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A jar filled with Indian Green Chutney with Leftover Lettuce Leaves and a dried red chilly on top
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Indian Green Chutney with Leftover Lettuce Leaves

Learn how to make Indian Green Chutney with leftover Lettuce leaves! This chutney can be used in chaat, sandwiches and served as a side for idli/dosa/paratha.
Course condiment, dip, Side Dish
Cuisine Asian, Indian, South Indian
Prep Time 10 minutes
Total Time 10 minutes


  • 7-8 lettuce leaves
  • 1 cup desiccated coconut flakes
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp chana dal
  • 3 dried red chillies
  • water as required
  • salt as required


  • First, wash the lettuce leaves well and then transfer them to a pan of boiling water. Add salt and a teaspoon of turmeric powder to the pan. Turn off the flame and let the lettuce rest in hot water for 3-4 minutes. Drain the water and let the leaves cool down. In a pan, dry roast unsweetened desiccated coconut, coriander seeds, cumin seeds, chana dal and dried red chillies. Roast till the coconut turns light golden.
  • Take it off the flame and allow it to cool down completely. Transfer the lettuce leaves and the coconut mixture to a mixer grinder and blitz it to a smooth paste by adding enough water/stock. Transfer this chutney to a serving bowl and add salt as required. Indian Green Chutney with Leftover Lettuce Leaves is ready.


You can also use freshly grated coconut for this recipe.