Green chutney or hari chutney is a tempting accompaniment made with fresh mint and coriander and used in Indian cuisine. It is slightly spicy, tangy and ever-so-slightly sweet making it a great chutney for street food chaat recipes.
Mint and Coriander Chutney
This refreshing green chutney is typically served alongside:
- chaat recipes such as Papdi Chaat, Smashed Potato Chaat or Hash Brown and Pineapple Chaat
- Dhokla – green chutney goes best with spongy Khaman Dhokla or Khatta Dhokla
- Samosas and Khasta Aloo Matar Kachori or Garlic Lilva Kachori
This chutney is best for chaat with Gujarati Date and Tamarind Chutney and Red Garlic Chutney
We do not add garlic into this green chutney as our Red Garlic chutney will have it for the chaat. As this chutney does not have any garlic it can be eaten by Jain people or for those who like to use no garlic chutney recipe.
Ingredients for Indian Green Chutney for chaat
1. Mint is known as Phudina, easily available anywhere. Fresh and good quality mint is very important.
2. Coriander is known as Dhaniya or Kothmir. Good quality and fresh coriander lend freshness and delicate flavours to the chutney.
3. Green Chillies, if you can’t find Indian varieties you can use Jalapeno or Thai varieties too.
4. Lemon/lime juice, fresh is the best but bottled one is fine too.
5. Sugar, regular granulated sugar, for vegan option make sure you check if it is suitable or not.
6. Ginger, it is optional.
How to make Mint and Coriander Chutney for chaat
- Blend until smooth or achieved the desired consistency.
● Go easy on the water at first and add more as you need.
TIP: If your blender can handle crushing ice, add ice cubes 🧊 instead of water to keep the chutney extra green and vibrant 🥬
Variation of Green Chutney
● Add some fresh or desiccated coconut to this chutney while blending.
● If you love garlic and onion in a chutney add a small amount, keep in mind this version may not stay fresh for a longer period.
● To make Gujarati style chutney, add some Daria (roasted chickpea) and whole cumin seeds.
● For extra zing, you may add black salt and amchoor powder too.
How to store Green Chutney
This chutney keeps well in the fridge for around 5 days stored in a sealed jar or container.
I have noticed that the chutney does become dark quite quickly so it is best to make this chutney on the day of serving, especially if you want that eye-catching green colour.
You can add more lemon/lime juice to prevent the chutney from going dark but you risk making it far too sour.
This chutney is easily freezable too. Simply place into ice cube trays and once frozen, transfer to a resealable freezer bag,
Leftover Green Chutney
If you have leftover green chutney, here are some ways that we like to use it up:
- It also goes in our Three Layer Sandwich Dhokla – chutney should be a little thicker
- Bread Pakora with Aloo and Chutney Stuffing – the chutney for these bread pakoras should be a bit thicker
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Green Mint and Coriander Chutney (Chutney for Chaat)
Ingredients
- 50 g mint leaves
- 150 g coriander leaves
- 3-4 green chillies
- 2 tbsp. lemon juice
- 2-3 tbsp. sugar optional
- 1 inch ginger
Instructions
- Clean and wash mint and coriander leaves.
- Remove the stems of the chillies and peel the ginger.
- Place everything in a blender along with some salt and ice water.
- Blend until you have smooth chutney.
Notes
Ginger is optional.
Adjust spiciness according to your taste.
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
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Wednesday 23rd of March 2022
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