Green Chutney

Makes about 3-4 Jars


  • 140 g Fresh Coriander (Cilantro)
  • 140g Fresh Mint
  • 3 tsp Amchoor (Dried Mango Powder)
  • 3 tsp Anardana Powder (Dried Pomegranate Powder)
  • 2 tsp Salt
  • 1 medium Raw Green Mango or medium Bramley Apple
  • 2 medium Onions
  • 3 Green Chillies
  • 200 ml water


  • Put all the ingredients into a blender and blitz.
  • The ingredients should have the consistency of finely blended pesto.
  • Divide the blended chutney into sterile jars.


  • If you do not wish to make so much chutney, just halve the recipe.
  • The Amchoor and Anardana can be bought in any Asian grocery store.
  • If kept in the fridge, it should be consumed within one to two weeks.
  • The jars of chutney can be frozen, and defrosted as required.
  • This chutney is so versatile. It can be used as an accompaniment to samosas, pakoras, kebabs.
  • Alternatively, spread onto sandwiches, or mix into yogurt, as a sauce for naan sliders.