Green Chutney Recipe (Hari Chatni)

Green Chutney, also called Hari Chatni, is a popular Indian condiment made primarily with fresh coriander leaves, green chillies, ginger, and spices. It has a fresh and spicy flavor. This chutney is commonly served with Indian snacks, chaat dishes, and sandwiches. The recipe is naturally vegan and gluten-free.

About Green Chutney Recipe

Green Chutney, a staple condiment in Indian cuisine, is quick to make and adds fresh, herby flavor to many dishes, whether served as a dip, spread or used as an ingredient.

This Green Chutney recipe is made mainly with fresh coriander leaves, and I usually use it in chaat recipes like Ragda Patties, Sev Puri, Samosa Chaat and Bhel Puri.

It is ready in about 15 minutes, including the time needed to prep the ingredients. Once everything is chopped, simply blend it with the green chillies, ginger, ground spices, salt, lemon juice and a little water until smooth.

You can also use this no-cook chutney as a spread for sandwiches and rolls. Try it in this Bombay Sandwich for a classic Mumbai-style snack. It also pairs well with pakodas, vadas, cutlets, fritters and Dhokla.

This recipe uses coriander leaves, but you can also add a few mint leaves for a variation. I prefer making it with fresh herbs whenever possible.

Since this Hari Chatni is made with fresh herbs, it is best prepared in small batches. Store it in the refrigerator for up to 2 to 3 days and use it as needed. You can also scale the recipe easily.

This Hari Chatni also makes a great accompaniment for sandwiches, Onion Pakoda, Batata Vada, Vada Pav and Veg Cutlet. For a spicier chutney, simply add more green chilies.

If you enjoy various Chutney Recipes for snacks or chaat, do try my Coriander Chutney, Mint Chutney, Tamarind Chutney, Garlic Chutney and Cilantro Mint Chutney.

How to make Green Chutney (Stepwise)

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, Appe, 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.

Dassana’s Recipe Tips

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.
7. 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.

Step by Step Photo Guide Above

Green Chutney Recipe (Hari Chatni)

Author: Dassana Amit

4.95 from 20 votes

Green Chutney or Hari Chatni, is a spicy Indian condiment prepared with coriander leaves, ginger, green chillies, spices, and seasonings. It is commonly used in chaat dishes such as aloo chaat, dahi vada, sev puri, samosa chaat, and ragda patties. The chutney is also served with Indian snacks like pakoda, samosa, vada, and kachori.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings1 small bowl

CourseStarters

DietGluten Free, Vegan

CuisineIndian

Ingredients

US CustomaryMetric

• ▢ 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.

Dassana’s 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

Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1480mg | Potassium: 201mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2172IU | Vitamin B1 (Thiamine): 0.03mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 0.4mg | Vitamin B6: 0.1mg | Vitamin C: 20mg | Vitamin E: 1mg | Vitamin K: 99µg | Calcium: 32mg | Vitamin B9 (Folate): 21µg | Iron: 1mg | Magnesium: 14mg | Phosphorus: 22mg | Zinc: 0.2mg

Green Chutney recipe from the archives was first published on November 2014.