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  • The Best Hari Chutney | Fresh Green Chutney

    The Best Green Chutney Recipe: Hari Chutney is possibly the most loved chutney in India, and is found across the width and breadth of the country, being used to dunk pakoras, kababs, bhajjias, and samosas, to spice up bhel puri and sev puri, to make chutney sandwiches, or even to layer in to pulaos (see our yum Aloo Chutney Pulao recipe),…it works deliciously with anything…well, almost anything!
     


     

    Every part of the country has their own twist to hari chutney. This hari chutney recipe of ours (here’s another Yummefy Hari Chutney recipe) is also called Mint and Green Coriander Chutney, and consists of fresh ingredients such as coriander leaves, mint leaves, raw mango, and green chillies, ground by hand or in a food processor with spices like fennel, cumin, and anardana (dried pomegranate seeds) for a superbly delicious spicy tangy kick.
     


     

    Once you get a hold of these essential ingredients, making this green chutney is a breeze. Simply pile everything into a food processor / blender and grind to a smooth chutney consistency…you’re done…and ready to dip your bhajjias or vadas into this savoury hari chutney condiment.
     


     

    Learn how to make this easy Hari Chutney recipe at home with a step by step video tutorial. Find the detailed list of ingredients, preparation method, and preparation time needed to make the best green chutney right here.

    With Hari Chutney you may also want to try our:

    Vermicelli Pulao
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  • RECIPE

    INGREDIENTS

    85 gram coriander leaves, washed
    75 gram mint leaves, washed
    1 medium raw mango, chopped
    1 1/4 teaspoon fennel powder (saunf)
    1 1/4 teaspoon cumin seeds (jeera), (sabut jeera)
    1/2 tablespoon anardana (dried pomegranate seeds)
    1 teaspoon amchur (dried mango powder)
    4 green chillies, fresh, deseeded, chopped
    salt, to taste

    COOKING METHOD

    1. Grind all ingredients along with 4 tablespoons water in a blender or wet grinder to a paste (chutney consistency). If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind to a paste-like consistency. Loosen with a tablespoon of water if needed.
       
    2. Transfer to a bowl or air-tight container if storing.

      Cook’s note:  This chutney can be stored in an air tight container in the refrigerator for 3 days or in the freezer for up to 1 month.

      Serves: 8
      Prep Time: 5 minutes
      Cook Time: 5 minutes
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