This easy and flavorful Indian Green Chutney (Hari Chutney) recipe made with fresh mint and coriander(cilantro) is the perfect sweet, spicy, and tangy dip for Indian snacks, chaats, sandwiches, and more.
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Green Chutney (Hari Chutney) is one of those must-have condiments in every Indian kitchen. It’s fresh, vibrant, and incredibly easy to whip up. Made with mint and coriander, this zesty green dipping sauce pairs beautifully with all your favorite Indian snacks — think samosas, pakoras, chaats, and dhoklas — and also works great as a side for parathas or a spread for sandwiches.
The best part? It comes together with simple, everyday ingredients you probably already have at home.
Both mint and coriander are packed with health benefits, and since this is a no-cook recipe, all the nutrients stay intact.
You can tweak the recipe to suit your taste. I like mine with a bit of a spicy kick, but feel free to dial it down. You can even make this chutney using just mint or just coriander, depending on what’s available.
This Indian green chutney is spicy, tangy, and just a little sweet, a total flavor bomb! It’s a chunky chutney thick enough to use as a spread, yet it can easily be thinned out for a pourable version.
If you’re after something milder and creamier, check out my mint and coriander chutney with yogurt recipe too.
Ingredient Notes for Green Chutney Recipe
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Coriander Leaves: Use 1 cup of fresh coriander (cilantro) leaves along with tender stalks. Choose bright green, healthy-looking leaves. Roughly chopping them before blending helps achieve a smoother chutney texture.
Mint Leaves: Add ½ cup of fresh mint leaves. Be sure to remove the stems, as they can add bitterness and make the chutney fibrous.
Aromatics: This cilantro and mint chutney gets its punch from a 1-inch piece of ginger, 3–4 small garlic cloves (or 2 large), and 2–3 green chilies. Adjust the quantity of green chilies to your spice tolerance and depending on how hot your variety is.
Tamarind: Use 1 teaspoon of thick tamarind paste for tanginess. If using whole tamarind, soak a small piece in 2 tablespoons of hot water for 5 minutes, then extract the pulp and discard the fibers. Prefer not to use tamarind? Substitute with 1 small tomato or 1 tablespoon of lemon juice.
Jaggery: A small piece or 1 teaspoon of jaggery powder adds a touch of sweetness that perfectly balances the heat and tang. You can also use brown sugar or white sugar as an alternative.
Salt: Start with ¼ teaspoon of salt and adjust to taste. It’s best to blend the chutney first and then add more if needed.
How To Make Green Chutney
Step-by-step Instructions
Step 1:
In a food processor or chutney grinder jar, add the fresh coriander leaves with stalks and mint leaves.
Step 2:
To this add a small piece of ginger, 2 cloves of garlic, and a few green chillies. Add green chilies as per preference.
Step 3:
Add a small piece of tamarind (you can also use tamarind pulp or paste), jaggery, and salt.
Step 4:
Grind the mixture in short pulses, stirring in between to ensure even blending. Add a little water as needed, especially if you prefer a thinner, more pourable chutney.
Step 5:
Continue blending until the chutney reaches a smooth, vibrant green consistency.
Serve immediately or refrigerate and serve chilled. This chutney pairs perfectly with Indian snacks, chaats, parathas, or even as a spread in sandwiches and wraps.
Ingredient Substitutes for Special Diets
- Tamarind (for low-acid or nightshade-free diets):
Replace tamarind with 1 tablespoon of lemon or lime juice for acidity without nightshades. You can also use amchur (dry mango powder) or chaat masala – about ½ teaspoon, for a tangy flavor without added liquid. - Garlic (for low-FODMAP or garlic-free diets):
Skip garlic entirely or use a pinch of asafoetida (hing) as a digestive-friendly alternative. Make sure it’s a gluten-free version if needed. - Jaggery (for sugar-free or diabetic-friendly diets):
Swap jaggery with a few drops of stevia or monk fruit sweetener, or omit it if you don’t mind a fully savory chutney. You can also add a small piece of apple or date for a natural sweet note (note: not ideal for keto diets). - Green Chilies (for low-spice diets):
Use mild green chilies like banana peppers, or skip them entirely and add a pinch of black pepper for a gentle heat alternative. - Mint or Coriander (for herb allergies):
If allergic to either, this chutney can be made with just one of the herbs. For example, just coriander makes a more earthy cilantro chutney, while just mint gives it a fresh, cooling flavor. - Salt (for low-sodium diets):
Use a pinch of black salt (kala namak) for added flavor with lower sodium content, or reduce the salt and enhance flavor with more lemon juice and herbs.
