Cilantro/Coriander and Mint Chutney(Hari Chutney Recipe)

Indian Cilantro/Coriander and Mint Chutney Recipe| Hari Chutney Recipe for Snacks and Meals | Indian Green Chutney Recipe

Cilantro/Coriander and Mint Chutney is one of the most popular condiment (chutney) served with snacks and as side with meals.

Gluten-free and Vegan, 5-10 minute, no cook, no oil, fuss free recipe that can be made and stored for a couple of days.

Here I bring you the green chutney recipe with different variations, tips and tricks on how to keep it tasting fresh for a longer time.

About the Recipe

Thi is one of the most popular chutney made Indian households. Cilantro(Coriander/Dhaniya) and Mint(Pudina) Chutney is one refreshing chutney/condiment that has a special place in almost every Indian refrigerator as it can go with almost everything from snacks to the main course; parathas and sandwiches to Dal Chawal and biryanis and can also be used as a marinade and an accomplishment to tikkas and kebabs.

In the local language, it is known as Hari Chutney or Green Chutney due to the green color of mint and coriander. Every home has its own hari chutney recipe and added ingredients can vary from region to region.

Variations of Coriander and Mint Chutney

The main ingredients of Green Chutney are coriander, mint with added, ginger, garlic, green chillies and lemon juice.

I make different variations of coriander and mint chutney as per the availability of ingredients.

In place of lemon you can add green apple, kiwi, amla(Indian Gooseberry) or raw mango to add a fruity tangy taste to chutney. These also add to Vit. C and other vitamins and antioxidants content of the chutney and make it more health friendly.

In Southern and Western parts of India people use coconut or peanuts or chana dal. Adding peanuts and lentil(chana dal) make it less watery and add thick texture to chutney. This is best to use for sandwiches, wraps and rolls.

Black Salt is added instead of salt. Use salt or Himalayan pink salt if you don't have black salt. Apart from it spicy and finger licking taste and enhancing the taste of food, it adds to the digestive benefits.

Benefits of Indian Cilantro/Coriander Mint Chutney

Indian Green Chutney not only tastes delicious and enhances the taste of snacks and other food items but it is also good for digestion.

Coriander/Cilantro is a source of vitamins A, K, and C, as well as copper, manganese, iron, magnesium, and calcium and also, has antimicrobial, antioxidant and detoxifying qualities.

Mint leaves are blood cleanser, cure headaches, sore throats, vomiting and prevent dental problems. Mint leaves also have antibacterial properties, which fight against the build-up of bacteria in the body.

Ginger and Garlic are good for digestion, fights infections and protects the body against cold-cough and other infections.

Green Chillies and Lime/Lemon or other fruits (Amla, Kiwi, Green Apple) add Vit. C which aids in digestion and helps build body immunity. These also act as antioxidants and are helpful in building immunity against disease and infections.

Ingredients to make Green Chutney

This is the basic recipe for Green Chutney, hopefully will soon share the other versions.

Fresh Coriander and Mint- Choose bright green leaves. Tender stems of coriander can be used in the recipe but discard the mint stems as these make the chutney bitter.

To one part of coriander add 1/4 part of mint leaves. It can be made only with coriander also.

Take fresh Coriander and Mint leaves and separate leaves from stems. Discard the thick stems, thin and soft stem can be used in making chutney. Also, discard yellow leaves and leaves with any kind of spots.

Others- For 1 cup of tightly packed coriander and mint leaves, take juice of 1 Lemon or 1 Amla/Indian Gooseberry, 1/2 Kiwi or 1/2 Green Apple or 1/2 Raw Mango.

Green Chillies- These add the spice and heat to the chutney. Without these the taste of chutney is somewhat incomplete. You can add 1-2 or chillies for 1 tightly packed cup of coriander and mint.

Onion and Garlic- I do not add onions but add garlic. You can add both. Skip these for NO ONION NO GARLIC GREEN CHUTNEY.

Black Salt, Jaggery Powder( or Raw cane sugar)

How to make Cilantro/Coriander Mint Chutney or Indian Green Chutney

Sort the leaves and stems of mint and coriander. You can keep tender cilantro stems but discard mint stems as these may give a bitter taste to chutney. Discard any yellow or rotten leaves if any.

Wash leaves properly in running water to discard all the dirt from leaves(if any).

Take all the ingredients.. Coriander , Mint, Green Chillies, Ginger, Garlic, lime/lemon juice. Kala Namak/Black Salt and 1/2 tsp of sugar(optional) in a grinder and grind to a fine paste. Add an ice cube and grind to smooth paste.

Transfer to a glass jar (preferably) and refrigerate. Use as and when required.

Make Chutney with Kiwi/Green Apple /Raw Mango or Amla(Indian Gooseberry)

For 1 cup of tightly packed coriander and mint leaves take 1 Amla/Indian Gooseberry or 1 Kiwi or 1/2 Green Apple or 1/2 Raw Mango.

Storing Green Chutney

Store Coriander Chutney in an airtight container, preferably glass bottles or jars. Avoid metallic containers as the metal may react with the citric acid present in the fruits(lemon, kiwi/raw mango etc.) and lemon.

