Mom’s Green Pista Chutney recipe

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5 out of 5 Stars by 3 readers!

We love chutney. Of course, we have to! We’re Indians. It’s one of the must-have vegetarian food items that we grew up with. And there are so many forms of chutney, red, green, yellow, white, brown! And chutneys made of tomato, coriander, garlic, coconut, dates, and so much more.

One of the staple vegetarian chutneys in our home, like every other home is the green chutney or hare dhaniya ki chutney. And for this green chutney too, mom has a number of different twists. One special version one is her pista chutney.

What ingredients does mom add to her Green pista chutney?

Mom uses most regular hari chutney ingredients for her special green pista chutney, but also adds pistachio powder. Here’s her green pista chutney list!

1 medium pod garlic
10 green chillies
2-inch ginger
300 gms coriander
optional – 10 gm curry leaves
optional – pistachio nuts – 100 gms
juice of 3 sourlimes
3 tbsp sugar
1.5 tbsp salt

Just remember, if you’re eating this on the Daniel fast, skip the sugar. It still tastes great!

How to make mom’s pista chutney?

Mom starts off by grinding about 100 grams of pistachio nuts to a coarse powder.

Pistachios or pistas in the mixie - Pic by Abby from AbbysPlate
Pistachios or pistas in the mixie
Grind the pistas to a fine powder - Pic by Abby from AbbysPlate
Grind the pistas to a fine powder
Coriander, ginger, garlic and chillies - Pic by Abby from AbbysPlate
Coriander, ginger, garlic and chillies

After washing and cleaning the ginger and garlic, and chopping the chillies and coriander into bits, she adds them to the mixie.

Grind with lemon juice, salt, and sugar - Pic by Abby from AbbysPlate
Grind with lemon juice salt and sugar

She also adds the juice of 3 sourlimes (around 6 tablespoons), 3 tablespoons of sugar and a tablespoon of salt and mixes to form a fine paste.

If you don’t have limes available, use about 4 to 5 tablespoon of vinegar in its place.

Lastly add in the pista powder and mix well - Pic by Abby from AbbysPlate
Lastly add in the pista powder and mix well

Once the chutney is ready, add in the pista mixture and stir. There’s no need to blend it in the mixie.

Lather on toast or bread - Pic by Abby from AbbysPlate
Lather on toast or bread

This gluten-free pista chutney is perfect for sandwiches or on toast. You can also use it as a spread on tortillas or chapatis. We also use it as a dip for boiled eggs, or fried veggies, or with the East Indian corned tongue.

Other variations of Mom’s Green Pista Chutney

  • Variation 1 – Use an equivalent amount of powdered cashew nuts (100 grams)
  • Variation 2 – Use 50 grams of powdered til aka powdered sesame seeds

Other Recipes You’ll Like

Pista Chutney Recipe - By Abby from AbbysPlate

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Lather on toast or bread - Pic by Abby from AbbysPlate

Mom’s Green Pista Chutney

Abby
Mom makes a green pista chutney that we use as a spread for sandwiches or tortillas and as a dip for snacks. Here's how to make our version of this tasty Indian chutney.
5 out of 5 Stars by 3 readers!

Click the stars to add your rating!

Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Chutney, Dips, Meal Prep, Pickle, Snacks
Cuisine Indian
Servings 30 Servings
Calories 31 kcal
Dairy free icon on Abbysplate website.
Gluten free icon on Abbysplate website.
Pickles and chutneys icon on Abbysplate website.
Vegetarian icon on Abbysplate website.

Ingredients
  

  • 1 Garlic Pods
  • 10 Green Chillies – Fresh
  • 2 inch Ginger
  • 300 g Fresh Coriander Leaves
  • 10 g Curry Leaves Optional
  • 100 g Pistachio Nuts Optional
  • 3 Sourlimes Juice
  • 3 Tablespoons Sugar Skip on the Daniel Fast!
  • 1.5 Tablespoons Salt

Instructions
 

  • Grind 100 grams of pistachio nuts to a coarse powder and leave aside.
  • Skin the ginger and garlic.
  • Chop the ginger, garlic, chillies and coriander into bits and add to the mixie.
  • Add the juice of 3 sourlimes (around 6 tablespoons), 3 tablespoons of sugar and a tablespoon of salt to the mixie and form a fine paste.
  • Once the chutney is ready, add in the pista mixture and stir. There’s no need to blend it again in the mixie.
  • Serve the pista chutney as a spread for tortillas, chapatis (recipe link in notes), or in sandwiches or on toast. We also use it as a spicy dip for sauteed veggies or with the East Indian corned tongue(recipe link in notes).

Please click to rate the recipe!

Notes

  • If you don’t have limes available, use about 4 to 5 tablespoon of vinegar in its place.
  • If you’re eating this chutney on the Daniel fast, skip the sugar. It still tastes great!
Other Variations Of Mom’s Green Pista Chutney
  • Variation 1 – Use an equivalent amount of powdered cashew nuts (100 grams)
  • Variation 2 – Use 50 grams of powdered til aka sesame
Links for recipes to serve with chutney!

*As an Amazon Associate I earn from qualifying purchases.

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Nutrition (Per Serving)

Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 404mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 19mg | Calcium: 14mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Mom's tasty green pista chutney, her variation of the traditional Indian chutney

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