This is my go-to recipe for Indian green chutney, made with just cilantro and a few simple ingredients.It’s the same fresh and tangy sauce you get with Indian takeout, and after lots of trial and error, I’ve finally perfected it.This post will walk you through how to make it, how to adjust the spice level, and the best way to store or freeze it for later.

Homemade Green Chutney Sauce If you love Indian takeout as much as I do, you know how good the green chutney sauce is—the perfect mix of fresh, tangy, and spicy flavors.After lots of trial and error, I’ve finally nailed down my favorite version, and the best part? It’s super easy to make at home.This chutney is made with just cilantro (no other herbs!), lemon juice, serrano pepper, and a few simple seasonings.

It’s my go-to dipping sauce for garlic naan (recipe coming soon!) or a a drizzle over my favorite (!!) stovetop butter chicken or chickpea curry.Preserving tip: In the Summer, when our garden is overflowing with cilantro, I make big batches and freeze it in ice cube trays—so I always have some on hand for months to come.Cilantro Chutney Ingredients Cilantro, one bunch cleaned.

I cut off the bottom 1 inch of the stems.Serrano or jalapeño pepper, use 1/2 to 1 pepper, depending on the spicy level.If you want it super mild, you can remove the seeds.

Personally, I use 1/2 of a serrano pepper, keeping the seeds in.Lemon juice Basics: salt, pepper, water How to M

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