Rajkot Green Chutney is a delicious Indian green chutney recipe made with 4 simple ingredients such as peanuts and fresh green chillies.
This unique green chutney famously originates from Rajkot, a city in Gujarat and is usually served along with snacks and savouries.
The Rajkot chutney recipe is tart, spicy and nutty and is an incredible alternative to the usual Indian chutneys.
It has a long shelf life, can be prepared in advance and is easy to make at home.
Other Chutney Recipes
Ingredients
- Peanuts – raw or gently roasted in a pan
- Fresh green chillies – chopped into small pieces
- Turmeric powder
- Lemon juice
- Salt to taste
Hayley’s Tips
- You can either use roasted peanuts or raw peanuts.
- Use pink peanuts for this chutney.
- You can leave the skin on the peanuts for this recipe.
- Instead of lemon juice, you can use citric acid.
- For extra tanginess, add more lemon juice.
- Once washing the chillies ensure you dry them thoroughly. This increases the shelf life of the chutney.
- To tone down the spiciness, mix some chutney with yogurt.
Serving Suggestion
Serve this famous Rajkot chutney with farsan such as khaman, khatta dhokla, sev khamni and kachoris like this lilva kachori.
It is also great with a toasted sandwiches, bhajiya, thepla, Bhakhri and paratha.
Try it with chaat or bhel puri.
Storage
Store the dry Rajkot chutney in an airtight container in the refrigerator for up to 2 weeks.
You can also freeze this chutney for up to 3 months.
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Rajkot Famous Green Chutney
Equipment
- Grinder
Ingredients
- ¼ cup peanuts
- ¼ cup green chillies you may add more if you wish.
- ¼ teaspoon turmeric powder
- 2 tablespoon lemon juice
- salt to taste
Instructions
- If using roasted peanuts, toast the peanuts gently in a pan until fragrant.
- Place the peanuts in a grinder and grind until you achieve a thick coarse paste.
- Remove the peanuts from the grinder bowl.
- In the bowl add the chopped green chillies, turmeric powder, lemon juice and salt. Grind until coarse.
- Add the peanut mixture back in and grind everything to achieve a smooth paste.
- This chutney is ready to eat or store.
- If you prefer the chutney more runny, take a spoon of chutney and add a little water or yogurt and smooth it out.
- Store the remaining chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2013.
lovely shots and you would enjoyed:)delicious idli
delicious bhabhi…
You've had quite the excitement with celebrities arriving right at your theatre! How fun… And these idli are beautifully photographed – I love the addition of the spinach puree…
Wow deepika…nice clicks..I liked the colourful idlis, presence of stars could not make this dull…Thank you for linking it
wow…that would be fab to see on rollsroyce coming with a royal touch for movie release…wonderful chutney with a variation