sweet and tangy green chutney recipe | tangy sweet green chutney

Sweet and tangy green chutney recipe with step by step photos. There are various ways of making Green chutney. i have seen this green chutney recipe in a book and what I liked was 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 green 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 green chutney has a shelf life for 4-5 days if stored in refrigerator.

green chutney recipe

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 green chutney with samosa, pakora, tikki or any other Indian snack. you can also apply this green chutney on veggie sandwiches and burgers.

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

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

sweet and tangy green chutney

4.67 from 6 votes
Mildly sweet and lightly tangy green chutney made from coriander and mint.
green chutney recipe
Author:Dassana Amit
Prep Time:10 mins
Total Time:10 mins
Course:side dish
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • ¾ cup coriander leaves (dhania patta)
  • ¼ cup mint leaves (pudina patta)
  • 1 green chili (hari mirch)
  • 2 to 3 garlic (lahsun)
  • 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


  • 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 green chutney with indian snacks like samosa, pakora, Tikki or Dabeli.
  • You can also apply this green chutney on Sandwiches and burgers.
  • It stays well in the fridge for 4-5 days.

NUTRITION INFO (approximate values)

Nutrition Facts
sweet and tangy green chutney
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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How to make sweet and tangy green chutney

1. Rinse ¾ cup coriander leaves (dhania patta) and ¼ cup mint leaves (pudina) well in water.

green chutney recipe

2. Drain and chop them roughly.

green chutney recipe

3. Chop 1 green chili (hari mirch) and 2 to 3 garlic cloves (lahsun). Measure and keep all the ingredients ready for making sweet green 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. Serve the Green chutney with Indian snacks like samosa, pakora, tikki or dabeli. you can also apply this green chutney on sandwiches and burgers. it stays well in the fridge for 4-5 days.

green chutney recipe

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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11 comments/reviews

    • 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