Green Chutney with Chaat Masala
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant green chutney is a quintessential vegetarian condiment that brings a burst of fresh, zesty flavour to any Indian-inspired spread. Combining the cooling properties of mint and Greek yoghurt with the brightness of fresh coriander and lemon, it offers a perfect balance of heat and herbiness. The addition of chaat masala lends a distinctive tangy and savoury depth that elevates this dip beyond a standard herb sauce.
Quick and easy to prepare, this homemade chutney is an excellent accompaniment to crispy vegetable pakoras, samosas, or even as a refreshing topping for grilled halloumi. Low in calories and packed with antioxidants from fresh herbs, it is a healthy way to add a punch of spice to your favourite snacks and starters.
Ingredients for Green Chutney with Chaat Masala
1 (1 1/2)-inch piece ginger, peeled, chopped
1 jalapeño, seeds removed, chopped
1 1/2 cups coriander leaves with tender stems
1 1/2 cups mint leaves
1/3 cup plain whole-milk Greek yoghurt
20ml fresh lemon juice
4 teaspoons vegetable oil
1 teaspoon chaat masala
Kosher salt
How to make Green Chutney with Chaat Masala
Pulse ginger, jalapeño, coriander, mint, yoghurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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