Notes & Tips
- Use fresh herbs: For the brightest color and boldest flavor, always use fresh mint and cilantro leaves. Fresh ingredients also help the chutney last longer in the fridge.
- Water is optional: This chutney blends well without water, but feel free to add a splash if you prefer a thinner, more pourable consistency.
- Optional boost: Want an extra punch? Blend in a small piece of raw red onion. Just note that it will reduce the shelf life, so it’s best if you’re serving the chutney immediately.
- Need ingredient swaps? Scroll up to the Special Diets section for easy substitutions to suit your dietary needs.
Serving Suggestions
This delicious green chutney is incredibly versatile and can be enjoyed as the perfect accompaniment in so many ways:
- As a dip – Perfect with samosas, pakoras, kebabs, tandoori chicken, chicken tikka, or even tortilla chips.
- As a spread – Slather it onto sandwiches, vada pav, wraps, frankies, or rolls for a tangy twist.
- As a side dish – Serve alongside grilled meats, paneer tikka, or roasted vegetables.
- As a topping – Drizzle over chaat, dahi vada, bhel puri, sev puri, aloo tikki, or salads for a fresh burst of flavor.
How To Store
- Refrigerate: Store your green chutney in an airtight container or glass jar in the fridge for up to 4–5 days. Use a clean, dry spoon each time to keep it fresh longer.
- Freeze: For extended storage, pour the chutney into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag or an airtight container. Use within 1 month for the best flavor.
- Preserve the Color: Add a few drops of lemon juice before blending to help retain the bright green hue and slow down oxidation.
- Thawing: Let frozen chutney cubes thaw at room temperature or in the fridge. Avoid heating in the microwave, as it may dull the fresh flavor.
Leftover Uses
Don’t let that flavorful chutney go to waste! Here are some tasty ideas to use up leftovers:
- Spread it on sandwiches, wraps, or burgers for a zingy kick.
- Drizzle over chaats, like bhel puri or sev puri, to add brightness and heat.
- Stir into plain yogurt to make a quick and refreshing chutney raita.
- Add to marinades for paneer, tofu, or chicken for an herbaceous twist.
- Mix into hummus or guacamole for a fusion dip.
- Serve with grilled veggies or kebabs as a flavorful dipping sauce.
- Toss into boiled potatoes or chickpeas for an instant salad upgrade
Our Favorite
Side Dish Recipes
The Best Indian Green Chutney (Hari Chutney)
Ingredients
- 1 cup fresh coriander leaves with tender stalks, roughly chopped
- ½ cup fresh mint leaves stems removed
- 1 inch piece ginger
- 3-4 small garlic cloves or 2 large
- 2-3 green chilies adjust to taste
- 1 tsp thick tamarind paste or soaked tamarind pulp
- 1 tsp jaggery or jaggery powder
- ¼ tsp salt or to taste
Instructions
- Add all ingredients — coriander, mint, ginger, garlic, chilies, tamarind, jaggery, and salt to a blender or chutney grinder.
- Pulse blend in short bursts, stirring in between.
- Add water if needed, a little at a time, to reach your desired consistency.
- Blend until you get a smooth, vibrant green paste.
- Serve immediately or refrigerate until ready to use.
Notes
- For extra flavor, add a small piece of raw onion (only if using immediately).
- Add lemon juice for a color boost and tang.
- Freeze in ice cube trays for easy single-serve portions.
Nutrition (Estimates Only)
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