Mint Coriander Chutney (Green Chutney or Hari Chutney)
This easy mint coriander chutney recipe is fresh, spicy, and bursting with flavor. Made with fresh mint, coriander, green chilies, ginger, garlic, and lemon, this homemade green chutney comes together in just 5 minutes. It is the perfect dip for samosas, pakoras, kebabs, and all your favorite Pakistani and Indian snacks.
Table of contents
About Mint Coriander Chutney
Mint coriander chutney, also called ‘Green Chutney’ or ‘Hari Chutney’, is a fresh, spicy, and flavorful condiment popular in Pakistani and Indian cuisines. It is made with fresh mint, coriander, green chilies, garlic, ginger, and lemon juice.
This homemade green chutney requires no cooking. The combination of fresh herbs and aromatic spices gives this chutney its vibrant green color and refreshing taste, which pairs well with almost every snack and meal. Whether you’re making it for a family meal, a barbecue, or a festive gathering, this simple hari chutney recipe is sure to become a favorite. Once you try it, you’ll want to serve it with almost everything.
What Makes This Chutney Recipe So Good
- Ready in just 5 minutes with no cooking.
- Made with fresh mint, coriander, and simple pantry ingredients.
- Fresh, spicy, tangy, and full of flavor.
- Perfect as a dip with samosas, pakoras, kebabs, and tikka.
- Also delicious with biryani, pulao, wraps, and sandwiches.
- Easy to make smooth or slightly coarse.
- Easy to customize by adjusting the spice level or adding yogurt for a creamy version.
- Freezer-friendly, so you can make a big batch and enjoy it later.
Fresh mint chutney is a staple in many Pakistani homes, especially during Ramadan. It is often served alongside imli chutney with iftar snacks and appetizers. While the traditional method uses a mortar and pestle for a rustic texture, a blender makes the process much quicker and gives you a smooth chutney in just a few minutes.
Key Ingredients
You only need a few fresh ingredients to make this mint and coriander chutney.
Serving Ideas
This mint coriander chutney is delicious served on its own as a dip or mixed with yogurt for a creamy mint yogurt chutney. Both versions are fresh, flavorful, and pair well with a variety of dishes.
Serve this spicy green chutney with samosas, pakoras, kebabs, tikka, spring rolls, qeema naan, stuffed parathas, kachoris, and aloo tikki. It also makes a tasty topping for samosa chaat, chana chaat, boondi chaat, and dahi bhalla.
You can spread it inside sandwiches, wraps, burgers, and roll parathas for an extra burst of flavor. It also pairs perfectly with pulao, biryani, karahi, and grilled meats.
How to Store Green Chutney
This mint coriander chutney recipe is freezer-friendly and can also be stored in the refrigerator, making it easy to prepare ahead of time.
Refrigerator: Store the chutney in an airtight container for up to 4 days.
Freezer: Pour the chutney into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or airtight container. Store for up to 3 months. Thaw only the amount you need.
Expert Tips
- Add lemon juice to help keep the chutney fresh and vibrant green.
- For a thinner chutney, blend in a little water until you reach your desired consistency.
- Add a small onion for extra flavor if you like.
- Use mostly the mint and coriander leaves. You can use tender stems but avoid thick stems as they can make the chutney slightly bitter.
- Blend until smooth or leave it slightly coarse if you prefer more texture.
- Add a pinch of chaat masala for extra tangy flavor.
- This recipe is easy to halve, double, or triple depending on how much you need.
- For a traditional version, grind all the ingredients with a mortar and pestle until you have a thick paste.
FAQs
Homemade mint coriander chutney stays fresh in the refrigerator for up to 4 days when stored in an airtight container.
Yes, green chutney freezes very well. Pour it into an ice cube tray, freeze, and store the cubes in a freezer-safe bag or container for up to 3 months.
To keep your green chutney vibrant green, add fresh lemon juice while blending. Avoid over-blending for too long, as heat from the blender can slightly darken the herbs.
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Recipe
Mint Coriander Chutney Recipe (Green Chutney)
Ingredients
- 3 cups mint leaves
- 3 cups coriander leaves
- 1 cup green chillies
- 7-8 cloves garlic (peeled)
- 2 tablespoons ginger (peeled and diced)
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon cumin seeds
- 3 tablespoons lemon juice
- 2 cups yogurt
Instructions
- In a grinder, add mint, coriander, green chillies, garlic, ginger, salt, cumin seeds, and lemon juice. Add a little water if needed.
- Grind until the desired consistency is achieved. I prefer mine smooth, but you can make it medium-coarse consistency if you like. Your mint chutney is now ready!
- Mix the chutney with yogurt when you’re ready to serve, or store it in the refrigerator or freezer (according to the above instructions).
- Enjoy this refreshing condiment! And remember “COOKING IS EASY!”
Video
Notes
- Lemon juice helps preserve the vibrant green color of the chutney and prevents discoloration.
- Use only the leaves of mint and coriander, as the stems can taste bitter.
- You can also add chaat masala for extra flavor.
