This spicy, piquant Green Chutney recipe (also called Hari Chatni) is made with coriander leaves, spices and seasonings. It is added to chaat food like aloo chaat, dahi vada, sev puri, samosa chaat, ragda patties, papdi chaat, dahi puri, etc or served with Indian snacks like pakoda, samosa, vada, kachori etc.
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.