Flavorful green chutney recipe, a versatile condiment from India! This simple no-cook chutney prepared with cilantro, mint leaves, and spices is a great accompaniment for all chaats and snacks like pakoras, cutlets, and sandwiches!
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What is green chutney?
There are so many simple condiments in Indian cuisine, like chutneys, pickles, and simple raitas. This green chutney is one such condiment(more like a dip/sauce), and I cannot imagine any chaat without this green chutney, and I always have this in my fridge. Making this at home is very simple. With a few ingredients, you can easily make this green chutney or hari (green in Hindi) chutney.
As I mentioned before, this is a no-cook recipe. We blend all the ingredients, and it’s ready. No tempering is required even. Every household has their green chutney recipe, and here is my version. I usually add more cilantro than mint for this chutney. But you can use equal measures too. Let’s get straight into the ingredients.
Ingredients required
Cilantro and mint: We need fresh and clean cilantro(coriander) and mint leaves. While you can use cilantro stems, I highly recommend discarding the mint stems.
Ginger and chili: To add more flavor and spice, we add a small amount of ginger and green chilies to this chutney. Adjust the green chilies to taste.
Spice powders: I add roasted cumin powder, black salt, and a small amount of chaat masala, which is optional.
Roasted gram: I add one tbsp of pottukadalai/roasted gram, which gives a nice texture and yields thick chutney. But it’s completely optional.
Lemon/lime juice: We add some freshly squeezed lemon or lime juice for the tangy flavor.
Apart from this ingredient, we also need water to grind the chutney.
VVK Tips & Variations
- Always use fresh ingredients for making this chutney.
- Make sure you clean the cilantro and mint leaves thoroughly.
- When to use roasted gram?
- When using it to jazz up dahi sev puri, or samosa chole chaat, you can skip the roasted gram and make the chutney slightly runny and thin.
- Alternatives to roasted gram: You can use peanuts or hemp hearts (yes, you heard it right) instead of roasted gram.
- Some add coconut, but I haven’t tried adding coconut to this chutney.
- Add some yogurt or the leftover tikka marination for the restaurant-style version for added flavor.
- Do not add more than 4 tbsps of water for this measure. Add water as required when grinding the chutney.
Dietary specifications and storage suggestions
This green chutney is a vegan, gluten-free, and nut-free (if you are not using peanuts) recipe. It stays good in the refrigerator for up to a week. If I make this in bulk, I portion them and freeze them. I haven’t tried freezing this chutney when I add yogurt.
Yield: This below measure yields approx 6 to 8oz of chutney.
How to make green chutney
- Add all the ingredients, except lemon juice and water, into a food processor/blender or mixer jar.
- Pulse them until they are combined.
- Now add the lemon juice and 2 tbsps of water.
- Grind until smooth. If needed, add one or two tbsps of water but not more.
- That’s it. Chutney is ready. Transfer it to an air-tight container and enjoy!
Recipe notes
- Wash and rinse the cilantro and mint leaves and pat them dry. It doesn’t need to be fully dry but shake off the excess water and pat them with a kitchen towel to remove the excess moisture.
- Make sure to peel the ginger skin.
- Adjust the green chilies to taste.
- I usually don’t add regular salt to my green chutney. Instead, I add black salt, which adds tangy and chatpata flavor.
- Please check the VVK tips and variations section for alternative options and other details.
Explore more condiments
📖 Recipe
Green Chutney For Chaat | Mint and Cilantro Chutney | Hari Chutney
Equipment
- mixer jar or blender
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1.5 cups cilantro/coriander leaves tightly packed (including stems, approx 75 grams)
- ½ cup mint leaves tightly packed (approx 15 grams)
- 1 inch ginger
- 2 green chilies or to taste
- ½ tsp roasted cumin powder
- ½ tsp black salt
- 1 tbsp roasted gram optional
- 1 tbsp lemon/lime juice
- ⅛ tsp chaat masala
- 3 to 4 tbsp water
Instructions
- Add all the ingredients, except lemon juice and water, into a food processor/blender or mixer jar.
- Pulse them until they are combined.
- Now add the lemon juice and 2 tbsps of water.
- Grind until smooth. If needed, add one or two tbsps of water but not more. That’s it. Chutney is ready. Transfer it to an air-tight container and enjoy!
Notes
- Wash and rinse the cilantro and mint leaves and pat them dry. It doesn’t need to be fully dry but shake off the excess water and pat them with a kitchen towel to remove the excess moisture.
- Make sure to peel the ginger skin.
- Adjust the green chilies to taste.
- I usually don’t add regular salt to my green chutney. Instead, I add black salt, which adds tangy and chatpata flavor.
- Please check the VVK tips and variations section for alternative options and other details.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
PS: If you try this hari chatni/chutney, please remember to comment and rate this recipe. Please comment if you have any questions, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
Update Notes: Earlier posted on 2016, now updated with new step-wise pictures, recipe card with nutrition information.
My dad use to make this so lovely we had a little patch in our garden for mint.. home made..
Awesome.. This tempts me to have mint in my garden here too and make some..???
oh wowwww.. I am trying create a mint patch too.. let see. :-) Thanks
Perfect chutney for chaats and snacks. Lovely share, Srividhya.
Thanks Anu.
A must for every chaat…lovely colour
yup true. thanks :-)
Lovely color and very flavorful recipe dear!
Thanks :-)