Green Chutney

Alright, I admit. My love for chutneys has no limit. But more than that, I have an intense passion for health with no compromise on the taste. This is where chutneys come in handy.

Now don’t get me wrong, I am not saying you can’t eat flavorful without chutneys. You sure can! One of the reasons I make, store and use them all the time is simply because they are always ready, making it super easy to whip up a salad dressing, or a dip, or as a condiment to some baked potato or sweet potato fries, or in your sandwich or veggie burger, etc etc. You get my point, right❓

Moreover, most chutneys are fully raw, unless there is an addition of a tempering. And that is super cool, because, let’s be real, who isn’t struggling to incorporate more raw foods into their diet anyway❔

Here is the Recipe:


  1. 2 cups fresh coriander leaves
  2. 1 cup fresh mint leaves
  3. 4-5 fresh green chillis
  4. 1 tsp ground cumin powder
  5. 3 garlic cloves
  6. 1 tbsp lemon juice
  7. Black salt to taste

All you have to do is add all the ingredients into the blender, and blend until it is a smooth paste. You can add a couple of tablespoons of water at a time to get the blender running, but be cautious of the amount of water, we don’t want the chutney to end up too runny! πŸ’¦

And that’s it! You have a delicious, highly detoxifying and cleansing (cilantro and garlic) chutney ready to be used and stored. This will last up to two weeks in the refrigerator, if it actually does last, if you know what I mean! πŸ˜‰


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