Hari Chutney

I have a couple of Indian recipes coming up for you in the next few days. Today I want to start with a basic chutney, one that can be used in many dishes and chances are, if you have ever eaten at an Indian restaurant, you have eaten this with some tandoori dish. It is called hari chutney (“green” chutney) and it is made with coriander. I also like to add a little mint for some freshness, but it is not compulsory. It is delicious eaten plain, or mixed with yogurt (in a proportion of 1 part chutney to 3 parts yogurt) for a delicious dip or condiment to any Indian dish like tandoori, snacks or chaat. Enjoy!


Recipe adapted from Manjula’s Kitchen

1 bunch of coriander, chopped
1 handful mint leaves, chopped (optional)
2 green chillies, chopped
3 tbsp lemon juice
1 tbsp ginger paste
1 ½ tsp salt
1 tsp cumin seeds
1 tsp vegetable oil
1 tsp sugar

Blend everything together until obtaining a fine paste. If needed, add 2 to 3 tbsp of water to help the blending.

Here you have it, plain…

Hari Chutney

… and with yougurt.

NOTES: Manjula’s site suggests to freeze it immediately in ice cube trays and defrost as much as you need on the day you want to serve it.

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  1. says

    Wow, my husband loves this dip and he claims to hate coriander. I better not tell him what’s in it! Can’t wait for more Indian recipes!

    • says

      LOL! Noooo, don’t tell him! hahahaha My husband is the same… he too eats things he “doesn’t like” if he does not know they are in his food! 😉

  2. Lyn says

    Hi Manu! This dipping sauce looks so tasty and I could smell the nice aroma of coriander! Mmm…..!
    The dipping sauce I’ve had with the masala dosas don’t have any similar taste and smell of coriander but that’s alright, I might prefer yours instead! 😉

    • says

      Hi Lyn! This is actually another sauce. The one you are talking about may be a coconut chutney? I won’t be posting the masala dosa recipe just yet… it’s some other Indian food I have in store… hehehehe <3

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