This green chutney for chaat is a must-have, versatile chutney, ideal for chaat recipes, Bombay style sandwiches, veg pakoras and more. Ready in just 5 minutes!
I always keep a stash of this Green Coriander Chutney (also known as Hari Chutney for Chaat) in my freezer, along with tamarind-date chutney.
This Indian condiment makes making chaat dishes a breeze, adding a burst of spicy flavor that brings every chaat dish to life.
This recipe has been passed down from my mum, and I’ve been making it the exact same way for years since my Mumbai days!
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Why You’ll Love This Recipe?
- Ready in under 5 minutes.
- Make a large batch and freeze the extras for later.
- A no-cook recipe using just a blender or Indian mixer.
- Only 9 ingredients needed.
- Pairs perfectly with most Indian appetizers and snacks, like mug khaman dhokla, air fryer paneer tikka, air fryer frozen samosas, batata vada and aloo pakora.
- Essential for chaat dishes like bhel puri, Mumbai sev puri, dahi puri, ragda patties, and vada pav
- My go-to chutney for Bombay grilled sandwiches and paneer kathi rolls.
🥘Ingredients
See the recipe card below for detailed ingredients and measurements.
- Cilantro(coriander leaves) – Fresh cilantro is key here! Use all parts of the cilantro—stems and fresh cilantro leaves. The stems have the most flavor. If the stems are tender then you can keep them. If the stems are tough and more fibrous then discard them and use only leaves.
- Ginger – A one-inch piece of peeled ginger adds warmth. Pro tip: use the back of a spoon to peel ginger—no fancy gadgets required.
- Green Chili – I usually add 2 for mild, 4-6 for spicy. To test, break one in half—if you get a strong whiff of heat, they’re spicy enough!
- Chaat Masala – You can find this at any Indian grocery store, or at ASDA and Sainsbury’s in the UK.
- Cumin Powder: Make it at home with my homemade ground cumin recipe.
📖Substitutions and Variations
Mint leaves: Optional ingredient for green chutney. But if you are using, only add use the leaves and discard the stem. The stems can make the chutney taste bitter.
For a thicker consistency, I sometimes add about 3 tablespoons of thin sev. My mum would add 2 tablespoons of peanuts for Bombay sandwich chutney.
🔪How to Make Easy Green Chutney for Chaat?
Step 1: Chop the fresh coriander into leaves and stem, green chillies and ginger into small pieces.
Step 2: Add the all the ingredients to the blender along with few tablespoons of water and Blend until smooth.
Step 3: Add the lemon juice and sugar, then blend again until fully combined. Taste and adjust seasoning if needed.
Step 4: Serve fresh or store in an airtight container in the fridge for up to a week. It can also be frozen for up to 3 months for later use.
Serving Ideas
For drizzling on chaats like sev puri, aloo tikki chaat, dahi puri, Ram ladoo and more.
Use as a dipping sauce for air fryer potato and peas samosas, onion bhajis, cauliflower pakoras, and dhoklas.
💭Sandhya's Expert Tips
- Adjust the number of green chilies as per your liking spice level. use 2-mild, 4-6 for spicy, chopped
- Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed.
- For a silky smooth chutney, use a high-speed blender like Vitamix or an Indian mixer grinder—I love my Bosch Indian mixer for this. A food processor will work, but you’ll get a chunkier texture.
- Use only fresh ingredients to make this chutney.
- For bright green color, don't ditch the sugar or lemon juice. They contribute to the vibrant green color.
🥣 Storing
In the fridge: I always make large batches and store them in a glass jar—it keeps for up to a week. You may notice slight discoloration on the surface, which is normal. Just mix and serve.
In the freezer: For longer storage, I freeze it in silicone ice cube trays or in freezer safe ziplock bags. Once frozen, I transfer the cubes to freezer bags, just like I do with my frozen onion-tomato masala cubes.
To thaw: When you're ready to use, simply place the freezer safe ziplock bags in a bowl of hot water. They will reach room temperature quickly.For silicone cubes, just leave the required amount on the counter or in the refrigerator until thawed
Recipe FAQ's
Your green chutney for chaat might be runny because you added too much water. To fix it, simply blend in some cashews, sev, or fried gram (chickpea lentils) to thicken it.
The green chutney at Indian restaurants, often called Hari chutney, is a spicy, slightly grainy blend made with cilantro and mint. It’s commonly served with chaat (Indian snacks) and Indian appetisers like air fryer paneer tikka, samosas, offering a refreshing and flavorful kick.
The best way to tell if green chutney has gone bad is by checking its smell and appearance. If it has an off odor, unusual taste, or visible mold, it’s time to throw it out
More Easy Indian Chaat recipes You'll Love
Ingredients
- 100 g coriander about 3 cups tightly packed, washed and chopped
- 1 inch ginger peeled and chopped
- 2-6 green chillies (2-mild, 4-6 for spicy, chopped)
- ½ teaspoon chaat masala
- ½ teaspoon cumin powder
- ½ teaspoon salt or more to taste
- ½ teaspoon sugar
- 2 tablespoon lemon juice or as required
- 3-4 tablespoon water
Instructions
- Add the coriander leaves and stem, ginger, green chillies, chaat masala, cumin powder, salt, and water to a blender. Blend until smooth.
- Add the lemon juice and sugar, then blend again until fully combined.
- Taste and adjust seasoning if needed. Drizzle on your favorite chaats like sev puri, ragda patties and samosa chaat.
Notes
- Mint leaves: Optional ingredient for green chutney. But if you are using, only use the leaves and discard the stem. The stems can make the chutney taste bitter.
- Adjust the number of green chilies as per your liking spice level. use 2-mild, 4-6 for spicy, chopped.
- Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed.
- For a silky smooth chutney, use a high-speed blender like Vitamix or an Indian mixer grinder—I love my Bosch Indian mixer for this. A food processor will work, but you’ll get a chunkier texture.
- Use only fresh ingredients to make this chutney.
- For bright green color, don't ditch the sugar or lemon juice. They contribute to the vibrant green color.
Alyssa says
1/2 ... Sugar? Cup? (for the Coriander Chutney)
Sandhya Hariharan says
Its a typo... while adding the recipe to the plug in.. Thanks for bringing to my notice.
Margaret Gallagher says
Exquisite wouldn't have thought to put these flavours together
Delicious
Cathy says
Love these two recipes and will try them this week.
Is the Tamerind whole or did you use the jar extract type?
Thank you
Sandhya Hariharan says
I have used Whole Tamarind Cathy. I prefer not to use jar extract for longer shelf life and also they do taste a bit of preservative. Pls do let me know once you try them.