfer to a bowl or jar. Use immediately, or refrigerate in an airtight container for up to 3 days.
Tips
- Use fresh, dry leaves: Wash the coriander and mint thoroughly, then pat them completely dry before blending. Excess water makes the chutney watery and shortens its shelf life.
- Adjust heat and tang: The heat comes from green chilies and the tang from lemon juice. Start with less, then add more to suit your taste. For a milder chutney, remove the seeds from the chilies.
- Thick consistency is key: For sev puri, you want a thick, spoonable chutney that won’t soak the puris. Add water sparingly—just enough to get the blender going.
- Substitute if needed: No chaat masala? Use a pinch of amchur (dry mango powder) and a pinch of roasted cumin powder. No fresh mint? Replace with an extra 1/2 cup (15 g) of coriander leaves, though the flavor will be less complex.
Serving Suggestions
This green chutney is essential for sev puri, but it’s also fantastic as a spread for sandwiches and wraps, a dip for samosas and pakoras, or a marinade for grilled paneer and chicken. Drizzle it over bhel puri, dahi puri, or any chaat for an instant flavor boost.
Variations
- Creamy version: Add 2 tablespoons of plain yogurt or 1/4 cup (60 g) of roasted chickpeas (dalia) while blending for a richer, smoother texture.
- Garlicky kick: Add 1-2 small garlic cloves along with the ginger for a pungent twist.
- Sweet and sour: Increase the lemon juice and add a small piece of tamarind (soaked) or 1 teaspoon of tamarind paste for a more tangy, street-style flavor.
- Nutty undertone: Add 2 tablespoons of roasted peanuts or sesame seeds for a nutty flavor and thicker consistency.
Storage and Reheating
Store the chutney in an airtight glass jar in the refrigerator for up to 3 days. To keep its bright green color, press a piece of plastic wrap directly onto the surface before sealing. You can also freeze it for up to 3 months in an ice cube tray, then transfer the cubes to a freezer bag. Thaw overnight in the fridge before use. Do not reheat the chutney—it is served fresh and cold. If it thickens after refrigeration, stir in a teaspoon of water to loosen it.
Frequently Asked Questions
Can I use only coriander or only mint? Yes, you can make a single-herb chutney, but the combination of both gives the classic balance. If using only coriander, add a little extra lemon juice to brighten it. If using only mint, you may need more sugar to balance its bitterness.
How do I make it less spicy? Remove the seeds from the green chilies before blending, or use just one chili. You can also add a spoonful of yogurt or a few soaked cashews to mellow the heat without diluting the flavor.
Why is my chutney bitter? Bitterness usually comes from over-blending the mint or using old, wilted leaves. Blend in short pulses and stop as soon as it’s smooth. Also, make sure to remove thick stems, which can be bitter.
Can I skip the chaat masala? Chaat masala adds a unique tangy, savory flavor. If you skip it, add a pinch of amchur (dry mango powder) and a pinch of roasted cumin powder to approximate the flavor.
How do I make a thicker chutney for sev puri? Add less water and use a high-speed blender. You can also add a handful of roasted peanuts or a tablespoon of yogurt to thicken it naturally.
Can I use dried mint? Fresh mint is strongly preferred for its bright flavor. Dried mint will work in a pinch, but use half the amount and rehydrate it in a little warm water for 5 minutes before blending.
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