Cilantro Mint Green Apple Chutney

There are so many ways to make the infamous “green chutney” or “hari chutney” that you will find every home has their own special recipe. I make this Cilantro Mint Green Apple Chutney when I want a quick hari chutney that doesn’t have garlic or onion. In addition to serving it along side samosas and pakoras, I use this in sandwiches, marinades, chaat, raita and more.

Cilantro Mint Green Apple Chutney

The green apple in this Cilantro Mint Green Apple Chutney is used as a binder as well as contributing to the tart flavor and texture. Other things that are often used for similar purposes include raw mango, peanuts or coconut.

What I love is how well this chutney freezes.  Often, I make a large batch and freeze it in silicone trays. I later pop them out and transfer the frozen chutney cubes to a ziplock bag. When I need chutney, I just take what I need and thaw the chutney overnight in the refrigerator, or leave it on the counter in a bowl for an hour. This helps save me time and effort, plus I always feel good knowing I have homemade chutney on hand for last minute chaat cravings.

Cilantro Mint Green Apple Chutney

Here are some recipes that use this chutney:

Papdi Chaat
Bhel Puri Cakes
Keema Spring Rolls

Cilantro Mint Green Apple Chutney

Cilantro Mint Green Apple Chutney
Prep time
Cook time
Total time
This Cilantro Mint Green Apple Chutney is perfect when I want a quick hari chutney/green chutney for chaat, samosas or sandwiches. No garlic/onion recipe.
Cuisine: Indian
Serves: 1 cup
  • 1 bunch fresh cilantro; about 3 cups
  • 1 green apple; peeled, cored + quartered
  • 1 cup fresh mint; packed
  • 2 small green chilies, Indian or Thai, stem removed
  • 1½ inch ginger; cleaned + chopped
  • 2 tablespoon lemon or lime juice
  • 1 teaspoon salt; adjust to taste
  • 1 teaspoon sugar; optional
  1. Rinse and clean the cilantro and mint. I leave the soft stems but remove any woody, large stems.
  2. Starting with the lime juice, add all the ingredients to the blender.
  3. Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You may have to stop and stir the ingredients couple of times. If you have a tamper for your blender this would be a great time to use it.
  4. If the herbs are not moving even after you have mixed them, add one tablespoon of water and resume blending.
  5. Once smooth, check for salt and adjust as needed.
  6. Serve immediately or store in an airtight container.
Store & refrigerate or freeze in an airtight container.

Lasts 3-4 days in the refrigerator or up to 3 weeks in the freezer.


Cilantro Mint Green Apple Chutney

6 thoughts on “Cilantro Mint Green Apple Chutney

  1. Nisha: I have tried your besan burfi and liked it. I want to try to make this chutney. In your directions, do you mean that we should blend all the ingredients together at one go. Because you said in No. 2 “Starting with lime juice, add all the ingredients together. I just got a little confused. Please clarify. Thanks.

    1. Hi I have mentioned lime juice first as liquid in the blender helps the chutney get moving but yes all ingredients gets blended.

  2. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Leave a Reply

Your email address will not be published. Required fields are marked *