Fresh & flavorful green chutney recipe made with coriander, mint & spices. Perfect for chaats, samosas, sandwiches & Indian snacks. Quick & easy guide!
Green Chutney, also called Hari Chutney or Coriander Mint Chutney, is a classic Indian dip bursting with fresh flavors. It’s a must-have for chaats, samosas, pakoras, sandwiches, kebabs and more. With simple ingredients like fresh coriander leaves, mint leaves, green chilies, lemon juice, and spices, this chutney is ready in just 5 minutes — making it the perfect companion to your favorite Indian snacks.
Ingredients for Green Chutney Recipe
- 1 cup fresh coriander leaves (dhaniya), chopped
- ½ cup fresh mint leaves (pudina), chopped
- 2–3 green chilies (adjust spice level)
- 1 inch ginger piece
- 2 tbsp lemon juice
- 1 tsp cumin seeds (jeera) or roasted cumin powder
- 1 tsp sugar (optional, balances flavor)
- Salt to taste
- 2–3 tbsp cold water (adjust for consistency)
Step-by-Step Instructions for Green Chutney Recipe
Step 1 – Prepare the Greens
- Wash coriander and mint leaves thoroughly to remove dirt.
- Roughly chop them to make blending easier.
Step 2 – Add Ingredients to Blender
- In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, cumin seeds, lemon juice, sugar, and salt.
Step 3 – Blend Smoothly
- Add 2–3 tbsp cold water (cold water keeps chutney green for longer).
- Blend until smooth.
Step 4 – Taste & Adjust
- Taste the chutney and adjust salt, lemon juice, or spice as needed.
Step 5 – Serve or Store
- Serve immediately with samosa, pakora, chaat, sandwich, kebab or any snack.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze in small portions for up to 1 month.
Serving Suggestions
- As sandwich spread (mix with mayonnaise or butter).
- As chaat topping (pani puri, sev puri, dahi puri).
- With fried snacks like samosa, kachori, pakora, aloo tikki.
- Alongside tandoori dishes and kebabs.
Pro Tips for the Best Green Chutney
- Use fresh herbs only – Always choose bright green coriander and mint leaves for a vibrant color and fresh flavor.
- Avoid stems of mint – They can make chutney bitter. Use only tender leaves.
- Add cold water while blending – Keeps chutney green and prevents oxidation.
- Balance flavors – Add a pinch of sugar to balance spice and tanginess.
- Use lemon juice or vinegar – Both prevent discoloration and add freshness.
- Roast cumin seeds – Roasted cumin adds a smoky, earthy flavor.
- Don’t over-blend – Long blending can heat the chutney, making it lose color.
- Store in glass jars – Helps retain freshness longer compared to plastic containers.
- Freeze in ice cube trays – Perfect for long-term storage; thaw when needed.
- Experiment with variations – Add yogurt for creaminess, garlic for punch, or raw mango for tang.
- Season at the end – Taste and adjust salt/lemon juice after blending.
- Serve chilled – Tastes better when served cold with snacks.
- Make just before serving – Fresh chutney always tastes best.
- Dry herbs before blending – Excess water from washing can make chutney watery.
- Use small blender jars – Blends greens faster and keeps texture smooth.
- Use Roasted Channa – For Extra thick
Green Chutney Recipe – Frequently Asked Questions
What is green chutney made of?
Green chutney, also known as hari chutney or coriander chutney, is a vibrant and flavorful condiment made with fresh herbs, spices, and a tangy element. Typically, it includes fresh coriander (cilantro) and/or mint leaves, green chilies for spice, ginger for a touch of warmth, and lemon or lime juice for a sour note. Other ingredients like cumin seeds, chaat masala, or roasted chana dal (also known as dalia) are often added for flavor and texture.
What is the green chutney at Indian restaurants?
Green chutney is a chutney variety made with green chilies, cumin, coriander and mint leaves. It is served with Indian snacks, sandwiches and chaats. It enhances the taste of the foods and also helps in digestion.
How to make green pudina chutney?
To a blender jar, add mint leaves, roasted cumin powder,ginger, green chilies, chaat masala and salt as needed. You can also add some roasted fried gram or roasted peanuts if you prefer the chutney thick & smooth. Squeeze in the lemon juice. Blend them well adding 1 to 2 tbsps water as needed.
What is Pachadi?
Pachadi is a traditional South Indian side dish, similar to a relish or chutney, often made with yogurt, vegetables, and spices. It can also be a type of pickle, especially in Andhra Pradesh. It’s known for its creamy texture and refreshing taste, and is often served with rice and other dishes.
What is chutney called in America?
Some types of relish are chutney, but almost everyone would just call them relish. Upvote 188 Downvote Award.
Why vinegar in chutney?
What makes canned chutney safe? The acidity from the added vinegar and the natural acids of the fruit prevents growth of several spoilage and pathogenic bacteria, molds, and yeasts. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.
What is a famous British chutney?
Ask anyone in Britain to name a classic chutney, and you’ll hear ‘Branston Pickle‘ or ‘mango chutney’ almost every time.
Which chutney is famous in India?
Coconut chutney: Freshly ground coconut chutney is a staple in south India with most breakfast items and one of the most popular chutneys worldwide wherever Indian food is enjoyed. The sweet creaminess of raw grated coconut paired with the heat of mustard, green chillies, and ginger makes this an evergreen winner.
How to thicken Green Chutney?
Add less water or blend with yogurt, peanuts, or roasted gram.
What’s the difference between Green Chutney and Pudina Chutney?
Pudina chutney uses more mint than coriander, giving a stronger minty taste.
How to make Green Chutney for sandwiches?
Blend coriander, mint, green chilies, lemon juice, salt, and bread crumbs for thickness.
How to make Green Chutney for chaat?
Add more green chilies, black salt, and a hint of tamarind pulp for tanginess.
Can I add coconut to Green Chutney?
Yes, adding grated coconut gives a South Indian twist.
Can I use Green Chutney in cooking?
Yes, it can be used in marinades, curries, and as a base for sauces.
Does Green Chutney need to be cooked?
No, it is served raw to preserve freshness and nutrients.
