Green Onion Chutney – The Ultimate Indian Side Dish

A very good Green Onion Chutney. It has a zingy flavour with a mixture of sweet and sour from the lime and sugar, and fresh herbs from the coriander and mint, the chillies add the final kick. Best eaten fresh. I’d say within an hour or two. But may keep for a few hours longer in the fridge. It is great as part of a small set of raitas, pickles, salads, and chutneys when serving Indian nibbles like pakora.
It’s particularly easy to make. I have a small food processor and find it essential for this. Just put everything in the processor and blitz, I use the Pulse feature. If you have the patience then you could chop it all finely by hand, but for me, life’s too short.
 
This chutney works with almost any curry, pakora, poppadoms etc. It’s particularly nice with Kheema.
Ingredients
  • Large handful mint leaves
  • Large handful coriander leaves
  • 2 fresh green chillies roughly chopped (I leave the seeds in)
  • 1 small (about 75g) onion roughly chopped
  • 1½ tsp sugar
  • ¼ tsp ground cumin
  • 2 tsp lime juice
  • ¼ tsp salt
Method
  1. Tip it all into a food processor and blitz on pulse; you might need to scrape it off the sides a couple of times. Doesn’t want to be too smooth in my opinion. Some texture is required otherwise you will just make a paste.