This Spicy & tangy Green Chutney or Hari Chutney is made primarily using fresh coriander and mint. This Indian accompaniment is best to serve with snacks or with Indian meals.
About This Recipe
There are varieties of Chutneys that are made in different regions of India. This Green Chutney is a North Indian favorite and is made in almost every Indian household.
With fresh mint, coriander leaves, and a few more ingredients, it gets ready in just 5 minutes. All you have to do is add all the ingredients and grind. That’s it!
You will not only find this chutney in households, but this is also popularly served in restaurants or even on the Chaat Thelas. It is a versatile chutney that can be used in many ways.
Also, this chutney is great for digestion and contains many nutritional benefits.
The best part, this chutney lasts for about a week in the refrigerator. So whenever you want to perk up a simple everyday meal, you can serve this it on the side.
It also aids digestion. Not only this, but it is also even rich in Vitamin A and C, which helps reduce inflammation in the body.
Also both the leaves, coriander and mint are detoxifying and helps to purify the system.
You can make a NO Onion No Garlic version of this chutney by skipping these two ingredients.
This chutney is,
- Easy to make
- Spicy and Tangy
This recipe is very simple and the ingredients are readily available in the kitchen. They are,
Coriander and Mint leave – The green color and the refreshing taste comes from these two ingredients coriander leaves and mint leaves, which are the two key ingredients of this chutney.
Always use fresh leaves to make the chutney, otherwise it will affect the taste of the same.
Green Chillies, Ginger, and Garlic – These ingredients add a hint of spiciness and make this chutney even more flavorful.
Spices – It uses spices like cumin seeds, hing, chaat masala, and black salt are added for flavor.
Lemon Juice – Juice from lemon is added to give it a tangy taste.
Step by Step Recipe
Add all the ingredients in a grinder. Add little water.
Grind to make smooth chutney.
Frequently Asked Questions
The coriander and the mint leaves must be rinsed thoroughly since they have a lot of mud in them.
Take a huge bowl and dip the cleaned leaves in water for 10 minutes. All the mud will settle down. Remove the leaves gently without stirring the water too much and discard the water with the mud.
Repeat this process 2-3 times until there is no mud settled at the bottom of the bowl.
Following that, you can roughly chop them and blend it in the mixture or food processor with other flavored spices. Add 1 -2 teaspoon of water to create a smooth paste.
If you do not like your chutneys to be tangy, you can skip the lemon juice. But according to me, it is an important ingredient as it not only enhances the taste of this chutney but also increases its shelve life.
Alternatively, you can even add vinegar or dry mango powder instead of lemon juice.
If you grind it for too long, it can turn bitter. Therefore, just add the ingredients and grind it just for a few seconds till you get a fine paste.
Also do not forget to add in green chilies, as it will balance the flavor properly and also helps to cut down the bitterness of mint leaves.
Add in more lemon juice, it will help the chutney to taste a little better.
Yes, if you do not store it properly in a cleaned container, it can go bad. Also, when you use it, use a clean spoon to take out the chutney and close the lid well after using it.
Also, the taste differs after a week, and therefore I recommend to use it just for a week.
One recipe that has swept the hearts of all food lovers is green chutney, also known as Dhaniya Pudina Chutney.
Also termed as Hari chutney, it is served as a side dish with almost every roadside snack like a Sandwich, Kathi Roll, Dhokla, Chaat, Pani Puri, Bhel, Vada Pav, Samosa, Pakoras, Kachori, Tandoori Chicken, Paneer Tikka, etc.
Not only this, you can serve this Chutney with almost all the Indian snacks and appetisers.
You can serve it with any Indian style meal. You can also serve it along with South Indian breakfast recipes such as Dosa, Idli, Paniyaram, or Uttapam.
This Chutney also tastes great with Stuffed Parathas or even along with Theplas.
You can store this chutney in an airtight container in the fridge and it lasts for a week. I do not recommend freezing this chutney as it tastes best when it is fresh.
With Curd – Make the chutney as mentioned in the recipe below except adding the lemon juice. Take 1 cup of fresh yogurt (Curd) and whisk it until smooth. Add the chutney in the yogurt and whisk well to combine.
For Dosa – Green chutney for dosa is made using coconut. Check out my Green Coconut Chutney Recipe here.
Peanut – You can also roast in some peanuts and add in this chutney mixture while grinding.
Sweet – You can also make it sweet and tangy by adding a little sugar in the chutney.
Green Chutney Recipe
- 2 cups Fresh Coriander
- ¼ cup Fresh Mint
- 2-3 Green Chillies (Chopped)
- ½ inch Ginger (Chopped)
- 3-4 cloves Garlic
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Hing
- 1 tablespoon Lemon Juice
- 1 teaspoon Chaat Masala
- ½ teaspoon Black Salt
- salt (To taste)
- Add all the ingredients in a blender and blend to make a smooth chutney.
- Add little water if required.
- Store in a glass container in refrigerator for 3-4 days.