Hari Chutney
Fresh coriander, mint, green chili, and lemon come together in this bright, punchy chutney. It is cooling, herby, and just sharp enough to wake up snacks, sandwiches, chaats, and grilled foods.
For 8 servings
- prep · ~5 min
Prep the herbs and aromatics.
1.Pick and wash the coriander leaves and mint leaves well.2.Roughly chop the green chili and ginger.3.Peel the garlic cloves so everything is ready for grinding. - mix · ~2 min
Grind the chutney.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, salt, sugar, and lemon juice to a blender jar.2.Pour in water and grind to a smooth chutney.3.Scrape the sides once or twice so the herbs blend evenly.TIPAdd water a little at a time so the chutney stays thick and bright, not watery. - serve
Taste and serve the hari chutney.
Taste and adjust the lemon juice if needed for a brighter finish. Serve right away with snacks, sandwiches, kebabs, or chaats.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the coriander and mint well after washing so the chutney stays thick instead of turning watery.
- 2Add the water a spoon at a time; too much liquid dulls the color and makes it runny.
- 3Blend lemon juice with the herbs early to help keep the chutney bright green.
- 4If the chutney tastes bitter, add a little more sugar or lemon to balance the mint and coriander.
- 5For a smoother texture in a small blender jar, chop the herbs roughly before grinding.
- 6Store it in a small airtight jar with a thin layer of lemon juice on top to slow discoloration.
- 7This chutney is best used the same day, but it keeps well in the fridge for about 2 days.
Adapt it for your goals.
No-garlic
Skip the garlic for a cleaner, more herb-forward chutney that pairs especially well with chaat and fasting-style snacks.
yogurtYogurt
Blend in a few spoonfuls of plain yogurt for a creamier, milder chutney that works well as a sandwich spread or kebab dip.
spicierSpicier
Add an extra green chili for a sharper kick if serving with rich fried snacks or grilled meats.
onion free jain styleOnion-free-jain-style
Omit garlic and ginger for a simpler green chutney suited to those avoiding root aromatics.
Why this is on our healthy list.
Herb-Rich Freshness
Coriander and mint bring fresh plant compounds and a vibrant flavor without needing heavy fats.
Light, Flavorful Condiment
This chutney adds strong taste to snacks and meals with mostly herbs, aromatics, and lemon juice.
Digestive Aromatics
Ginger, mint, and cumin are traditional ingredients often used to add warmth and digestive comfort to meals.
Frequently asked questions
Too much water, overblending, or storing it too long can dull the green color. Dry the herbs well and use lemon juice to help keep it brighter.
