Green chutney is a very famous condiment all over the subcontinent. It has many variations and this vegan green chutney only needs five minutes. Green herbs such as cilantro and mint are blended with green chilies, salt, and cumin powder. The green mixture is then mixed with yogurt to make a thick and creamy chutney, but in this vegan version, I used avocado instead of yogurt.
Ingredients for vegan green chutney
Avacado
For the vegan version instead of the yogurt I’m going to use an avocado instead of yogurt.
Green chilies
I used 1 medium-size Serrano pepper but they are pretty hot. Use a Jalapeños or take the seeds out to cut the spiciness. Any other green chili will work for this recipe.
Mint leaves and cilantro
In this recipe, I used both mint and cilantro leaves. Sometimes I make this chutney only with cilantro. Use a 2:1 ratio of cilantro and mint leaves.
Cumin powder
Cumin powder makes this chutney more flavorful. Sometimes, I don’t add cumin powder so it’s up to you if you want to use it. if you do want to add cumin power then add 1/2 tsp.
Blending the ingredients
I like to add all of the ingredients with a little bit of water to a blender. Blend it well and it’s ready to serve. I recommend using the chutney right away, or it will discolor.
Vegan green chutney
Equipment
Ingredients
- 1/2 Serrano pepper or more
- A handful Cilantro
- 3 tbsp Water
- 1 medium Avocado
- 1/2 tsp Salt
Instructions
- Wash and cut green chili and add into a blender.
- Now add cilantro, salt and flesh of one avocado.
- Add some water and blend everything.