Serves 2/3


2 handfuls of freshly grated coconut or dry grated coconut

2 chopped Indian Gooseberries ( amla)/ Juice of one Lime/ Juice of half a lemon

1 cm piece of chopped  peeled fresh ginger

2 handfuls of freshly chopped coriander/parsley

1 handful of freshly chopped mint

1/2 tsp of salt

1/tsp black pepper powder/ 2 black peppercorns

1/2 cup water or as required depending on desired consistency ( normally  chutney is the same consistency as a batter)

1 chopped green chili ( optional)


Put all ingredients ( except water) in a mixer grinder. Grind the ingredients as much as possible without water then add a small amount of water at a time and continue grinding. Keep adding water and grinding until you have the desired consistency. If you are using the juice of lime/lemon instead of amla, then add this add the end.


  • Use locally grown herbs such as basil/parsley/chives etc in place of or as well as coriander and mint
  • Replace the  amla ( Indian Gooseberry)/lime with 2 tomatoes 
  • Make without coconut and increase the quantity of herbs
  • Use buttermilk instead of water
  • Lightly sautee some grated carrot/beetroot and when cool, grind with the other ingredients to make a carrot/beetroot chutney.
Renu Gulati

Ayurveda lifestyle and diet consultant, teaches cooking classes and runs a womens empowerment program – STREE.