Green Chutney/Indian Pesto

Green Chutney/Indian Pesto









I have been wanting to post our recipe for green chutney ever since I started this blog. I say “our” because it is my mum’s recipe which I end up making so regularly that it has a semi-permanent home in my refrigerator.Ingredients for Green Chutney/Indian Pesto

doesn’t the chutney look a picture of verdant health

The recipe is very simple and requires only a handful of ingredients, as you can see from the photo on the right.

Green pepper (bell pepper/capsicum) is the twist which makes it extra special because it gives the chutney a nice body and also takes away the need to add water (to blend).

Serving Suggestions:

  1. A simple chutney sandwich is totally divine. Simply butter two slices of bread and slather some of this chutney in between. It can be addictive!
  2. Use it in noodles or stir fry.
  3. Goes very well with all types of dhokla, muthia and fritter.


Two packed cups fresh coriander

One green pepper

A piece of fresh ginger the size of your thumb

2 Heads of garlic*

2-3 Green chillies*

Salt to taste


  1. Clean and wash the coriander.
  2. Wash and coarsely chop the green pepper.
  3. Peel, wash and chop the ginger.
  4. Peel the garlic.
  5. Wash and chop the green chillies.
  6. Add all the ingredients in a mixer and blend till you get a smooth consistency.
  7. Taste for salt.
  8. Store in an airtight container.


  1. I like this chutney garlicky so I use 2 heads. You can reduce the amount if you don’t want it too pungent.
  2. The number of green chillies is personal preference. If you like it spicier, you can add more.
  3. This chutney keeps well for about 5 days in an airtight container in the refrigerator.

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