Green Chutney Recipe for Sandwiches, Chaat and Indian snacks. Green Chutney also known as Hari Chutney is a delicious, nutritious and flavor-packed chutney variety from Indian Cuisine. Made with fresh herbs & spices, this easy to make Green Chutney is the perfect side to your snacks & appetizers. Not to forget it takes your Chaats, wraps, Rolls, Sandwiches, Pakoras, Dhokla & Cutlets to a next level of deliciousness.
What is Green Chutney?
As the name suggests, Green Chutney is an Indian flavourful condiment made with fresh greens/herbs like coriander leaves, mint leaves, cumin, ginger, garlic, lemon juice & salt.
This spicy, tangy and aromatic side is immensely popular & is eaten with almost every kind of snack. It is also used in Indian street foods & chaat snacks like Vada Pav, Dahi Vada, Bhel Puri, Ragda Patties, Sev puri and Papdi Chaat.
Apart from adding zing to your palate it provides you with plenty of health benefits too. Fresh coriander leaves and mint leaves are super-herbs and are considered great for digestion.
So green chutney makes a perfect accompaniment with any snacks especially fried and heavy to digest snacks.
About this recipe
There are various versions of Hari Chutney made across the Indian restaurants and chaat places. Green chutney served in every place tastes different due to the change in proportions & ingredients used.
The basic version of green chutney served in a lot of chaat places is made just with coriander leaves, ginger, green chilies, cumin powder, salt, lemon and chaat masala.
My recipe uses a few additional ingredients – mint leaves & garlic. These 2 totally elevate the flavors and transform a normal chutney to a much more super delicious one.
As with any other recipes made with fresh herbs, this Green Chutney too tastes best on the same day. The fresh flavors begin to diminish as the chutney sits for longer at room temperature.
However if you prefer to make ahead and store it, make sure you transfer the chutney immediately to a glass container and refrigerate. Use up within 2 to 3 days. To refresh your chutney you may simply whisk the chutney with little Greek yogurt.
I know a lot of friends also freeze the green chutney in ice trays. Later transfer the chutney cubes to freezer safe container or zip-lock bags. For best results thaw the chutney in the refrigerator and optionally whisk a little Greek yogurt to enhance the color.
How to Make Green Chutney (Stepwise Photos)
1. Add 1 cup cleaned, rinsed and drained mint leaves to a grinder jar. Do not use stalks of the mint leaves as they are likely to make your chutney bitter.
2. To the same jar, add 2 cups cleaned, rinsed and drained coriander leaves along with the following:
- 1½ to 2 tablespoons roasted chana dal (optional, fried gram or roasted peanuts or desiccated coconut)
- 1 teaspoon roasted cumin seeds or ¾ teaspoon roasted cumin powder (Jeera)
- ¼ teaspoon salt (adjust to taste)
- 1 to 1 ½ tablespoon lemon juice (adjust to taste)
- 2 small garlic cloves (optional)
- ¼ to ½ inch ginger (peeled)
- 2 to 4 green chilies (serrano peppers, adjust to taste)
3. Pour little water and begin to blend. I used about 1 to 2 tbsps. If you do not use roasted chana dal you may not need to add water.
4. Add more only if needed.
5. Blend until smooth. Check salt & tang. Add more salt and lemon juice if required.
- To make the best green chutney full of flavors, make sure you use fresh mint or pudina & daniya (coriander leaves).
- Addition of 1 tbsps roasted peanuts or fried gram makes the chutney thick and binds it together. Also water does not separate from the green chutney.
- You can skip garlic if you don’t like the pungent flavor of raw garlic.
- The ratio of mint : cilantro can be changed. I have mentioned the quantities that work good for me.
- The color of the chutney may vary each time you make as the greens begin to oxidize quickly. This doesn’t alter the taste though.
- You can find the color of the hari chutney is different in each photo as they were shot at different times. So just ignore the color.
Green Chutney Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups coriander leaves (cilantro)
- 1 cup mint (pudina)
- 1 teaspoon roasted cumin seeds (Jeera or ¾ teaspoon roasted cumin powder)
- 2 to 4 green chilies (or serrano peppers, adjust to taste)
- 2 garlic cloves (optional)
- ¼ to ½ inch ginger (peeled)
- 1 to 1½ tablespoons Lemon juice or lime juice or as needed
- ¼ to ⅓ teaspoon Salt (adjust to taste)
- 1½ to 2 tablespoons roasted chana dal (fried gram) (optional) or roasted peanuts or desiccated coconut
- Cut down the roots and the mature stalks from the fresh coriander. You can keep the tender stalks. (Mature stalks impart a soapy taste so discard them.) Rinse the cleaned coriander well in lot of water a few times.
- Pluck mint leaves and add them to a bowl of water. Avoid using the stalks as they taste bitter. Rest for a while and repeat rinsing at least twice. (I usually spray vinegar over the greens first and sprinkle some baking soda, leave for 5 mins and then soak them in water for another 5 mins. Later rinse them a few times)
- Drain them well to a colander. Shake off to get rid of excess water from the herbs.
How to make Green Chutney
- Add all the ingredients to a grinder jar – coriander leaves, mint, roasted chana dal, cumin, garlic, ginger, green chilies, salt and lemon juice.
- Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
- Taste test and add more salt, lemon juice and green chili if required to suit your taste.
- Store this green chutney in a clean dry airtight glass jar. Refrigerate and use with in 2 to 3 days. Use dry spoons to serve it.
- This green chutney keeps good for about a week in refrigerator but tastes best for 2 to 3 days and 1 month in freezer.
- Serve green chutney with snacks, sandwiches, chaats and tikkis.
- Roasted gram is also known as fried gram, chutney dal, roasted chana dal or bhuna chana.
- Roasted gram, roasted peanuts or coconut help to blend the chutney to thick & smooth texture. They also prevent the chutney from turning watery overtime. This helps to keep your chaats crisp for a little longer. However it is optional and can totally be skipped.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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