phalahari chutney recipe
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5 from 2 votes

phalahari chutney recipe

Phalahari chutney recipe - green chutney made for fasting or vrat.
Prep Time5 mins
Total Time5 mins
Course: side dish
Cuisine: indian
Servings: 2 to 3
Calories: 13kcal
Author: Dassana Amit


  • 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


  • 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.


Calories: 13kcal | Carbohydrates: 2g | Sodium: 1243mg | Potassium: 62mg | Fiber: 1g | Vitamin A: 810IU | Vitamin C: 6.4mg | Calcium: 8mg | Iron: 0.2mg