Looking for that bright, spicy, and tangy Indian green chutney you find at your favourite restaurants? This easy no-cook recipe—also known as Hari Chutney or Coriander Mint Chutney—is the perfect healthy condiment for every meal.
This versatile sauce is the ultimate spicy dipping sauce for classic Indian snacks like Samosas, Vada Pav, Aloo Bonda, etc. It’s not just for veg snacks, though; it tastes incredible as a side for non-veg dishes like grilled chicken, kebabs, or fish fry. Whether...
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Wash the coriander and mint leaves thoroughly in cold water to remove any grit. Pat them dry slightly.
Add the coriander, mint, chillies, roasted peanuts or dal, ginger, onion, black salt, salt, roasted cumin, chaat masala, and sugar into a blender.
Add 1-2 ice cubes or a splash of ice-cold water.
Grind until smooth, thick, spreadable consistency.
Stir in lemon juice after blending to keep the flavour bright and zingy.
Store in a glass airtight container in the fridge for 3–4 days.
Adjust green chillies to your spice preference.
Why is my chutney bitter?
Over-blending mint or a hot blender can cause bitterness. Use ice cubes and pulse in short bursts to keep it fresh.
How do I keep it bright green?
The lemon juice and ice-cold water act as a natural fixative to stop the greens from turning brown.
Is this good for non-veg dishes?
Absolutely! It’s the perfect side for Kebabs, Tandoori Chicken, and Fish Fry. Mix it with yogurt for a creamy dip.
How long can I store it?
It lasts 3–4 days in the fridge. For long-term use, freeze it in ice cube trays for up to 2 months.
What is a good substitute for peanuts?
Use roasted chana dal or a handful of Sev/Bhujia to get that same thick, professional consistency.
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