Are you tired of eating the same old sides with your everyday meals? Especially during hot summer days when you don’t feel like eating heavy food, you need something fresh, zesty, and appetising to wake up your taste buds! That is exactly where this quick and Easy Spring Onion Chutney Recipe comes to the rescue.
Made with fresh, tender spring onions (also known as scallions or kanda paat in Marathi), garlic, a hint of mint, and lemon juice, this vibrant green chutney is an absolute flavour bomb. It is incredibly easy to make and takes less than 5 minutes from start to finish. Whether you are having it with hot traditional bhakri, soft chapatis, or a simple plate of dal and rice, this refreshing green spring onion chutney will instantly elevate your meal. Let’s dive into how you can make this delicious homemade side dish in no time!
Also Read: Easy Coriander Tomato Chutney to Boost Your Appetite
Ingredients List
Here is what you will need to make this flavourful green chutney:
- Spring Onions (Scallions): 1 small bunch of tender spring onions (make sure it includes 4 to 5 small white bulbs).
- Green Chillies: 3 chillies (you can adjust this depending on how spicy you like it).
- Mint Leaves (Pudina): A small handful for a refreshing flavour.
- Garlic: 7 to 8 fresh garlic cloves.
- Cumin Seeds (Jeera): 1/2 teaspoon.
- Coriander Leaves: A handful of fresh coriander (cilantro). Pro tip: Keep the stems; they hold a lot of flavour!
- Lemon Juice: 1 tablespoon (about half a lemon).
- Salt: To taste.
- Coriander Seeds (Dhane): 1/2 teaspoon (Optional, but recommended).
- Sugar: 2 small pinches to balance the tanginess (Optional).
Step-by-Step Instructions
Making this Easy Spring Onion Chutney Recipe is as simple as tossing things into a blender. Follow these simple steps:
- Prep the Greens: Wash the spring onions, mint, and coriander leaves thoroughly in clean water. Roughly chop the spring onions (both the green leaves and the white bulbs).
- Add to the Blender: In a mixer grinder or blender jar, add the chopped spring onions, green chillies, garlic cloves, mint leaves, and coriander leaves (with stems).
- Season It: Add the cumin seeds, salt to taste, coriander seeds (if using), and freshly squeezed lemon juice to the jar.
- Blend: Grind the mixture into a smooth or slightly coarse paste, depending on the texture you prefer. Try not to add extra water, as the onions and lemon juice will provide enough moisture.
- Final Touch: Once blended, you can mix in two pinches of sugar. This is completely optional, but it beautifully balances the spicy and sour flavours. Give it one quick mix, and your Spring Onion Chutney is ready!
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Cooking Tips for Better Results
- Use Tender Spring Onions: The younger and more tender the spring onions are, the sweeter and less bitter your chutney will taste.
- Don’t Throw Away Stems: Always use the stems of your coriander leaves when making green chutneys. They contain natural oils that give off a much stronger, delicious aroma than just the leaves.
- Watch the Water: Spring onions have high water content. Blend the ingredients first before deciding if you need to add a splash of water. Usually, none is needed!
Variations
- Spicy Version: If you love heat, use dark green, spicy chillies or add an extra chilli to the blender.
- Peanut Crunch Version: Add a tablespoon of roasted peanuts or sesame seeds to the blender. This gives the chutney a thicker, creamier texture and a nutty flavour.
- Vegan Version: Good news! This recipe is naturally 100% vegan and dairy-free.
- Kids-Friendly Version: Skip the green chillies entirely or use a very mild pepper. The lemon and mint still make it incredibly tasty for little ones.
Serving Suggestions
This versatile chutney pairs well with almost anything:
- Serve it authentically as a side dish with hot Jowar or Bajra Bhakri.
- Use it as a dipping sauce for everyday chapatis or parathas.
- It acts as a great flavour-booster when eaten alongside comfort food like Varan Bhat (Dal and Rice).
- You can even spread it on bread to make spicy green sandwiches!
Also Read: Quick And Creamy Malai Koshimbir Recipe (Indian Salad)
Frequently Asked Questions
Q1: How long can I store this Spring Onion Chutney?
A: You can store this fresh spring onion chutney in an airtight container in the refrigerator for 2 to 3 days. The lemon juice helps preserve its vibrant green colour.
Q2: Can I skip the mint leaves in this Easy Spring Onion Chutney Recipe?
A: Yes, you can skip the mint leaves if you don’t have them. However, mint adds a very refreshing, cooling element that makes the chutney perfect for hot weather.
Q3: Why did my chutney turn bitter?
A: Sometimes, older spring onion bulbs or blending the chutney for way too long at high heat can make it slightly bitter. Always use fresh, tender scallions and pulse the mixer in short bursts.
Q4: Can I use this chutney as a marinade?
A: Absolutely! The garlic, coriander, and lemon base make this green chutney a fantastic marinade for roasting paneer, tofu, or vegetables.
5-Minute Easy Spring Onion Chutney Recipe
Ingredients
- Spring Onions Scallions: 1 small bunch of tender spring onions (make sure it includes 4 to 5 small white bulbs).
- Green Chillies: 3 chillies you can adjust this depending on how spicy you like it.
- Mint Leaves Pudina: A small handful for a refreshing flavour.
- Garlic: 7 to 8 fresh garlic cloves.
- Cumin Seeds Jeera: 1/2 teaspoon.
- Coriander Leaves: A handful of fresh coriander cilantro. Pro tip: Keep the stems; they hold a lot of flavour!
- Lemon Juice: 1 tablespoon about half a lemon.
- Salt: To taste.
- Coriander Seeds Dhane: 1/2 teaspoon (Optional, but recommended).
- Sugar: 2 small pinches to balance the tanginess Optional.
Instructions
- Prep the Greens: Wash the spring onions, mint, and coriander leaves thoroughly in clean water. Roughly chop the spring onions (both the green leaves and the white bulbs).
- Add to the Blender: In a mixer grinder or blender jar, add the chopped spring onions, green chillies, garlic cloves, mint leaves, and coriander leaves (with stems).
- Season It: Add the cumin seeds, salt to taste, coriander seeds (if using), and freshly squeezed lemon juice to the jar.
- Blend: Grind the mixture into a smooth or slightly coarse paste, depending on the texture you prefer. Try not to add extra water, as the onions and lemon juice will provide enough moisture.
- Final Touch: Once blended, you can mix in two pinches of sugar. This is completely optional, but it beautifully balances the spicy and sour flavours. Give it one quick mix, and your Spring Onion Chutney is ready!
