I can say unabashedly that Chutneys are my most favorite category of condiments. Not just packed with a varied flavor profile, chutneys are versatile when it comes to using them. Whether as a side with Indian Snacks and starters or as an ingredient in a dish itself, a chutney is a rockstar! This Green Chutney recipe (also called Hari Chatni in Hindi) is a quick chutney, primarily made of coriander leaves, and can be added to chaat food like Ragda Patties, Sev Puri, Samosa Chaat, Bhel Puri et al. The recipe is vegan and gluten-free too.
About Green Chutney
I mean what’s better than a dish that gets done within 15 minutes! This is the time I’ve taken into consideration if you are prepping up the coriander leaves, chopping the green chilies, ginger and cutting the lemon to get the juice into the chutney.
If all of this is also ready, then you just have to dunk these along with the spice powders, salt and some water in the blender jar and give it a blitz to get a tasty, tangy, spicy and oh-so-lovely Green Chutney. Literally, in no time!
And not just chaats or other snacks, you can use this no-cook fresh Green Chutney as a spread in your sandwiches and rolls too. For instance, try making this very Mumbai style Veg Sandwich with this Green Chutney. It will be just as sumptuous as compared to the one you make with your regular Hari Chatni.
Apart from this, this Green Chutney, as the name only suggests is most apt for using as an ingredient in various chaat snacks and even pair with other crispy, crunchy tidbits like pakodas, vadas, cutlets, fritters, etc. In fact, I feel this chutney will taste fab if you layer it in Dhokla too. Try it.
This Green Chutney is made from fresh coriander leaves. If you want, then you can add some fresh mint leaves too. Both mint and coriander leaves are detoxifying and helps to purify the system. It is good to plant them in your home and use them fresh in recipes like these or whenever required.
One important thing to keep in mind about this Hari Chatni is that as it is made with a fresh herb, it will not keep well for many days. After some time, the chutney won’t have the same freshness intact.
So, you can make it in small batches a day before you prepare the chaat snacks with it, refrigerate it and then use as required. It stays good for about 2 to 3 days in the refrigerator.
Apart from this Green Chutney, I have also shared many similar chutney recipes like this Coriander Chutney, Mint Chutney and Tamarind Chutney. Usually, mint or coriander-based chutneys goes very well with snacks or chaat preparations.
As I mentioned earlier too, this Hari Chatni is quite versatile and can also be used as an accompaniment/dip or spread for dishes like sandwiches, batata vada, vada pav, veg cutlet, etc. To make the chutney spicier, you can increase the number of green chilies.
How to make Green Chutney
1. Rinse 2 cups tightly packed coriander leaves well in water, roughly chop and take them in a small grinder or blender jar.
Add the following listed ingredients:
- 2 chopped green chilies or 1 to 1.5 teaspoon chopped chillies
- ½ inch chopped ginger
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala powder
- ¼ to ½ teaspoon lemon juice or lime juice
- salt as required
2. Add 1 or 2 teaspoons water and blend to a smooth chutney. Add more water, if required, for making the chutney. Don’t make it too thin or watery.
Note that if the coriander leaves are rinsed just before making the chutney, the water and moisture present on the leaves, will help to grind the ingredients and you will need less water to add.
But if you have rinsed the coriander leaves earlier and while blending on grinding the leaves are dry, you will need to add some more water.
3. Remove the Green Chutney in a bowl and use as required for various chaat recipes or served with Indian snacks like Pakora, White Dhokla, Aloo Tikki, Veggie Burger, Samosa, etc.
You can also serve this spicy, piquant chutney as a dipping sauce with any stuffed paratha like aloo paratha, gobi paratha or mooli paratha.
Expert Tips
- Ensure to use fresh and green coriander leaves. The leaves should not be wilted or dried. If the stems are tender, you can use them.
- Thoroughly rinse the coriander leaves well before using for the hari chutney. You can place them in a colander or strainer and rinse under running water.
- Some fresh mint leaves can also be added in this chutney, along with the coriander leaves. The proportion you can use is 1:1 or ½:1 or ¼:1 of mint and coriander leaves respectively. Each proportion will give a distinct and different taste.
- Avoid adding too much water while grinding chutney. If the chutney becomes thin, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending.
- To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal. But keep in mind that with coconut or roasted chana dal, the flavor and taste will change.
- You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.
- This Hari Chatni will stay good for about 2 to 3 days when refrigerated. So, it is best to use this chutney within this time frame.
More Chutney Recipes To Try!
Chutney Recipes
Chutney Recipes
Chutney Recipes
Chutney Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Green Chutney Recipe (Hari Chatni)
Ingredients
- 2 cups coriander leaves (cilantro), tightly packed – chopped
- 2 green chilies – 1 to 1.5 teaspoon chopped, add more for a spicy chutney
- ½ inch ginger – chopped (optional)
- ¼ to ½ teaspoon lemon juice or add as per taste
- ½ teaspoon cumin powder – ground cumin
- ½ teaspoon chaat masala or add as required
- ½ teaspoon salt or as required
- 1 to 2 teaspoons water for grinding or blending, add as required
Instructions
- Rinse the coriander leaves well in water and roughly chop them.
- Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
- Add 1 or 2 teaspoon water or as needed and grind or blend to a fine consistency. Add a few teaspoons more of the water if required. But don't make the chutney too thin or watery.
- Remove the chutney in a bowl and set aside.
- Use this green chutney as required for chaat recipes or serve as a dipping condiment sauce with Indian snacks.
- This chutney keeps well for about 2 to 3 days when refrigerated.
Notes
- Make sure to use fresh and green coriander leaves. The leaves must not be wilted or dried. If the stems are tender, you can add them.
- Thoroughly rinse the coriander leaves well with water. You can place them in a colander or strainer and rinse under running water.
- You could add some fresh mint leaves together with the coriander leaves.
- Do not adding too much water while grinding chutney ingredients. If the chutney gets a thin watery consistency, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending and if needed, add more.
- To thicken, the chutney, you can add about ¼ cup of grated fresh coconut or 2 tablespoons roasted chana dal. But remember that with coconut or roasted chana dal, the flavor and taste will change considerably.
- You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.
- Recipe can be scaled to make a big batch of the green chutney.
Nutrition Info (Approximate Values)
This Green Chutney recipe from the archives first published on November 2014 has been republished and updated in January 2023.
hi can you please weigh the coriander leaves one day you make this?? looooove and appreciate when recipes include weight for ingredients
Will try to and update. Thanks.
Tasty
Made the chutney today. Turned out great. Thanks
welcome aarthi and thanks.