A flavorful Indian condiment made of mint, cilantro, green chilies, and lemon juice. Hari Chutney is eaten with pretty much everything in Indian households; it’s served on the side as a dip with popular snacks such as samosas, chaats, spring rolls, pakoras, kebabs, and more.
It’s chaat season and that means it’s the time to stock up on your chutneys! This Hari Chutney | Indian Cilantro Mint Chutney is the perfect green chutney that you can enjoy with all your favorite chaats. If you’re looking to make Imli Chutney here is that recipe. Here are some of my favorites chaats:
Loaded Sweet Potato Chaat
Air Fryer Aloo Chaat
Aloo Chaat Boats
Papdi Chaat
Hari Chutney | Indian Cilantro Mint Chutney Recipe
Every houshold has its own family recipe for Cilantro Mint Chutney. This flavorful chutney can be made in advance and stored for up to two weeks in the refrigerator. Alternatively, you can make a big batch and freeze Hari Chutney | Indian Cilantro Mint Chutney in silicone ice cube trays and then store in airtight bags. Any time you want to enjoy hari chutney, simply thaw frozen chutney cubes and use.
Tips to make the best Hari Chutney | Indian Cilantro Mint Chutney
- Don’t skip the lemon juice: lemon juice helps maintain the bright green color.
- Adjust the spice level: play with the recipe and adjust the amount of chillies according to your spice level.
- Use a damper or a spatula to move down all the ingredients while blending the chutney.
- Use ice cold water if you need more liquid while blending the chutney to maintain the bright color.
There are a lot of variations to green chutney. If you’re looking for a faral (vrat friendly) hari chutney, try this recipe. Hope you enjoy this recipe and if you try it, be sure to tag me at LoveLaughMirch
- 1 large bunch cilantro, roughly chopped (bottom 2-inch stems removed) - approx 3 cups
- 2 cup mint leaves; stems removed
- 3 garlic cloves
- 1 inch fresh ginger root
- 1-2 green chilies
- 1 tsp cumin powder
- 2 tablespoon lemon or lime juice
- 3 tablespoon sev
- 1 teaspoon salt
- ¼ teaspoon sugar
- 3 tablespoon water; adjust as needed
- Prepare the ingredients by roughly chopping the cilantro, removing the mint stems, and roughly chopping the chili and ginger.
- Place all of the ingredients in a high speed blender and mix until completely smooth.
- Scrape down the sides of the blender and add 2 tablespoons of water at a time to help move things in the blender. Blend until smooth.
- Taste for spice, salt and adjust as needed.
Enjoy,
Nisha: What is Sev? Is it that seviyan like snack that you can buy at the indian store. Thanks.
Hi lovely yes it is the snack we get, it acts as a binder – you can use chana dalia or nuts as well