There are 2 kinds of green chutneys I make often – one is a green peanut chutney for sandwiches, and the other one is a green yogurt chutney for tikkas, kababs etc. But I rarely ever felt the need for freezing green chutney. Until now that is.
Right now I am freezing whatever I can safely freeze. Especially if they are things that we use often, and need constantly. Because right now the grocery supply is erratic and uncertain.
That being said, I believe knowing how to freeze things safely, while preserving the taste, is helpful to know, even when we simply want to save time and energy while meal planning during regular weeks.
So today I thought I’d share how I preserve green chutney by freezing it.
The best part is that there is no extra effort involved in making the green chutney for freezing it.
There is nothing special you need to do, and no special ingredients you need to add to preserve it. Outside of what you would do anyway.
The only thing I do is double (and sometimes quadruple) the quantity of chutney I am making. And add lemon juice to preserve it better.
But some people add lemon juice to their chutney anyway, so for them, there is no need to add anything additional.
Freezing Green Chutney
- Make green chutney the way you would normally do (recipe shared below), ensuring to add lemon juice, to help it preserve better.
- Once the chutney is ready, transfer it into ice cube tray (s).
- Then cover the tray (s) with a lid or plastic cling wrap and place it in the freezer, till the green chutney has frozen solid.
- Once the green chutney cubes are totally frozen, transfer them from the ice cube tray (s) to a freezer safe zip-lock bag.
- Seal the zip-lock bag, after ensuring to take all the air out.
- Finally, label and store the bag in the freezer for future use.
How to Thaw / Defrost the Chutney
When you are ready to use the frozen chutney, simply remove the number of cubes of green chutney you need, and thaw them in a bowl in the fridge or on your kitchen counter top at room temperature.
Then re-seal the bag with the remaining green chutney cubes, and put it back in the freezer. Easy peasy.
Also check out: Coriander Mint Yogurt Chutney / Green Chutney Dip
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
How to Freeze Green Chutney | Storing Coriander Mint Chutney
Ingredients
- 8 cup coriander leaves chopped
- 2 cup mint leaves
- 2 cup peanuts unroasted
- 2 tsp cumin seeds
- 8 green chillies
- 4 tsp salt
- 3 cup water
- 4 tsp lemon juice
Instructions
- Wash & dry the coriander and mint leaves well, and roughly chop the coriander leaves before measuring the greens out.
- In a mixer, blend the coriander & mint leaves, with peanuts, cumin seeds, green chilies, salt & water, till it forms a smooth paste.
- Once done, transfer the chutney into an ice-cube tray (or multiple ice trays, depending on the size of the trays and quantity of chutney).
- Cover the tray with a lid or plastic cling wrap, and place it in the freezer till the chutney is frozen solid.
- Once the green chutney cubes are totally frozen, remove from the freezer, and transfer the cubes into a freezer safe ziplock bag.
- Seal the bag, after ensuring to remove all the air out from the bag.
- Label & store the bag in the freezer for future use.
- The green chutney cubes store well for 3-4 months.
Notes
- I regularly make two kinds of green chutney, this green peanut chutney for sandwich, and green yogurt chutney as a dip for tikkas and kababs etc. But I rarely freeze them, which is why I make them in smaller quantities for max 4-5 days of use. In this post I have doubled my regular recipe since I was freezing the chutney for later.
- In this recipe I have also added the lemon juice, which I usually skip, when making chutney for immediate use.
- I have used bigger sized ice cube trays (linked above) for freezing the chutney, as I usually need the chutney in bigger quantities when I thaw later.
- Speaking of which, the chutney will thaw easily in the fridge or even on counter top. Just remove the number of green chutney cubes you need in a bowl, and let it thaw in the fridge or on the counter. And re-seal the freezer bag with the rest of the cubes.
- Finally, there are many different kinds of vacuum sealers in the market, that ensure to suck out all the air from the freezer bag. But I usually suck out as much air as possible with a straw, and seal the bag.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Nutrition
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I can understand how essential it is now to learn these tricks. Thank you for explaining so well. Also your food photography is of another level. Absolutely beautiful.
Thank you so much, Raj.
Freezing sides like chutneys can be quite helpful especially during these days of lockdown and the uncertainty of getting all the required ingredients. I have a large bowl of chutney sitting in the fridge. I guess I should try freezing it.
You should. Especially if you just made it. Fresh chutney freezes great. Just add a little lemon juice or extract, and it’ll be perfect when you thaw it. Won’t even know the difference. 🙂
This can save so much time!
Truly!