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.
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.
Here are some recipes that use this chutney:
Papdi Chaat
Bhel Puri Cakes
Keema Spring Rolls
- 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
- Rinse and clean the cilantro and mint. I leave the soft stems but remove any woody, large stems.
- Starting with the lime juice, add all the ingredients to the blender.
- 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.
- If the herbs are not moving even after you have mixed them, add one tablespoon of water and resume blending.
- Once smooth, check for salt and adjust as needed.
- Serve immediately or store in an airtight container.
Lasts 3-4 days in the refrigerator or up to 3 weeks in the freezer.
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.
Hi I have mentioned lime juice first as liquid in the blender helps the chutney get moving but yes all ingredients gets blended.
how much is one bunch of cilantro please? i guess it would be different bunch size outside the US?
About 3 cups! I have updated the recipe 🙂
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
so glad you enjoyed