I know! I know! Blasphemy. But, I've been making and eating mint-cilantro chutney for so many years that it's become a bit mundane.
Until this. Add. Green. Apple.
And, I have to say, I fell back in love with green chutney. The apples in this recipe just give you the perfect amount of sweet combined with tartness that will layer well on a spoonful of basmati rice, as a side to a samosa, or as an accompaniment to a biryani. I often make raita (spiced yogurt) for my girls and add a teaspoon of chutney into each bowl.
For Indians who don't eat leafy salads with traditional meals, chutneys like this add an essential raw green food component to every meal.
If you love to grill, this recipe will become a favorite side to any protein fresh off the flames from chicken to beef, pork, lamb, and even tofu. Make up a batch as I do, store it in a mason jar in the fridge for up to a week, or even freeze for up to three months, and enjoy a little burst of Indian freshness.
Enjoy! xoxo Anupy
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by Anupy Singla, Indian As Apple Pie
Servings:
Keywords: Indian Recipes, Chutney, Cilantro
This recipe is by Anupy Singla, Indian As Apple Pie. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!
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Valerie
July 25, 2025
OK – this is absolutely fabulous!! We use a lot of green chutney, and put it on everything from traditional Indian to peanut butter sandwiches. I love the addition of the green apple – it does make a delicious addition. I made a batch, then split it and added fresh mint to one half. Both were perfect.
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Indian As Apple Pie replied:
This is wonderful! Thank you for taking the time to make it and tell me about it!
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