Lemon Balm and Cilantro Chutney (AKA Indian Green Chutney)

This quick and easy no-cook chutney is a game changer if you want to add a burst of flavor to any dish. Traditionally used as a condiment for Indian food such as samosas, pakoras, chaat, skewers and sandwiches, it is also wonderful to add to eggs or even rice. Traditionally it is made with mint and cilantro.

Seasonal Benefits: Aside from the vibrant flavor, this chutney will wake up the sleepiest digestive system to encourage a healthy “agni” or digestive fire. It is especially beneficial at this time of the year as it supplies the seasonal pungency of the chili, garlic and ginger combined with the salty and sour taste which is important to get the digestive juices flowing! The cumin and the lemon balm are great carminatives in that they encourage circulation in the gut and also are helpful for gas and bloating. The lemon balm works overtime by supporting both the nervous system, and the gut; critical inter-related systems for overall well-being. What a delicious way to add fresh green herbs to the diet!*

Servings: 4



1 cup fresh cilantro leaves; washed, and roughly chopped
1 cup of fresh lemon balm leaves; washed, and roughly chopped (Can use 1/3 of the amount of dried lemon balm to the fresh and mix with more cilantro or mint to balance flavor)
1 green (serrano) chili Pepper; seeded and chopped (can substitute Thai peppers for more heat)
½ an inch fresh ginger; peeled and grated
2 cloves garlic
1 teaspoon roasted cumin powder
½ teaspoon of salt
1 teaspoon sugar (optional; adjust to taste)
Juice from ½ a medium lime (approx. 1 tablespoon)
⅓ cup water
1 tablespoon of dried coconut (optional)


  1. Add all the ingredients to the blender and blend until the texture is pureed and even.
  2. Chutney is ready to enjoy.
  3. The chutney can be refrigerated for 3 days, or it can be frozen into ice-cube tray portions for later use.