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Sweet Green Chutney

Spring has sprung and we are picking our first peppers of the season! The fresh greenery surrounding us had this recipe come to mind. Sweet Green Chutney is a super simple recipe that can be whipped up in a snap. I especially like to use up my imperfect produce to create this one (ie. the cilantro and mint that is a bit limp but still usable.) Not only is it packed with nutrients, but it is also delicious on pretty much everything!

Tip: A great part of this recipe is that it can easily be changed up. You do not need to measure anything except the spices. Add a jalapeño if you would like it to be spicy.

Dice up all your ingredients, except the mustard seeds and oil, and place them in a blender. This recipe works best with a high-powered one. I used my Vitamix, but a Magic Bullet, or another small-container blender, is ideal. As you are blending, add the lime juice. Use a tamper if you’re using a large-container blender. If you find the chutney is too thick, add more lime juice or a tablespoon or two of cold water. The desired consistency is medium course.

In a small pan, heat the Sunflower oil on medium heat until it is shimmering. Add the Mustard Seeds and cover immediately. The Mustard Seeds will begin to sizzle and they can burn you. As soon as the sizzling diminishes, remove from heat and carefully pour the oil over your chutney. This step is crucial to bloom the seeds, and adds so much flavour to your chutney.

This chutney can be served along samosas, roasted cauliflower, or even stirred into some hummus and served with crisp pita! How would you use it?


1/2 Yellow Bell Pepper

1/2 Mango

2 cups Cilantro

1/2 cup Mint

1 tablespoon Shallot

1 inch piece of Ginger

2 tablespoons Lime juice (1 lime)

1/2 teaspoon Kosher Salt

1/2 teaspoon Sugar

1/2 teaspoon Black Mustard Seeds

1 tablespoon Sunflower Oil

optional: 1/2 Jalapeno

Add everything except the Black Mustard Seeds and Oil to a blender. Blend until you’ve reached your desired consistency, adding lime juice as needed.

Heat oil in a pan until shimmering. Add Black Mustard Seeds and cover until it no longer sizzles. Remove from heat and pour over chutney. Stir to combine.