Green Chutney Recipe (Hari Chatni)
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4.9
57 reviews
Excellent
Green Chutney Recipe (Hari Chatni)
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This spicy, piquant Green Chutney recipe (also called Hari Chatni) is made with coriander leaves, spices and seasonings. It is added to chaat food like aloo chaat, dahi vada, sev puri, samosa chaat, ragda patties, papdi chaat, dahi puri, etc or served with Indian snacks like pakoda, samosa, vada, kachori etc.
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Ingredients
- 2 cups Coriander leaves (cilantro), tightly packed - chopped
- 2 green chilies - 1 to 1.5 teaspoon chopped, add more for a spicy chutney
- ½ inch ginger - chopped (optional)
- ¼ to ½ teaspoon lemon juice or add as per taste
- ½ teaspoon cumin powder - ground cumin
- ½ teaspoon chaat masala or add as required
- ½ teaspoon salt or as required
- 1 to 2 teaspoons water for grinding or blending, add as required
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Instructions
- Rinse the coriander leaves well in water and roughly chop them.
- Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
- Add 1 or 2 teaspoon water or as needed and grind or blend to a fine consistency. Add a few teaspoons more of the water if required. But don't make the chutney too thin or watery.
- Remove the chutney in a bowl and set aside.
- Use this green chutney as required for chaat recipes or serve as a dipping condiment sauce with Indian snacks.
- This chutney keeps well for about 2 to 3 days when refrigerated.
Notes
- Make sure to use fresh and green coriander leaves. The leaves must not be wilted or dried. If the stems are tender, you can add them.
- Thoroughly rinse the coriander leaves well with water. You can place them in a colander or strainer and rinse under running water.
- You could add some fresh mint leaves together with the coriander leaves.
- Do not adding too much water while grinding chutney ingredients. If the chutney gets a thin watery consistency, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending and if needed, add more.
- To thicken, the chutney, you can add about ¼ cup of grated fresh coconut or 2 tablespoons roasted chana dal. But remember that with coconut or roasted chana dal, the flavor and taste will change considerably.
- You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.
- Recipe can be scaled to make a big batch of the green chutney.
Nutrition Information
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Calories
42kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
1480mg
(62%)
Potassium
201mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2172IU
(43%)
Vitamin B1 (Thiamine)
0.03mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
0.4mg
Vitamin B6
0.1mg
Vitamin C
20mg
(22%)
Vitamin E
1mg
Vitamin K
99µg
Calcium
32mg
(3%)
Vitamin B9 (Folate)
21µg
Iron
1mg
(6%)
Magnesium
14mg
Phosphorus
22mg
Zinc
0.2mg
Nutrition Facts
Serving: 1small bowl
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1480mg | 62% |
| Potassium | 201mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2172IU | 43% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 1mg | |
| Vitamin K | 99µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 21µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 22mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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