Green chilli (serrano, jalapeño and milder varieties)
Green chillies are fresh, unripe or just-ripe pods of Capsicum annuum, from the medium-hot jalapeño and hotter serrano to mild New Mexican types, used raw in sauces and cooked in pastes.
Modern method
Coriander-mint green chutney
green chutney · hari chutney
A fresh, uncooked green chutney blended from coriander, mint, chilli and citrus. This measured development batch is untested and intended for prompt serving.
A fresh green accompaniment
Coriander-mint green chutney is a blended, uncooked condiment. This record keeps one small development formula: fresh coriander and mint, green chilli, citrus juice, water, sugar and salt. It is not a transcription of either cited recipe page, and the weights have not been kitchen-tested.
Related modern recipes show a broader green chutney family. Sanjeev Kapoor's version adds ginger, garlic and roasted chana dal and serves it with vegetable seekh kebabs. Tea for Turmeric uses a cilantro-mint chilli paste with lemon and cumin, then adds yogurt for raita. Those examples document variation and context; neither supports the exact proportions in this batch.
Blend the development batch
Rinse the leaves and chilli under running water, drain them well, and remove damaged material. Put the measured herbs, chilli, citrus juice, sugar, salt and cold water into a clean blender. Blend briefly, scrape down, then blend until the herbs form a paste. Add water gradually only if the blades need help moving.
The report estimates about 150 g and ten minutes, but neither quantity is a measured yield or a timed trial. The formula has not been assessed for sensory quality, pH, microbial stability or shelf life. The choice of lemon versus lime and the chilli heat can change the finished flavour; this record does not assign a required cultivar or adjust the salt by taste.
Sources for this section
Serve and handle promptly
Serve the chutney fresh with snacks, sandwiches or grilled foods. Yogurt can be mixed into an individual serving as a separate variation, but it is not in the measured batch. Keep any portion not served promptly refrigerated and use clean utensils. General UK leftover advice offers a 48-hour window or freezing; that figure is not a chutney-specific shelf-life study and does not validate this formulation.
The herbs are not cooked. FDA guidance says running-water washing can reduce bacteria on produce but cannot remove all of it. Keep washed herbs, the blender and serving utensils separate from raw meat and its equipment. No canning, room-temperature storage or long-term preservation process is documented here.
Sources for this section
A separate published coriander-mint formula
A contemporary Indian recipe by Dassana Amit provides a useful comparison. It cold-blends coriander and mint with green chilli, ginger, salt and water, with cumin and lemon optional, and serves the chutney with snacks, chaat and sandwiches. It also offers thicker and thinner consistencies for spreading and dipping.
That recipe is a different formulation from this measured development batch. The batch recorded here uses weighed coriander, mint, chilli, lemon or lime, water, sugar and salt; it does not include ginger or cumin. The shared cold-blending method supports a comparison link, not a claim that the quantities are interchangeable or that either formula validates the other.
Sources for this section
History
Green coriander and mint chutneys appear in contemporary Indian recipe contexts as fresh accompaniments. One modern Indian recipe pairs green chutney with seekh kebabs; a separate modern South Asian page documents a cilantro-mint base blended with chilli, lemon and cumin for a yogurt preparation. These related examples do not establish an origin date or validate this report's separate, yogurt-free formula.
Ingredients
Yield 150 g approximate · Scaling: source batch only
Fresh coriander leaves and tender stemsWashed and drained.
50 g
Mint leavesWashed and drained; use leaves only.
20 g
Lemon or lime juiceFreshly squeezed.
20 g
Use one citrus choice; the two are alternatives.WaterCold.
45 g
Add only enough for the blender to run.Green chilliStem removed; use a mild or hot variety to preference.
8 g
Heat varies by cultivar; this batch's exact heat has not been tested.5 g
2 g
The development formula permits replacing some with black salt; that variant is not specified by weight.Method
Risks and precautions · Standard risk
Contamination on raw produce and equipment
Coriander, mint and chilli are used without a cooking step; washing reduces but does not eliminate surface contamination.
Hazard sourceWash produce under running water, use clean hands and equipment, and keep it separate from raw meat and utensils.
Control sourceRefrigerate promptly if not serving immediately; treat the report's 48-hour window as borrowed leftover guidance only, not a chutney-specific tested shelf life.
Control sourceThis fresh, uncooked formulation is an untested development batch. It has no validated storage life or preservation process; do not can it or hold it at room temperature.
Washing produce reduces surface bacteria but does not remove all contamination. Do not treat appearance, smell or taste as a safety test.
- Wash the coriander, mint and chilli under running water. Drain the leaves well; discard bruised or spoiled parts. Wash hands and keep the produce and blender away from raw meat and its utensils.
- Put coriander, mint, chilli, citrus juice, sugar, salt and cold water in a clean blender. Blend briefly, scrape down the sides, and blend again until the herbs form an even paste.
- If the blades stop moving, add only a small amount of the measured water at a time. Stop when the chutney is smooth enough to spoon; this development batch has not been tested for a particular texture or yield.
- Serve promptly with snacks, sandwiches or grilled food. If mixing with yogurt as a separate serving variation, mix only the portion being served; yogurt is not part of this formula.
Conditions
Yield150 g approximate
Active time10 min
Places
India
Modern adaptation · Country evidenceIndian culinary context is documented by the modern green-chutney accompaniment in the referenced recipe; this report's precise formula is an independent adaptation, not a claim of origin or a standardized regional formula.
Related
Made from
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Mint is the fresh leaf of aromatic Mentha plants, chiefly spearmint and peppermint. It gives chutneys, yoghurt sauces and fermented drinks a cool, sweet, green note.
Same method
Coriander-mint chutney
A cold-blended coriander and mint chutney with ginger, green chilli and optional cumin and lemon; the author serves it with snacks, chaat and sandwiches.
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Sources
Sanjeev Kapoor KhazanaCurrent use · Comparison
How to make Green Chutney | #BacktoBasics | Sanjeev Kapoor KhazanaThe published green chutney uses coriander, mint, green chillies, lemon, sugar, salt and chilled water with additional ingredients; the method washes herbs and blends them into a paste.
The video pairs the chutney with vegetable seekh kebabs. It does not validate this report formula or its exact quantities.
Cited in: A fresh green accompaniment
Tea for TurmericCurrent use · Comparison
10-Minute Mint Raita (Restaurant-Style)A related cilantro-mint paste with chilli, lemon and cumin is blended and mixed with yogurt; the article identifies Indian and Pakistani culinary context.
This is a distinct yogurt raita formula, not the recipe recorded here.
Cited in: A fresh green accompaniment
U.S. Food and Drug AdministrationSafety
Selecting and Serving Produce SafelyWash produce under running water; washing may reduce but does not eliminate bacteria; keep raw produce separate from raw meat and utensils.
Cited in: Blend the development batch; Serve and handle promptly
Food Standards AgencySafety
How to chill, freeze and defrost food safelyGeneral leftover guidance is to use refrigerated leftovers within 48 hours or freeze; this is not chutney-specific validation.
Cited in: Serve and handle promptly
Dassana’s Veg RecipesComparison · Current use
Cilantro Mint Chutney (6 Ingredients)A separate contemporary recipe blends coriander, mint, green chilli, ginger, optional cumin and lemon, salt and water; it is served with snacks, chaat and sandwiches.
Its ingredient set differs from this report's weighed, untested development batch; the source article's cold-blending method is a comparison, not validation of the target formula.
Cited in: A separate published coriander-mint formula