Green Chutney Recipe (Hari Chatni) (2024)

By Dassana Amit
Last Updated: October 1, 2023

Gluten Free, Vegan
4.89 from 18 votes15 Comments

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I can say unabashedly that Chutneys are my most favorite category of condiments. Not just packed with a varied flavor profile, chutneys are versatile when it comes to using them. Whether as a side with Indian Snacks and starters or as an ingredient in a dish itself, a chutney is a rockstar! This Green Chutney recipe (also called Hari Chatni in Hindi) is a quick chutney, primarily made of coriander leaves, and can be added to chaat food like Ragda Patties, Sev Puri, Samosa Chaat, Bhel Puri et al. The recipe is vegan and gluten-free too.

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About Green Chutney

I mean what’s better than a dish that gets done within 15 minutes! This is the time I’ve taken into consideration if you are prepping up the coriander leaves, chopping the green chilies, ginger and cutting the lemon to get the juice into the chutney.

If all of this is also ready, then you just have to dunk these along with the spice powders, salt and some water in the blender jar and give it a blitz to get a tasty, tangy, spicy and oh-so-lovely Green Chutney. Literally, in no time!

And not just chaats or other snacks, you can use this no-cook fresh Green Chutney as a spread in your sandwiches and rolls too. For instance, try making this very Mumbai style Veg Sandwich with this Green Chutney. It will be just as sumptuous as compared to the one you make with your regular Hari Chatni.

Apart from this, this Green Chutney, as the name only suggests is most apt for using as an ingredient in various chaat snacks and even pair with other crispy, crunchy tidbits like pakodas, vadas, cutlets, fritters, etc. In fact, I feel this chutney will taste fab if you layer it in Dhokla too. Try it.

This Green Chutney is made from fresh coriander leaves. If you want, then you can add some fresh mint leaves too. Both mint and coriander leaves are detoxifying and helps to purify the system. It is good to plant them in your home and use them fresh in recipes like these or whenever required.

One important thing to keep in mind about this Hari Chatni is that as it is made with a fresh herb, it will not keep well for many days. After some time, the chutney won’t have the same freshness intact.

So, you can make it in small batches a day before you prepare the chaat snacks with it, refrigerate it and then use as required. It stays good for about 2 to 3 days in the refrigerator.

Apart from this Green Chutney, I have also shared many similar chutney recipes like this Coriander Chutney, Mint Chutney and Tamarind Chutney. Usually, mint or coriander-based chutneys goes very well with snacks or chaat preparations.

As I mentioned earlier too, this Hari Chatni is quite versatile and can also be used as an accompaniment/dip or spread for dishes like sandwiches, batata vada, vada pav, veg cutlet, etc. To make the chutney spicier, you can increase the number of green chilies.

Step-by-Step Guide

How to make Green Chutney

1.Rinse 2 cups tightly packed coriander leaves well in water, roughly chop and take them in a small grinder or blender jar.

Add the following listed ingredients:

  • 2 chopped green chilies or 1 to 1.5 teaspoon chopped chillies
  • ½ inch chopped ginger
  • ½teaspoon cumin powder
  • ½teaspoon chaat masala powder
  • ¼ to ½teaspoon lemon juice or lime juice
  • salt as required
Green Chutney Recipe (Hari Chatni) (3)

2. Add 1 or 2 teaspoons water and blend to a smooth chutney. Add more water, if required, for making the chutney. Don’t make it too thin or watery.

Note that if the coriander leaves are rinsed just before making the chutney, the water and moisture present on the leaves, will help to grind the ingredients and you will need less water to add.

But if you have rinsed the coriander leaves earlier and while blending on grinding the leaves are dry, you will need to add some more water.

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3. Remove the Green Chutney in a bowl and use as required for various chaat recipes or served with Indian snacks likePakora, White Dhokla,Aloo Tikki, Veggie Burger, Samosa, Appe, etc.

You can also serve this spicy, piquant chutney as a dipping sauce with any stuffed paratha like aloo paratha, gobi paratha or mooli paratha.

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Expert Tips for Green Chutney

  1. Ensure to use fresh and green coriander leaves. The leaves should not be wilted or dried. If the stems are tender, you can use them.
  2. Thoroughly rinse the coriander leaves well before using for the hari chutney. You can place them in a colander or strainer and rinse under running water.
  3. Some fresh mint leaves can also be added in this chutney, along with the coriander leaves. The proportion you can use is 1:1 or ½:1 or ¼:1 of mint and coriander leaves respectively. Each proportion will give a distinct and different taste.
  4. Avoid adding too much water while grinding chutney. If the chutney becomes thin, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending.
  5. To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal. But keep in mind that with coconut or roasted chana dal, the flavor and taste will change.
  6. You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.
  7. This Hari Chatni will stay good for about 2 to 3 days when refrigerated. So, it is best to use this chutney within this time frame.

