I can say unabashedly that Chutneys are my most favourite class of condiments. Not simply filled with a different taste profile, chutneys are versatile in the case of utilizing them. Whether or not as a aspect with Indian Snacks and starters or as an ingredient in a dish itself, a chutney is a rockstar! This Inexperienced Chutney recipe (additionally known as Hari Chatni in Hindi) is a fast chutney, primarily product of coriander leaves, and may be added to chaat meals like Ragda Patties, Sev Puri, Samosa Chaat, Bhel Puri et al. The recipe is vegan and gluten-free too.
About Inexperienced Chutney
I imply what’s higher than a dish that will get finished inside quarter-hour! That is the time I’ve considered if you’re prepping up the coriander leaves, chopping the inexperienced chilies, ginger and slicing the lemon to get the juice into the chutney.
If all of that is additionally prepared, then you definitely simply need to dunk these together with the spice powders, salt and a few water within the blender jar and provides it a blitz to get a tasty, tangy, spicy and oh-so-lovely Inexperienced Chutney. Actually, very quickly!
And never simply chaats or different snacks, you should use this no-cook contemporary Inexperienced Chutney as a variety in your sandwiches and rolls too. As an example, attempt making this very Mumbai model Veg Sandwich with this Inexperienced Chutney. It is going to be simply as luxurious as in comparison with the one you make along with your common Hari Chatni.
Aside from this, this Inexperienced Chutney, because the identify solely suggests is most apt for utilizing as an ingredient in numerous chaat snacks and even pair with different crispy, crunchy tidbits like pakodas, vadas, cutlets, fritters, and so forth. In reality, I really feel this chutney will style fab for those who layer it in Dhokla too. Attempt it.
This Inexperienced Chutney is constructed from contemporary coriander leaves. If you’d like, then you may add some contemporary mint leaves too. Each mint and coriander leaves are detoxifying and helps to purify the system. It’s good to plant them in your house and use them contemporary in recipes like these or each time required.
One necessary factor to remember about this Hari Chatni is that as it’s made with a contemporary herb, it is not going to maintain properly for a lot of days. After a while, the chutney received’t have the identical freshness intact.
So, you can also make it in small batches a day earlier than you put together the chaat snacks with it, refrigerate it after which use as required. It stays good for about 2 to three days within the fridge.
Aside from this Inexperienced Chutney, I’ve additionally shared many related chutney recipes like this Coriander Chutney, Mint Chutney and Tamarind Chutney. Normally, mint or coriander-based chutneys goes very properly with snacks or chaat preparations.
As I discussed earlier too, this Hari Chatni is sort of versatile and will also be used as an accompaniment/dip or unfold for dishes like sandwiches, batata vada, vada pav, veg cutlet, and so forth. To make the chutney spicier, you may improve the variety of inexperienced chilies.
How one can make Inexperienced Chutney
1. Rinse 2 cups tightly packed coriander leaves properly in water, roughly chop and take them in a small grinder or blender jar.
Add the next listed substances:
- 2 chopped inexperienced chilies or 1 to 1.5 teaspoon chopped chillies
- ½ inch chopped ginger
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala powder
- ¼ to ½ teaspoon lemon juice or lime juice
- salt as required
2. Add 1 or 2 teaspoons water and mix to a clean chutney. Add extra water, if required, for making the chutney. Don’t make it too skinny or watery.
Notice that if the coriander leaves are rinsed simply earlier than making the chutney, the water and moisture current on the leaves, will assist to grind the substances and you’ll need much less water so as to add.
However if in case you have rinsed the coriander leaves earlier and whereas mixing on grinding the leaves are dry, you’ll need so as to add some extra water.
3. Take away the Inexperienced Chutney in a bowl and use as required for numerous chaat recipes or served with Indian snacks like Pakora, White Dhokla, Aloo Tikki, Veggie Burger, Samosa, and so forth.
It’s also possible to serve this spicy, piquant chutney as a dipping sauce with any stuffed paratha like aloo paratha, gobi paratha or mooli paratha.
- Guarantee to make use of contemporary and inexperienced coriander leaves. The leaves shouldn’t be wilted or dried. If the stems are tender, you should use them.
- Totally rinse the coriander leaves properly earlier than utilizing for the hari chutney. You’ll be able to place them in a colander or strainer and rinse below operating water.
- Some contemporary mint leaves will also be added on this chutney, together with the coriander leaves. The proportion you should use is 1:1 or ½:1 or ¼:1 of mint and coriander leaves respectively. Every proportion will give a definite and completely different style.
- Keep away from including an excessive amount of water whereas grinding chutney. If the chutney turns into skinny, the flavors get diluted. Begin by including simply 1 to 2 teaspoons water, whereas grinding or mixing.
- To thicken, the chutney, you may add about ¼ cup of contemporary grated coconut or 2 tablespoons roasted chana dal. However remember that with coconut or roasted chana dal, the flavour and style will change.
- You’ll be able to improve or lower the amount of inexperienced chilies based on the extent of spiciness you need on this chutney.
- This Hari Chatni will keep good for about 2 to three days when refrigerated. So, it’s best to make use of this chutney inside this timeframe.
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Inexperienced Chutney Recipe (Hari Chatni)
Prep Time 15 mins
Total Time 15 mins
Prevent your screen from going dark while making the recipe
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.
- 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.
Green Chutney Recipe (Hari Chatni)
Amount Per Serving
Calories 42 Calories from Fat 9
% Daily Value*
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Vitamin A 2172IU43%
Vitamin B1 (Thiamine) 0.03mg2%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.1mg5%
Vitamin C 20mg24%
Vitamin E 1mg7%
Vitamin K 99µg94%
Vitamin B9 (Folate) 21µg5%
* Percent Daily Values are based on a 2000 calorie diet.
This Green Chutney recipe from the archives first published on November 2014 has been republished and updated in January 2023.