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About the recipe
Indian green chutney, also called hari chutney, coriander mint chutney, or dhaniya pudina chatni is a quick and easy-to-make flavorful Indian condiment prepared using fresh herbs and spices in less than 10 minutes. There is no standard recipe. Every restaurant and home has its own style of making this chutney. Even though the ingredients are the same, the portion varies. To enjoy the best flavors, I highly recommend you use the chutney the same day.
Where do you use green chutney?
Green chutney can be served or used in various ways to enhance the flavor. Here are some ideas to use coriander mint green chutney. Use it as a dipping sauce or condiment with popular Indian snacks like homemade samosa, delicious paneer tikka or tandoori chicken or gobi bites, dhoklas, momos, vegetable pakoras, or bread pakoras. Use it as a spread on bread slices to make chutney sandwiches or on burger buns or pav to make vada pav, desi burger, and dabeli. No Indian chaat is complete without a drizzle of popular green coriander mint chutney. Check out our street-style bhel puri, traditional dahi vada or Bhalla, instant bread chaat, aloo tikki chaat, ragda patties, masala puri, sev puri, pani puri. You can add this as a spread when you make chicken kathi rolls, paneer kathi rolls, or wraps. Restaurant takeouts also serve this green chutney with chicken biryani, any type of pulao, or Indian-flavored rice recipes. The options are endless. You can also use this as a salad dressing or as a marinade.
Ingredients
Fresh herbs: See that the coriander leaves (dhaniya) and mint (pudina)you use are fresh. Remove the leaves from the mint, and do not add the stalk to prevent your chutney from turning bitter. Spices: Garlic, ginger, and green chilies are added to enhance the flavor. All the ingredients can be varied to taste. Lemon juice: It gives a tangy flavor and helps preserve the bright green color of your chutney. See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Pluck the mint leaves and see that you do not add any stalks, as it will make your chutney bitter. Cut the roots of the coriander dhaniya. You can keep the stalks. Nicely wash the mint leaves, and coriander leaves in water and drain. Add coriander leaves, mint leaves, green chilies, ginger, garlic, cumin powder, lemon juice, chaat masala, and salt with 1 or 2 tablespoon of water and grind it to a smooth paste. Taste the chutney at this point and adjust the ingredients to your liking. Store it in an airtight conatiner and keep it in the refrigerator. This chutney tastes the best when used in 2 to 3 days. For longer use, store in the freezer. Thaw and serve.
Tips
Vary the ingredients to adjust to your liking. For more flavor, you can add a few peppercorns and ½ teaspoon saunf (fennel seeds). Cumin powder can be substituted with roasted cumin seeds. Grind the chutney with ice cubes or ice-cold water, and add lemon juice to keep the chutney green for a long time. This green chutney is a very flexible recipe. Just add ½ cup of coconut while grinding, and you can serve this chutney with dosa. Adding ½ cup of yogurt will make it taste and look like the green chutney or mint sauce served in restaurants along with kebab or tandoori recipes.
More Chutney Recipes
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Recipe card
This post on green coriander mint chutney was first published in Nov 2015. Updated with more information, recipe maker and calorie information.
