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Spicy Green Chutney

(recipe, Sona Pai)

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This recipe is for cilantro lovers. If you just can’t stand the cilantro taste, substitute more mint. All measurements are just guidelines. Adjust everything to your own taste.


  1. 1 cup cilantro leaves and tender stems, rinsed and coarsely chopped
  2. 1 to 2 serrano chiles
  3. Fresh ginger (about ½ inch long), diced
  4. ¼ cup mint leaves, washed and coarsely chopped
  5. 2 to 3 garlic cloves
  6. ½ cup grated fresh coconut or unsweetened dried coconut
  7. Juice of one lime
  8. Salt to taste


  1. In a blender or food processor, purée all of the above ingredients until they form a fine paste. If necessary, add water until you achieve your desired consistency.
  2. Serve with samosas or anything fried, or spread on sandwiches for a kick.


Read more in Sona Pai's exploration of cilantro.