Punjabi style green chutney with onion and radish

This tangy and strongly flavored Punjabi style green chutney is made with onion, radish, tomato, mint leaves and coriander leaves.

This vegan chutney is a regular chutney which we make as a side dish with our Punjabi meals.

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green chutney

This is again a healthy green chutney and easy to make recipe. Again from my mil’s fab Punjabi recipe collection.

The chutney is given a slightly sour taste by dry pomegranate seeds or Anardana. When we don’t have pomegranate seeds, we add lemon juice or dry mango powder and even raw mangoes in the summers. So you can choose whichever souring agent you have.

This chutney can be had as a dip or can be used as a spread. Best with some onion pakora, samosa, aloo tikki, paneer tikka, veg cutlet, tandoori or grilled veggies or snacks. The chutney can also be used as a spread on sandwiches and burgers.

I first served this chutney with mushroom tikka and the next day served it french fries and then on third day with cabbage vada (cabbage lentil fritters).

How to make Punjabi Green Chutney with onions

1. Rinse the coriander leaves (cilantro leaves) and mint leaves in water. Then chop the mint and coriander leaves and place aside.

green chutney recipe

2. Rinse and peel the radish (mooli). Then chop the radish into small pieces.

green chutney recipe

3. Similarly rinse and chop the onions, tomato, green chili, garlic and ginger. Measure and keep all the ingredients ready for making chutney.

green chutney recipe

4. Add ½ cup chopped coriander leaves, ¼ cup mint leaves, ½ inch chopped ginger and 3 to 4 chopped garlic in a chutney grinder or small blender.

green chutney recipe

5. Next add 1 medium sized chopped onion and 1 medium sized chopped tomato.

green chutney recipe

6. Also add ½ teaspoon dry pomegranate seeds (anardana), salt as required and 1 chopped green chili. Add 2 inches of radish now, if using. Also add 1 or 2 tablespoon water to the chutney. If you don’t have dry pomegranate seeds then you can substitute with dry mango powder (amchur powder) or lemon juice or raw mango.

green chutney recipe

7. Grind the ingredients till smooth.

green chutney recipe

Remove the chutney in a bowl. Serve the chutney as a side dish with Indian starters or snacks like aloo pakora, samosa, veg kabab, bread pakora, paneer tikka, paneer pakora, hara bhara kabab. This chutney stays good in the fridge for 3-4 days.

green chutney recipe Punjabi style
Few more Chutney recipes for you!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Punjabi Green Chutney (With Onions)

4.84 from 12 votes
Tangy and strongly flavored chutney Punjabi style green chutney made with onion, radish, tomato and herbs.
punjabi green chutney recipe
Author:Dassana Amit
Prep Time:15 mins
Total Time:15 mins
Course:appetizers,side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

  • ¼ cup mint leaves (pudina patta)
  • ½ cup coriander leaves (dhania patta)
  • 1 medium sized onion
  • 1 medium sized tomato
  • ½ inch ginger - peeled and chopped (adrak)
  • 3 to 4 garlic - peeled chopped (lahsun)
  • 2 inch of white radish (mooli) - optional
  • 1 green chili, chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
  • ½ teaspoon dry pomegranate seeds (anardana) - substitute dry mango powder (amchur) or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.
  • black salt or rock salt as required
  • 1 or 2 tablespoon of water to grind the chutney

Instructions

  • Rinse and chop the mint and coriander leaves.
  • Peel and rinse the onion. Chop roughly.
  • Rinse and chop the tomatoes roughly.
  • Rinse and peel the radish. Chop the radish.
  • Add these veggies, ginger, garlic in a chutney grinder or small blender.
  • Also add all pomegranate seeds, salt, green chilies.
  • Add 1 or 2 tbsp water and grind the ingredients till smooth.
  • Remove the chutney in a bowl and serve as a side dish with Indian starters or snacks.
  • This chutney stays good in the fridge for 3-4 days.

Nutrition Info (approximate values)

Nutrition Facts
Punjabi Green Chutney (With Onions)
Amount Per Serving
Calories 27
% Daily Value*
Sodium 624mg27%
Potassium 159mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Vitamin A 510IU10%
Vitamin C 10.8mg13%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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9 comments/reviews

  1. I drooled over pics. 🙂
    Little suggestion. Will you please add small caption under pics. Name of food shown.
    Now I’ll hunt your blog to look for those kabab.:(
    Thanks! I know it’s worth to look for them.:)5 stars

    • thanks praju. i will consider your suggestion. thanks again.

  2. It was just awesome5 stars

    • thanks ojasvi

  3. Hi Dassana,
    I just made this chutney today…it turned out very yummy! I was wondering that is it possible to freeze this chutney as i had some extra. Thanks

    • meena, the coriander and mint loses its flavors when freezed. so i won’t suggest it. but since you have it extra then you can refrigerate for one day and have it tomorrow. but the best taste have the chutney fresh.

      • Thanks Dassana.

  4. Interesting chutney.. nice captures as always 🙂

  5. Adding tomato is new to me….chutney looks yum….love the way you styled it….