Green Chutney Recipe | Easy Mint Coriander Chutney

Mint coriander chutney also known as hari chutney or green chutney is the most popular spicy condiment of desi (Pakistani/Indian) cuisine. It is enjoyed with many desi snacks. You can use it as a dip for samosas, pakorhas, tikka or tandoori appetizers, rolls, qeema naan, stuffed parathas, kachoris, aloo tikki or top it on samosa chaat, chana chaat, dahi bhalla or stuff it in roll parathas, sandwiches or wraps. It pairs well with almost everything. You can serve it with pulao, biryani, karahis, roasts. If you try it once, you’ll be adding it to everything, I am sure.

This chutney along with imli chutney is regularly consumed especially in Ramadan at Pakistani households. Traditionally, mortar and pestle is used instead of grinder to get that appealing texture but it consumes much time. I use electric grinder to save my time and achieve the texture I want.

It is prepared from fresh mint and coriander leaves, green chilies, ginger, garlic and lemon. Fresh mint not only aids digestion but gives that refreshing aroma to this chutney. I always plant mint and coriander at home and use them whenever I need. This chutney doesn’t require any cooking and can be prepared within minutes with this step-by-step recipe.

A combination of ingredients you’ll need to make mint chutney:

Serving Suggestions:

It is served in 2 ways: Use it as it is or mix it with some yoghurt. It tastes great both ways, so make as you prefer.

It is enjoyed with many desi snacks. You can use it as a dip for samosas, pakorhas, tikka, rolls, qeema naan, stuffed parathas, kachoris, aloo tikki or top it on samosa chaat, chana chaat, dahi bhalla or stuff it in roll parathas, sandwiches or wraps or serve it with pulao or biryani.

Storage Suggestions:

You can store this green chutney in fridge as well as freezer:

• Refrigerator: It keeps well in the refrigerator for up to 4 days easily in an airtight bottle.
• Freezer: Just pour it in the ice cubes tray and freeze. Once frozen, store in a zip lock bag or freezer safe container up to 3 months. Thaw it out when you are ready to use.

Recipe Notes:

• Lemon juice preserves the vibrant green color of this chutney and keeps it from discoloration later.
• I like mine thick but you can always add some water for thinner consistency.
• You can add onions if you like.
• Use only the leaves of mint and coriander. The stems are bitter in taste so I avoid using them.
• I prefer making the chutney smooth but you could make it in medium coarse consistency.
• You can also add chaat masala.
• This recipe can be easily halved, doubled or tripled.
• If you want to make it the traditional way, just place everything in the mortar and pestle and pound until it becomes a thick paste.

Equipment, tools or ingredients I used:

With Pictures and Links:

Lemon Squeezer

Spice and Paste Grinder

Himalayan Salt

Glass Bottle

Freezer Bags

Freezer Container

Video Tutorial:

Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. Subscribe to my YouTube channel for video recipes.

[penci_recipe]