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Green Chutney Recipe

Green Chutney Recipe, Hari Chatni

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Green chutney made using coriander, mint, chillies, ginger, lemon. A perfect accompaniment or dip for sandwiches and snacs such as samosa, vada, dhokla.
Course Accompaniments
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 1 bowl


  • 2 cups coriander leaves leaves and tender stems
  • 1/2 cup mint leaves
  • 2-3 chopped green chillies
  • 1 lemon
  • 1 inch piece of ginger chopped
  • 1/4th cup roasted peanut powder
  • 1/2 tsp roasted cumin seeds powder
  • salt to taste


  • Grind chilies, ginger, coriander, and mint leaves in the mixer first.
  • Add cumin seeds and peanuts powder, and grind to a thick paste. (Do not add water.)
  • Squeeze a lemon in it and add salt to taste. (Make sure no seeds get added in the mixture.)
  • Grind one more time and then transfer to an airtight container. You can freeze and store it for 3-4 weeks.
  • Thaw the chutney and add a bit of water at the time of serving.


  • Use dark green chilies if you want to make the chutney spicy. If you are making it for toddlers or kids, use deseeded light green chilies.
  • Some people don't like the slightly sweetish taste of mint in the chutney, especially if it's going to be used as a sandwich chutney. You can use less mint leaves or even leave them out in that case.
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