Green Chutney Recipe (Hari Chatni) (2024)

By Dassana Amit
Last Updated: October 1, 2023

Gluten Free, Vegan
4.90 from 19 votes • 15 Comments

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.

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

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.

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.

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.

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.

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