Mint & Coriander Chutney- Green Chutney


Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.


In its basic bare bone form, green chutney is a blend of coriander, mint, chilies and lemon juice with different spices used in different homes and regions of the country. It is a popular condiment in India and is mostly enjoyed with snacks like samosa, pakoras (deep fried fritters), chaat, with grilled meat, as spreads in wraps and rolls and also as a side during meal times.

This is an extremely versatile condiment and allows you to do whatever you want with it. I often use this as a base sauce for my curries, esp. for meat/chicken and fish. It works wonderfully as a marinade too.

Indian Green Chutney/Coriander Mint Chutney

Mint & Coriander Chutney- Indian Green Chutney

Ingredients:(makes about 1.5 cups)

  1. 2.5 cups fresh coriander (cilantro) leaves
  2. 1/2 cup fresh mint leaves
  3. 1/2 small onion, coarsely chopped – Optional
  4. 6 – 8 cloves garlic
  5. 1/4 inch fresh ginger, peeled and chopped – Optional
  6. 3 hot green chili peppers, or to taste
  7. 2 tablespoons fresh lemon juice
  8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
  9. 1/2 teaspoon cumin seeds
  10. 2-3 tablespoons fresh grated coconut (optional)
  11. salt to taste


Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

Serve as condiment, dip or spread.

Indian Green Chutney/Coriander Mint Chutney

Stored in an airtight container, the chutney will stay good in the refrigerator for up to a week. The extra may also be frozen. The frozen chutney usually changes to a deeper green color, but there is no change of taste. Thaw and use the chutney.

Related Posts:

Mint Coriander Radish Chutney


Aam Murabba/Green Mango Relish

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