Always keep it refrigerated. You can make a big batch and freeze it. Stays good for about a month. Freeze it in small batches/portions like in ice cube tray or small ziplock. Thaw the frozen chutney in refrigerator before using it.

How to get the bright green color of Coriander Mint Chutney

Even after using fresh bright green leaves our chutney does not has bright green color. It gets a bit dark after grinding.

The main reason for not getting the bright green color is over grinding. Do not over grind the chutney, as the grinding action releases heat which heats up the ingredients and the oxidation of mint and coriander leaves happens which makes the chutney dark.

Also, do not add water while grinding. Add an ice or chilled water if incase for any reason you run out of ice cubes.

We also notice that after 2-3 days the chutney loses its color. Add a tsp of lemon juice and 1/2 tsp of sugar/jaggery powder. You can also add honey or maple syrup.

Shelf life of Cilantro and Mint Chutney

The chutney stays good for 4-5 days when refrigerated. For a 1-2 months when stored properly in freezer.

It may lose some color, for that add lemon juice and sugar as mentioned in the above section.

Serving Suggestions for Cilantro/Coriander and Mint Chutney/Dhania Chutney

Dhaniya Pudina Chutney as it is popularly known in India, perks up the taste of Indian snacks. It is a must ingredient in making many chaats. Many of the snacks are taste incomplete without this chutney.

It is also served with main course items like pulao, vegetable tahiri and relished with savoury pancakes like Besan Chilla.

You can also use it as a marinade for your meats and vegetables, asa spread for sandwiches or make healthy dips mixed in greek yogurt/sour cream or mayonnaise.

Some of the snacks and chaat recipes from the blog that are incomplete without Green Chutney

Paneer Pakora

Bread Pakora

Sev Poori

Bhel Poori

Dal ke Pakore

Paush Vada

Tandoori Gobhi/Cauliflower Tikka

Moong Dal Stuffed Aloo Tikki

Bread Rolls and many more..

Checkout more snacks and appetizers from the blog.. HERE

Some more chutney recipes from the blog-

Sweet Tamarind Chutney

Red Coconut Chutney

Coconut Chutney for Idli and Dosa

Tomato and Dates Chutney

Rajasthani Lehsun ki Chutney/Spicy Garlic Chutney

Cape of Gooseberry Relish/Rasbhari Chutney

Interested in checking out more condiments from the blog Click CONDIMENTS

Recipe Card for Cilantro/Coriander Mint Chutney

Cilantro/Coriander and Mint Chutney | Green Chutney Recipe

Swati

Indian Cilantro/Coriander and Mint Chutney Recipe| Hari Chutney Recipe for Snacks and Meals | Green Chutney Recipe. Gluten-free and Vegan, 5-10 minute, no cook, no oil, fuss free recipe that can be made and stored for a couple of days.

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Prep Time 5 minutes mins

Course Condiments

Cuisine Indian

Servings 0.5 Cup

Equipment

• High Speed Blender or Grinder

Ingredients

  

1x2x3x

• 1 Cup Fresh Coriander/Cilantro Leaves (Fresh Dhaniya)
• ¼ Cup Fresh Mint Leaves (Fresh Pudina)
• 4-5 Garlic Cloves
• Small Fresh Ginger piece
• 1 Lemon
• 1 tsp Castor Sugar/Jaggery Powder
• Black Salt/Himalayan Pink Salt

Instructions

 

• Sort the leaves and stems of mint and coriander. You can keep tender cilantro stems but discard mint stems as these may give a bitter taste to chutney. Discard any yellow or rotten leaves if any.
  1 Cup Fresh Coriander/Cilantro Leaves, ¼ Cup Fresh Mint Leaves
• Wash leaves properly in running water to discard all the dirt from leaves(if any).
• Take all the ingredients in a high speed blender or chutney grinder and grind to a fine paste. Add an ice cube and grind to smooth paste.
  4-5 Garlic Cloves, Small Fresh Ginger piece, 1 Lemon, 1 tsp Castor Sugar/Jaggery Powder, Black Salt/Himalayan Pink Salt
• Transfer to a glass jar (preferably) and refrigerate. Use as and when required.

Storage and Shelf Life

• Chutney stays good for 4-5 when refrigerated.
• Freeze it for a 1-2 month in freezer friendly containers in small portions or in ice cube trays and then store in ziplock.

Notes

Make Chutney with Kiwi/Green Apple /Raw Mango or Amla(Indian Gooseberry)

For 1 cup of tightly packed coriander and mint leaves take 1 Amla/Indian Gooseberry or 1 Kiwi or 1/2 Green Apple or 1/2 Raw Mango.

After 2-3 days chutney may lose some color, for that add lemon juice and sugar as mentioned in the above section.

To retain the bright green color of Coriander Mint Chutney while grinding add 1 ice cube and do not over-grind it.

Keyword Coriander and Mint Chutney, Green Chutney Recipe

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Hope you find this post useful and you will fresh bright green colored perfect Green Chutney and enjoy it with your favourite snacks and dishes.

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