Sweet and tangy green chutney with lemon juice and sugar

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This is a mildly sweet and lightly tangy green chutney made from coriander leaves, mint leaves, lemon juice and sugar.

green chutney recipe

I had seen this chutney recipe in a book and what I liked was the addition of sugar in this chutney. I had to try this chutney. I adapted the recipe to our own tastes. I have made this chutney to go with the aloo tikki burger.

This chutney had the flavors of mint and coriander as well as the tang from lemon juice with a sweet taste due to the sugar. The lemon juice helps to preserve the chutney and this chutney has a shelf life for 4-5 days if stored in refrigerator.

Since the chutney is sweet it makes for a good spread on sandwiches while making for kids. You can reduce the green chili completely or use half of a green chili, if making for kids.

You can also serve this tangy sweet chutney with samosa, pakora, tikki or any other Indian snack. You can also apply this chutney on veggie sandwiches and burgers.

How to make green chutney with lemon juice and sugar

1. Rinse ¾ cup coriander leaves (cilantro leaves) and ¼ cup mint leaves well in water.

green chutney recipe

2. Drain and chop them roughly.

green chutney recipe

3. Chop 1 green chili and 2 to 3 garlic cloves. Measure and keep all the ingredients ready for making chutney.

green chutney recipe

4. In a blender or a chutney grinder, add chopped coriander leaves and mint leaves.

green chutney recipe

5. Next add 1 teaspoon sugar, chopped garlic and chopped green chili.

green chutney recipe

6. Add ½ tablespoon lemon juice.

green chutney recipe

7. Add regular salt or black salt as required.

green chutney recipe

8. Lastly add water. I have used about ¼ cup of water. The quantity of water can be adjusted as per your liking. But don’t make the chutney very thin.

green chutney recipe

9. Blend everything well till smooth.

green chutney recipe

10. Remove the chutney in a serving bowl and serve with Indian snacks like samosa, pakora, tikki or dabeli. You can also apply this chutney on sandwiches and burgers. it stays well in the fridge for 4-5 days.

green chutney recipe
If you are looking for more Chutney recipes then do check:

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green chutney recipe

green chutney with lemon juice and sugar

4.67 from 6 votes
Mildly sweet and lightly tangy green chutney made from coriander leaves, mint leaves, lemon juice and sugar.
Prep Time 10 mins
Total Time 10 mins

Cuisine Indian
Course: Side Dish

Servings 3 to 4
Units

Ingredients

  • ¾ cup coriander leaves
  • ¼ cup mint leaves
  • 1 green chili
  • 2 to 3 garlic
  • ½ tablespoon lemon juice
  • 1 teaspoon sugar or organic unrefined cane sugar or as required
  • regular salt or black salt as required
  • ¼ cup water or as required

Instructions

  • Rinse the coriander leaves and the mint leaves well in water.
  • Chop the green chili and the garlic roughly.
  • In a blender jar add, chopped coriander leaves, mint leaves, green chili, garlic, lemon juice, sugar and salt with ¼ cup water or as required.
  • The quantity of water can be adjusted as per your liking. But don't make the chutney very thin.
  • Blend everything well till smooth.
  • Serve the chutney with Indian snacks like samosa, pakora, tikki.
  • You can also apply this chutney on sandwiches and burgers.
  • It stays well in the fridge for 4-5 days.

Nutrition Info Approximate values

Nutrition Facts
green chutney with lemon juice and sugar
Amount Per Serving
Calories 13
% Daily Value*
Sodium 441mg19%
Potassium 42mg1%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 430IU9%
Vitamin C 5mg6%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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11 Comments

    1. i would suggest adding between 1/4 tsp to 1/2 tsp black salt. basically there should be a balance between the sugar and salt in this recipe. also black salt is not very salty as compared to iodized salt, so you can also add a bit more.

  1. can i have another recipe???
    this method is simple and awesome,but mint leaf is a little difficult to get in our place.4 stars

    1. The sugar is to balance the hotness of green chillies and the tanginess of lemon. Alternatively you could replace with jaggery and tamarind and also fresh coconut to balance.4 stars