Green Chutney

Name: Green Chutney
Cook time: 10 min
Total time: 10 min
Yield: Makes about 1 cup (115 g)
Cuisine: Tanzanian
Ingredients: 1 medium bunch cilantro,* leaves and tender stems, roughly chopped; 1 medium bunch cilantro,* leaves and tender stems, roughly chopped; 2 garlic cloves; 3 to 4 tablespoons fresh lemon juice,* from 1 lemon; 3 to 4 tablespoons fresh lemon juice,* from 1 lemon; 1 teaspoon extra virgin olive oil; 2 to 4 Green bird’s-eye chilis,* depending on spice tolerance; 2 to 4 Green bird’s-eye chilis,* depending on spice tolerance; 1 teaspoon Diamond Crystal kosher salt, or to taste; Cilantro, use a combination of mint and cilantro; Cilantro, use a combination of mint and cilantro; Cilantro, use a combination of mint and cilantro; Lemon juice, use lime juice; Lemon juice, use lime juice; Bird’s-eye chilis, use 1 or 2 jalapeño or serrano chilis; Bird’s-eye chilis, use 1 or 2 jalapeño or serrano chilis; Bird’s-eye chilis, use 1 or 2 jalapeño or serrano chilis

Preparation info

Makes about
1
cup

Difficulty
Easy
Ready in
10 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

Herb-forward condiments are common all over the world. Green chutney, a South Asian classic, is usually made from mint or cilantro, and often a combination of the two. The one I’m most accustomed to is cilantro-only and very bright, thanks to lots of lemon juice and salt. You’ll find it in my Cucumber and Chutney Sandwiches and as a serving suggestion in so many other recipes.

Ingredients

Sub-Saharan Africa
Tanzania
Condiment
Vegan
Gluten-free

Ingredients

Method