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Green Chilli Chutney

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Spice fans… You’ve got to try this green chilli chutney!

Green Chilli Chutney

Green Chilli Chutney

Over the years I’ve made my share of green chilli chutney. I’ve purchased a lot too! I guess you could say I absolutely love the stuff.

Today I’m making a number of chutneys for a party we’re having over the weekend and this one is definitely on the menu. It’s perfect for dipping you papadums and/or spreading over homemade dosas. Stir it into your favourite curry if you like the fresh flavour of green chillies like I do.

Be careful though. This one is hot! My wife won’t even consider trying it after the first time. Poor Caroline!

If working ahead, you can make this a week in advance. Just store it in an air-tight container in the fridge.

Try my other chutney recipes if you enjoyed this one:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making green chilli chutney

Frying the chillies, garlic and cumin together.

Making green chilli chutney

Stir in the grated coconut.

Making green chilli chutney

Making the tarka. A nice finishing touch.


How To Make My Favourite Green Chilli Chutney

How To Make My Favourite Green Chilli Chutney
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 40 Green chillies
  • 20 cloves garlic
  • 1/4 cup (60ml) Vegetable oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup grated coconut
  • 1 small bunch off fresh coriander
  • Juice of two limes
  • 100ml vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 cloves garlic - smashed
  • 1/2 teaspoons asafoetida


  1. Pour about 1/4 cup of oil into a pan or wok over medium/high heat.
  2. Add the green chilli peppers and stir them around to coat with the oil
  3. Now add the garlic and cumin seeds and stir to combine. You want to stir continuously so you don't burn the cumin seeds
  4. Allow to fry for about two minutes until the peppers and garlic are turning soft. The green chillies may blacken on the outside. That is okay.
  5. Now add the grated coconut, salt and sugar and stir to combine.
  6. Transfer the mixture to a food processor and pulse to a chunky paste.
  7. Add the coriander leaves leaves and pulse again. Set aside.
  8. Now make your tarka.
  9. Heat the rest of the oil in your wok or another pan.
  10. Add to this a pinch of mustard seeds and cumin seeds. Then add the the cloves of garlic and asafoetida.
  11. Cook for a minute or two and then pour the oil tarka over the green chilli chutney.
  12. To finish, add the juice of two limes and stir it in.
  13. For a bit more zing, add about a tablespoon of tamarind paste. (optional)

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The cast iron wok and stoneware serving dish shown in this recipe are available from Le Creuset.

Bruce boy

Sunday 18th of August 2013

Fantastic recipe. First time I have tried making my own chutney, will be making more in the future. Thanks f


Saturday 26th of January 2013

I absolutely love Green Chilli Chutney and I make different tweaked versions of it (thank you for posting this one, its very yummy!) I eat it with all sorts of food, it's amazing! I find it goes with pretty much anything!

Dan Toombs

Sunday 27th of January 2013

Hi Jacqueline

Thanks for that nice review. Really glad you like the recipe.


Kaz (mrs.chutney) (@Kaz522)

Wednesday 9th of May 2012

Hi Dan, what is the shelf life of this please?

Dan Toombs

Wednesday 9th of May 2012

I've never kept it long enough to know for sure. I did keep one batch for about three weeks but I see no reason why it would last much longer in the oil and salt.

The Open Sourcerer

Saturday 29th of October 2011

I just made this. It's brilliant!

I used 50 Bangalore Torpedo chillies from my harvest and it tastes just great with a ham sandwich.

Thanks for the recipe.

Dan Toombs

Saturday 29th of October 2011

Thank you Alan

I'm really glad you liked the recipe. I always keep some on hand. Thanks also for helping to spread the word.

Fiona Cambouropoulos

Friday 28th of October 2011

I am a huge curry fan so this looks delicious to me.

Dan Toombs

Saturday 29th of October 2011

Thanks Fiona

It really is good. I hope you get a chance to try it.

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