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Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Green Chutney Recipe (Hari Chatni) (10)

Green Chutney Recipe (Hari Chatni)

By Dassana Amit

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.

4.89 from 18 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Cuisine Indian

Course Starters

Diet Gluten Free, Vegan

Difficulty Level Moderate

Servings 1 small bowl



  • 2 cups coriander leaves (cilantro), tightly packed – chopped
  • 2 green chilies – 1 to 1.5 teaspoon chopped, add more for a spicy chutney
  • ½ inch ginger – chopped (optional)
  • ¼ to ½ teaspoon lemon juice or add as per taste
  • ½ teaspoon cumin powder – ground cumin
  • ½ teaspoon chaat masala or add as required
  • ½ teaspoon salt or as required
  • 1 to 2 teaspoons water for grinding or blending, add as required


  • 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.

Nutrition Info (Approximate Values)

Nutrition Facts

Green Chutney Recipe (Hari Chatni)

Amount Per Serving

Calories 42Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.03g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Sodium 1480mg64%

Potassium 201mg6%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 3g3%

Protein 1g2%

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%

Calcium 32mg3%

Vitamin B9 (Folate) 21µg5%

Iron 1mg6%

Magnesium 14mg4%

Phosphorus 22mg2%

Zinc 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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This Green Chutney recipe from the archives first published on November 2014 has been republished and updated in January 2023.

Green Chutney Recipe (Hari Chatni) (2024)


What is green chutney made of? ›

As the name suggests, Green Chutney is an Indian flavourful condiment made with fresh greens/herbs like coriander leaves, mint leaves, cumin, ginger, garlic, lemon juice & salt.

How do you take the bitterness out of green chutney? ›

Add Sweetness: Adding a touch of sweetness can help counteract the bitterness. You can try incorporating ingredients like a small amount of sugar, honey, jaggery, or even a ripe tomato to add a hint of sweetness. Start with a small quantity and gradually adjust to achieve the desired taste.

What is the green chutney at Indian restaurants called? ›

Also, known as Coriander Chutney, Dhaniya Chutney, or Hari Chutney, this sauce is known for its bright green color and refreshing taste.

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What is traditional chutney made from? ›

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

What does vinegar do in chutney? ›

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

Why does my green chutney turn brown? ›

If you have more green chutney than you can eat, follow these simple storage tips: Fridge: Transfer to an airtight container and store for up to 1-2 weeks. The chutney may oxidize (turn brown), but it won't affect the flavor.

Does green chutney go bad? ›

How to tell if chutney is bad. The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

How long does green chutney last in the fridge? ›

When stored in an airtight container in the refrigerator, homemade green chutney can typically last for about 1 to 2 weeks. The freshness and taste may gradually diminish over time, but it should remain safe to eat within that period.

Which country invented chutney? ›

Originating in India, this method of preserving food was subsequently adopted by the Romans and British thanks to their encounters and contacts with the Indian subcontinent. As greater imports of foreign and varied foods increased into northern Europe, chutney fell out of favour in Britain.

Does chutney get better with age? ›

Daintily chopped vegetables can transform a good chutney into a brilliant one. Chutneys get better when left for a few weeks. They mature.

Which is better relish or chutney? ›

The Chutney offers a sweet yet savoury flavour and the Sweet Relish a tart, fresh and tangy one. The Coconut Chutney's Indian flavours go well with grilled meats or vegetables and the Sweet Pickle Relish is a play on our ballpark favourite.

Is green chutney good for you? ›

Green chutney can be a healthy addition to your diet, depending on its ingredients and how it's prepared. Green chutney is typically made with fresh herbs like cilantro (coriander), mint, and green chilies, along with other ingredients like lemon juice, garlic, ginger, and spices.

What's the difference between jam and chutney? ›

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

What do you eat green chutney with? ›

Green chutney is a perfect accompaniment for sandwiches. It adds a zingy and zesty kick to your sandwiches, elevating their taste to a whole new level. Whether you're making a simple veggie sandwich or a grilled chicken one, spread some pudina chutney for sandwich breads and enjoy the burst of flavors it brings.

What is chutney and how do you eat it? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.


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