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Green Chutney Recipe (Hari Chatni)

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.

Prep Time
15 mins
Total Time
15 mins
Servings: 1 small bowl
Calories: 42 kcal
Course: Appetizer
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Rinse the coriander leaves well in water and roughly chop them.
  2. 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.
  3. 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.
  4. Remove the chutney in a bowl and set aside.
  5. Use this green chutney as required for chaat recipes or serve as a dipping condiment sauce with Indian snacks.
  6. 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

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

% 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.