Chutney Coriander, garlic, ginger, mango and green chillies or Lili Chutney

A lot of Indian restaurants and take away places give out complimentary little tubs of green chutney  to be eaten as a dip with pakora, samosa, kachoris etc.   Having worked in a restaurant and knowing the secrets of some their cooking, I never eat these chutneys.My mum used to make this chutney fresh – every single day by mixing  all the ingredients in the mortar and pestle.  This used to make the chutney full of lovely  fresh-tasting flavours.  The chutney used to have a lovely texture too.

With the invention of the food processor and blenders, these Chutney Coriander, garlic, ginger, mango and green chillies or Lili Chutney are very easy to make and best eaten fresh.


  • 5 small cloves of  peeled garlic
  • 1 small piece of washed and scrapped fresh root ginger
  • 1 dozen fresh chopped green chilies ( you can use more or less)
  • 1 small raw chopped mango (optional)
  • 1 tablespoon salt
  • 2  tablespoons lemon juice
  • 1 small bunch of coriander washed and chopped roughly (about 2 cups)


1.  Put  the ginger, garlic, raw mango and fresh coriander in a blender.


2.  Add the lemon juice and salt and blend everything using a slow speed for a couple of minutes.  The salt and lemon will help produce the moisture but if  required add a couple of tablespoons of water.

3.   Once you get the mixture very smooth, the chutney is ready to use.


4.   Save the chutney or dip in an airtight container in the fridge.  Use a glass or a plastic container as the lemon juice may react with the metal.   This mixture should be fine for a week if kept in the fridge.

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