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Green Chutney

Updated: Nov 18, 2020

Green chutney is pretty much my favorite condiment in the entire universe. It's fresh, pungent, salty, sour, spicy, and absolutely delicious. My version is inspired by the classic Indian condiment and is incredible as a topping for soup, a dip for veggies, smeared on top of grilled veggies (or fish or meat if you swing that way), or even as a salad dressing. It's also incredible cleansing to the body, as cilantro is

one of the best herbs for heavy metal detox, without being harsh.

Of course, this recipe is just one of infinite versions of this amazing condiment. Often, I leave out the onion, add in more ginger, or use lime and lemon, add in a handful of shredded coconut, you get the idea. Make it your own and enjoy!


1/2 jalepeno (seeds and stem removed)

1/2 sweet onion (peeled and quartered)

1 clove of garlic (peeled)

juice of 2 lemons (approx. 1/2 cup)

zest from 1/2 lemon (1-2 tsps)

1 big bunch of cilantro including stems (approx 2 cups)

1 bunch mint including stems (approx 1/2-1 cup)

2-3 inch piece of ginger (no need to peel)

1/4 c water

salt and pepper to taste


place all ingredients in a blender and blend on high for 30 seconds. Serve immediately or store covered in the fridge. Keeps for a few days but I doubt it will last that long.

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