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 sabudana khichdi, vrat wale aloo, singhare ki poori, kuttu ki roti and sweet potato halwa.

phalahari chutney recipe for fasting or vrat card below:

phalahari chutney recipe

5 from 3 votes

Prep Time:5 mins

Total Time:5 mins

phalahari chutney recipe - green chutney made for fasting or vrat.

Course:side dish

Cuisine:indian

Servings:2 to 3

Calories:13kcal

Author:dassana

INGREDIENTS FOR phalahari chutney recipe (1 CUP = 250 ML)

• 1.5 cup tightly packed coriander leaves (dhania patta)
• 1 green chili (hari mirch) 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 or sendha namak as required

HOW TO MAKE phalahari chutney recipe

• 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 phalahari  chutney in serving bowl. the chutney 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.

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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.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.