Green Chutney, Indian Hari Chutney for Chaat
This is the best green chutney recipe. What does green chutney taste like? It’s fresh, herby, fiery with spice from green chilis, earthy from cumin, and intensely tangy. Sometimes I eat it straight from the spoon! It’s a coriander-packed, spicy flavour bomb that’s vegan, gluten free, and nut free, doesn’t require any cooking, and is ready in less than five minutes.
We all rave about Indian curries — and for good reason. But, here’s a secret: The best part of an Indian meal is often the condiments. I’m talking chutneys, pickles (achar), and raita. Why? They take a dish from mediocre to exceptional in seconds, with zero effort needed. Case in point — this hari (green) chutney.
Use green chutney for chaat dishes like palak patta chaat, pani puri, radga patties, dahi puri, and many more. That’s not its only use; smother sandwiches with sauce (I recommend vada pav), dip crunchy Punjabi veg samosa, serve alongside dhokla, or even swap the traditional coconut or kara chutney with dosa for hari chutney. The possibilities are endless.
Read on for tips about ensuring that vibrant green colour and incredible texture — then get out your blender and make a batch — you’ll thank me after!
🍃 Green Chutney Ingredients
You’ll only need a handful of fresh ingredients for this green chutney recipe — no dried spices here. A trip to your local grocery store should cover anything you’re missing from your pantry.
- Fresh coriander (cilantro in the U.S.) is the heart of this green chutney recipe! It’s green, zesty, and herby. Don’t just use the leaves; the thin, tender leaves have an incredible flavour too.
- Fresh mint leaves are sweet, cooling, and distinctly aromatic.
- Green chilli adds a citrusy, intensely spicy heat punctured with over notes of ginger. I use either finger chilis or Indian jwala chilis — both long, thin, and fiery.
- Lemon juice boasts the characteristic tangy, slightly sour flavour of the hari chutney.
- Garlic is pungent and sharp since we use it uncooked (much like in pesto!).
- Ginger adds a peppery, punchy spice. Leave this out if you want a mild chutney.
- Cumin seeds provide a subtle hint of sweet warmth.
- Ice cubes are my secret to ultra-green hari chutney! They help preserve the fresh leaves’ colour and prevent the blender from overheating.
- Water adjusts the consistency of the green chutney so it’s easier to blend — perfect for spreading on sandwiches or using as a dip for gluten free onion bhaji.
Once you understand what each element brings to the chutney, you can demystify Indian flavours (that can often seem so overwhelming). The full ingredient quantities can be found in the recipe card below.
🔄 Substitutions and Swaps
This green chutney recipe is already vegan, dairy-free, gluten free, and nut free. Therefore, you likely don’t need to make any substitutions for dietary or lifestyle requirements.
You can omit the ginger and garlic for a Jain-friendly recipe. This would also make the recipe suitable for Hindu vrat (fast), complementing a Navratri feast!
If you prefer very tangy hari chutney, add a pinch of chaat masala or amchoor powder (dry mango) to the sauce.
Play with the ratio of coriander to mint for a completely different taste. However, you can also consider making pudina chutney (mint chutney) or dhaniya chutney (coriander/cilantro chutney) for a variance in flavour.
🧑🍳 How to Make Green Chutney
Making green chutney takes just 2 minutes, leaving you with plenty of time to get on with cooking the accompanying snacks or main courses!
There are just three steps you need to follow — more detailed instructions with ingredient quantities are in the recipe card below, but here’s an overview:
- Wash the fresh herbs.
- Separate the mint leaves from their stems. However, you can use the coriander stems!
- Add all the ingredients to a blender and pulse in small bursts until you achieve a smooth texture.
That’s it! Can you believe it? Making the BEST green chutney recipe is astonishingly straightforward.
However, the appliances you use are crucial — especially the blender. I highly recommend an Indian-style blender (sometimes called a mixer grinder). See my suggestions below, or read more in the expert tips section.
Cookware You Need
💭 Expert Tips
Blending up the best green chutney may be extraordinarily easy … but for that dreamy green colour and lip-smacking flavour, you’ll need a few top expert tips:
- The blender makes all the difference. I spent years making green chutney with a handheld immersion blender. Unhappy with the results, I then moved on to an English blender. It had the same issue: uneven blending, resulting in a watery roughly chopped mix of herbs. The moment I switched to an Indian mixer grinder (Prestige brand, although Preethi also works well) all my chutney dreams came true: uniform texture in seconds. So, it’s worth investing in a good mixer grinder specifically formulated for making Indian food. Can you make this recipe without one? Absolutely! But you may have more issues.
- Add ice cubes to the chutney. Ice cubes help the chutney retain its gorgeously bright, visually appealing colour. Plus, the ice cubes help the blender remain cool so it doesn’t overheat. It makes a huge difference!
- How to thicken green chutney? Green chutney shouldn’t require thickening (the herb-to-water ratio is key). However, if it’s too watery, add roasted chana dal or boondi to the mixer.
🧊 Can You Freeze Green Chutney?
Yes! You can freeze green chutney — It’s the perfect option for anyone who loves effortless meals.
To freeze the hair chutney, pour it into an ice cube tray and place it in the freezer. Once the cubes freeze, you can transfer them into a freezer-safe bag if it’s more practical. Freeze for up to one month.
Note: I reserve one ice cube tray for green chutney and homemade ginger garlic paste, so my standard ice cubes don’t taste spicy!
If you’re only making enough for one or two recipes, there’s no need to freeze the hari chutney. How long can green chutney be left in the fridge? Up to three days — I like to use a small glass jar or bottle.
📝 This Green Chutney Recipe Is:
Green Chutney, Indian Hari Chutney
Indian green chutney is herby, spicy, and lemony. Ideal for serving with chaat, dosa, dhokla, and much more, it's vegan and gluten free!
Ingredients
- 20g Coriander (Large Handful)
- 10g Mint (Small Handful)
- 1 Small Finger Chili
- 1 Garlic Clove
- 1/2 tsp Minced Ginger
- Juice of Half Lemon
- 1/2 tsp Cumin Seeds
- 2 Ice Cubes
- 2 tbsp Water
Instructions
- Wash the fresh herbs thoroughly.
- Separate the mint leaves from their stems. However, you can use the coriander stems — remove any thick/tough ones. Chop roughly.
- Add all the ingredients to a blender and pulse in small bursts until you achieve a smooth texture.
Notes
Blend the chutney only until it's smooth — over blending can make the chutney bitter.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
