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. 

This green chutney known as hari chutney for chaat is vegan and made with fresh coriander and mint.

Mint and Coriander Chutney

This refreshing green chutney is typically served alongside:

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

● Place the coriander, mint, chillies, ginger, sugar and lemon/lime juice into Wonderchef Nutri-Blend Chutney jar. We were so happy with the results, in less than a minute we had a smooth and velvety green chutney.

● 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:

  • Bread Pakora - the chutney for these bread pakoras should be a bit thicker  
This dhaniya chutney is made with mint and coriander.

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mint, coriander, chutney recipe, hari chutney, green chutney, chaat
Yield: 1 small jar

Green Mint and Coriander Chutney (Chutney for Chaat)

Green Mint and Coriander Chutney (Chutney for Chaat)

You can not have any Indian chaat without this finger-licking Green Mint and Coriander Chutney!
prep time: 10 Mcook time: total time: 10 M


  • 50g mint leaves
  • 150g  coriander leaves
  • 3-4  green chillies
  • 2 tbsp. lemon juice
  • 2-3 tbsp. sugar
  • 1-inch ginger


How to cook Green Mint and Coriander Chutney (Chutney for Chaat)

  1. Clean and wash mint and coriander leaves.
  2. Remove the stems of the chillies and peel the ginger.
  3. Place everything in a blender along with some salt and ice water.
  4. Blend until you have smooth chutney. 


Add freezing cold water to keep retain the colour of the chutney.
Ginger is optional.
Adjust spiciness according to your taste.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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