Cilantro Chutney with Mint (Hari Chutney) | Green Chutney

Learn how to make cilantro chutney with mint, an essential side and condiment in Pakistani and Indian cuisine. It’s made with fresh cilantro/coriander, fresh mint leaves, green chilies, lemon juice and spices.

This chutney is known for its vibrant green color, which is also why it’s called hari chutney or green chutney. The word ‘hari’ means green in Hindi & Urdu. Other names for this chutney include dhaniya chutney (dhaniya means cilantro / coriander in Hindi / Urdu), or dhaniya pudina chutney.

With a spicy and tangy flavour, cilantro chutney is a versatile accompaniment to a variety of Pakistani / Indian dishes. I love it with samosas, pakoras and chicken patties especially in Ramadan. It’s also added for a burst of freshness and spice to a variety of chaats, such as dahi baray chaat, and chana chaat. Add it to yoghurt to make green chutney raita, excellent with a plate of biryani or with BBQ recipes such as chicken malai tikka.

Why this recipe works

• Versatility: Cilantro chutney is a versatile side to a variety of snacks, appetizers and main dishes. Serve it with samosas, pakoras or any sort of savoury pastry. Serve it with grilled meat such as steak, chicken tikka, or salmon.
• Quick & Simple to Make: This delicious chutney is super easy to make, and ready in less than 5 minutes. Just put everything in a blender, and pulse till it reaches the desired consistency.
• Easy to Store: Keep it in the refrigerator for a week, or in the freezer for upto 3 months easily.

Ingredients

Here’s a list of ingredients that you need to make cilantro chutney at home – no need to buy a bottle from the supermarket.

• Cilantro / Coriander: Known as dhaniya in Urdu / Hindi, this is the main ingredient in this recipe, and it’s essential to use fresh cilantro / coriander. Use both the leaves as well as the stems.
• Mint Leaves: Again, it’s essential to use fresh mint for this recipe. Discard the mint stems though as they are tough and have a bitter taste.
• Green Chilies: Use whatever green chilli is available where you live, and adjust to personal spice preference. I use Cayenne green chili or the frozen Indian green chilies available at our local supermarket and Indian store.
• Lemon Juice: Used to add tartness to the chutney, and also to preserve the vibrant green colour.
• Roasted Ground Cumin Seeds: Also known as bhuna zeera. It adds a subtle earthy smoky flavour to this chutney.
• Salt

Method

Making Cilantro Chutney is super easy. Put all the ingredients in a blender. Add water as required, and blend till smooth. Taste, and adjust seasonings based on personal taste. It’s best to keep the chutney on the thicker side, as you can always add water to thin later. Transfer the chutney to an airtight container and refrigerate.

Instead of a blender, you can also use a food processor or handheld immersion blender to make the coriander chutney.

Making coriander chutney without blender

In case you don’t have a blender / food processor you can use a mortar and pestle to make the green chutney. Give the coriander and fresh mint leaves a rough chop, and then place them in a mortar. Then add lemon juice, salt and a few teaspoons of water. Use the pestle to crush to preferred consistency. It won’t be as smooth as using a blender though.

Storage Instructions

Store the cilantro chutney in an airtight container in the fridge – it will keep for upto 1 week. If you want to store it for longer, it’s best to freeze it in ice-cube trays. That way you can take out a few cubes of chutney as needed.

Serving Suggestions

There are so many ways to use this delicious cilantro chutney with mint.

• In chaat recipes such as dahi bara chaat, aloo chana chaat, samosa chaat, and chole chaat.
• As a condiment on the side of Pakistani / Indian snacks such as keema samosas, pakoras, aloo kababs, and chicken patties.
• As a spread for different types of sandwiches such as this paneer tikka sandwich. Make a green chutney sandwich, or add it as a spread for bun kabab.
• As a dip on the side of BBQ items such as chicken malai boti.
• To make green chutney raita – just add a few tablespoon of green chutney to whisked yoghurt, and mix through. Season to taste and serve with mutton pulao or biryani.

Preserving the green chutney colour

Cilantro chutney can often turn dark green / muddy green in colour due to exposure to air, a process known as oxidation. The colour doesn’t impact the taste though – the chutney still tastes delicious! Here are some tips on preserving the beautiful green colour of this chutney:

• Add lemon juice, or if not available, then add vinegar. The acidic nature of both ingredients help in preserving the rich green colour of the chutney.
• Pour the cilantro chutney in an airtight container and refrigerate it right away. This will ensure minimal exposure to air. If not using the chutney in the next week, you can also freeze it.
• Do not over blend the chutney. The heat from the blades may cause the cilantro and mint to wilt and turn dark in colour. Alternatively, pulse in small durations so that the blades don’t overheat.
• Add a few ice cubes instead of water when blending the chutney. This helps in reducing the heat from the blades, while blending and helps in preserving the green color.

Here are some recipes to enjoy with cilantro chutney

📖 Recipe