Mumbai green chutney is famous for its taste, throughout India. The taste of green chutney is unforgettable, even though I have shifted from Mumbai to Delhi, but the aroma and taste of spicy green chutney applied on plain and toast sandwiches are still in a breath.

Ever wondered why Mumbai roadside sandwich tastes so yummy, it’s due to its green chutney and loads of butter. So get the original green chutney recipe and use Amul butter to get the same taste.

Mumbai green chutney recipe is traditional and tastes the same. I have learned from my mom and my mom from her mom. A generation has passed, but the authentic taste of this green chutney remains the same in our house. Even today I use the grinding stone to grind any chutney because the flavors are retained. Try it if you have one if not no problem one can go ahead using the mixer.

How to prepare Green Chutney 


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  • 1 cup Coriander leaves
  • 2 cups Mint leaves
  • 1 Inch Ginger
  • 8/10 Green chilies
  • 1 green mango (Wash and cut into pieces along with the skin)
  • 1 tsp Chat Masala
  • 1 tsp Cumin seeds (Jeera)
  • 1 Lemon juice (Optional)
  • Salt to taste

Wash mint leaves, Green chillies and coriander nicely under running water. Drain and keep it aside. Cut ginger in to small pieces.


Grind coriander leaves, mint leaves, mango pieces (Along with the skin, the green skin will add the natural green texture to the chutney), ginger, green chilies and cumin’s seeds salt adding very less water into the mixer. Remove in a chutney bowl and add chat masala, mix well. If you want your chutney to retain green color, one can add 2 tsp of lemon juice into it.

If you want your chutney to retain green color, one can add 2 tsp of lemon juice into it. Squeeze juice of half a lemon and mix well. This is added to retain the green color.

Enjoy this spicy and tangy chutney with parathas, bread, samosas, sandwiches etc.

Note -Mint leaves should be more than the coriander leaves.

This chutney can be stored for 4-5 days in the refrigerator.

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