Phalahari chutney recipe With step by step photos – a green chutney made from fresh coriander leaves that I make on fasting or vrat days. There is no garlic or onion used in this chutney and is made with minimal ingredients.
The word Phalahari or falahari is derived from phal or fal which means fruits and Ahaar which means food or diet. So basically phalahari means a diet which consists of fresh fruits. Along with fruits even vegetables, herbs, dry fruits, some cereals and yogurt is a part of phalahari diet. the word phalahari is also associated with the recipes that are made during fasting days in India.
Most of the times, I prepare the phalahari chutney with coriander leaves. Occasionally I also add mint leaves. Green chilies are added to spice up or give a bit of heat in the chutney. However you can easily skip them or reduce their quantity.
This phalahari chutney is easy to make and an ideal accompaniment with fasting snacks like Sabudana pakora, Sabudana vada, Farali batata vada, Farali pattice, Sukhi arbi or any other fried fasting snack of your choice.
If you are looking for more fasting recipes then do check:
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phalahari chutney
By Dassana Amit
Ingredients
- 1.5 cup tightly packed coriander leaves
- 1 green chili roughly chopped
- 1 teaspoon chaat masala
- ½ to 1 teaspoon lemon juice (optional)
- 1 or 1.5 tablespoon water for grinding the chutney
- rock salt (edible and food grade) or sendha namak as required
Instructions
- Rinse coriander leaves (dhania patta) under running water for a couple of times. Then drain all the water.
- Chop the coriander leaves. You will need 1.5 cups of chopped coriander leaves.
- In a blender, add 1.5 cups of chopped coriander leaves, 1 roughly chopped green chili (hari mirch) and 1 teaspoon chaat masala powder.
- Next add sendha namak or rock salt as required.
- Lastly add ½ to 1 teaspoon lemon juice (optional) and 1 to 1.5 tablespoon water.
- Grind till smooth in a blender or chutney grinder. Add more water if required while grinding the chutney. But don't make the chutney too thin or watery.
- Remove the chutney in serving bowl. It will stay good upto 4 to 5 days in the fridge.
- Serve phalahari chutney with any fasting snack like sabudana vada, sabadana pakoras, sukhi arbi.
Nutrition Info Approximate values
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How to make Phalahari chutney recipe for fasting or vrat
1. Rinse coriander leaves (dhania patta) under running water for a couple of times.
2. Drain all the water. I always use a colander to rinse herbs and greens.
3. Chop the coriander leaves. You will need 1.5 cups of chopped coriander leaves.
4. Measure all the ingredients and keep ready for making phalahari chutney.
5. In a blender, add 1.5 cups of chopped coriander leaves, 1 roughly chopped green chili (hari mirch) and 1 teaspoon chaat masala powder.
6. Next add sendha namak or rock salt as required.
7. Lastly add ½ to 1 teaspoon lemon juice (optional) and 1 to 1.5 tablespoon water.
8. Grind till smooth in a blender or chutney grinder. add more water if required while grinding the chutney. But don’t make the chutney too thin or watery.
9. Remove the chutney in serving bowl. The chutney will stay good upto 4 to 5 days in the fridge.
10. Serve Phalahari chutney with any fasting snack like sabudana vada, sabadana pakoras, sukhi arbi.
Very useful and nice and quick recipes..
thanks meenu
thanks for you site & its info,resourses.
welcome.
You could try adding a teaspoon of yogurt and a pinch of sugar while grinding. And a few grains of jeera. Got this trip from an elderly relative. We always make hara chutney without onion and garlic
thanks for the tips and suggestions.
Thakns Smita, it does enhance the taste.
i will definitely try this chutney.. very simple and made from my fave coriander leaves:)