This basic green chutney recipe without mint is the one recipe you need to have in your back pocket. It is a quick and easy condiment that looks gorgeous and tastes delicious. With just 4 ingredients, you can whip up this chutney in 10 minutes and enjoy it for days! This recipe is free from all top 14 allergens.
I am a huge fan of cilantro, known as dhania in Hindi, and this simple dhania chutney is always in my fridge and is such a savior! I always have 3 to 4 jars of different chutneys and dips in my fridge, and boy! They are so versatile in my cooking!
This chutney, also known as hari chutney (hari means green in Hindi), is a lush green, thick, tangy and spicy condiment that goes well with any Indian street food. Whether you have vada pav, sev puri, chaat, bhel puri, aloo tikki, or papdi chaat, a dollop of this chutney will take the dish to another level!
You can also use this chutney as a dip for other Indian snacks, as a sandwich spread, and as a sauce for marinating. In the section below, I have shared some amazing ways to include this Indian green chutney in your meals - I hope you find them inspiring!
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
Ingredients for green coriander chutney
Just 4 - yes, you read it right, just 4 basic ingredients are all you need to make this cilantro chutney.
See recipe card for quantities.
- Use fresh coriander leaves and stems.
- Use any green chillies of your choice. I like my chutney spicy! If you are not a fan of spice, add green bell pepper (capsicum) instead. It will give the chutney the volume without the heat.
- I use lemon. Lime will work well too. If you want to know the difference between lemon and lime, read my article on souring agents.
- I use Himalayan pink salt. You can use rock salt, black salt or whatever you use for your daily cooking.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
This is the simplest recipe ever! Let’s get started.
Also see the video at the end of the recipe card below.
Step 1: Prepare the cilantro.
Wash and drain it well. Lightly pat it dry with a kitchen towel. Then chop it roughly.
Cut the chili peppers into 2 or 3 pieces.
Squeeze the lemon into a bowl.
Step 2: Make the hari chatni.
Put the chopped coriander leaves, chopped green chillies, and salt in a blender jar. Blend in short bursts at first. Then take off the lid and scrape the sides of the jar with a spatula to make sure everything is grinding well.
Add the lemon juice and blend to a smooth paste.
The salt and lemon juice will help to extract moisture from the cilantro and make a smooth paste. If needed, add little water (1 or 2 tablespoons).
That’s it! Your simple and spicy green chutney is ready to enjoy as you like! See section below for suggestions and ideas.
Expert tips to make perfect hari chutney
This green chutney recipe without mint is so simple that you can literally make it blindfold 😆. Just make sure you keep the following things in mind:
- Use the freshest ingredients. The cilantro should be green and tender. The stems add a nice texture and thickness to the chutney. Do not discard them!
- Don’t add any water while grinding the chutney. There is enough water in the fresh herbs. The salt will draw out the water. The lemon juice will help to bring a smooth consistency.
- Grind in short bursts at first. Otherwise, the heat of the blender will make the herbs blackish and the chutney will look unappetizing.
Top tip: If you plan to make a big batch of this chutney, then I suggest that you grind the chilies and salt first and then add the fresh cilantro in small batches.
Why does my green chutney taste bitter?
Your green chutney may taste bitter for a few reasons. One is using herbs that are not fresh. Fresh herbs should be crisp and green. Wilted and discolored herbs can make your chutney bitter.
Another reason is using mint stems. Only use mint leaves for your chutney. Mint stems can make it bitter.
A third reason is blending the chutney too long in your food processor. The heat of the machine will make the herbs turn dark greenish-brown and bitter. To prevent this, blend the chutney in short bursts at first. Then, when the ingredients are mostly broken, blend quickly on high speed until smooth.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
This chutney has many versions! I always make this simple green chutney recipe without mint because I always have cilantro in my pantry.
You can add some fresh mint leaves to make a cilantro mint chutney. The amount of mint leaves depends on how much you like the minty flavor. Usually, the mint should be half as much as the cilantro.
Here are some other ingredients that you can add to this basic version of green chutney:
- Roasted peanuts and /or sesame seeds for a richer, creamier taste. This variation will make such a good sandwich or quesadilla spread!
- Some yogurt to make it restaurant style chutney. Yogurt will make the green color lighter and also to tone down the spice level. You may have had this version, served as a dipping sauce with poppadum, in an Indian restaurant.
- You can swap the lemon juice with any of these:
- amchur (dry mango powder)
- gooseberry (amla) as I have in this dhaniya pudina amla chutney.
- green mango
The salt and lime juice act as natural preservatives and keep this chutney fresh for up to a week. After grinding it, allow the chutney to come to room temperature and then store it in an airtight container, preferably a glass jar, in the fridge.
You can also freeze this chutney. Spoon any leftover chutney into ice cube trays and freeze them for up to 2 months.
This chutney is so versatile that you can use it in many ways! Here are some of my favorite ways to enjoy it:
- As a spread on toast.
- As a layer in my cheese toasties and sandwiches with this spiced onions.
- Tossed with some leftover rice and veggies to make a tasty green fried rice.
- Mixed with some boiled sweet potatoes and a dash of lime.
- I love dipping these turmeric tortillas in it. You can also pair it with any flatbread of your choice.
- As marinade for paneer tikka.
Frequently Asked Questions
Indian green chutney is a spicy and tangy condiment that usually contains fresh coriander (cilantro), mint leaves, green chilies, ginger, garlic, cumin, rock salt, and lemon juice. This chutney is used as a dip, spread, and dressing and is the perfect accompaniment for various chaat snacks such as pakora, khaman dhokla, ragda patties, vada pav and so on.
The best way to ensure this is to use the freshest, greenest leaves. Using lime / lemon juice generously will also keep the vibrant green colour. Another trick is to blend in a high speed blender which can grind the ingredients to a smooth paste fast.
Homemade green chutney will keep in the fridge for up to a week. The important thing is to not add too much water when blending it. Store it in a clean airtight container.
You can fix runny green chutney by adding some fried gram (chickpea lentils) to it. Here is how to do it: Put the fried gram in the blender jar and grind it to a smooth powder. Then add the rest of the ingredients and blend them to a smooth paste.
If you have made this green chutney recipe without mint, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Green Chutney Recipe Without Mint (Hari Chutney)
- 1 Blender
- 1 Glass jar with lid (for storage)
- ½ lb. (~110g) fresh cilantro - stems and leaves
- 3 (~10g) green chilies, use as spicy or mild as you like
- 1 teaspoon salt, adjust to taste
- 1 tablespoon lime juice, or lemon
Prepare the ingredients
- Wash the cilantro. Drain. Spread on a kitchen towel and pat dry.
- Chop the stems and leaves. Keep aside.½ lb. (~110g) fresh cilantro - stems and leaves
- Chop the green chillies into 2-3 pieces each.3 (~10g) green chilies,
- Measure and keep the rest of the ingredients ready.
Blend the chutney
- Place all the ingredients in a blender jar. Blend, in short bursts of 1-2 seconds, on high speed until smooth.½ lb. (~110g) fresh cilantro - stems and leaves, 3 (~10g) green chilies,, 1 teaspoon salt,, 1 tablespoon lime juice,
- That's it, the chutney is ready!
- Use it as a dip or a spread and enjoy the tongue tingling yumminess.
- Allergens Free Labels: This recipe is free from all top 14 allergens.
- Use fresh ingredients. The cilantro should be lush green and tender. The stems of cilantro add a lovely texture and thickness to the chutney. Use them!
- Water or not?: The salt and the lime juice will help in extracting moisture from cilantro. If required, add 1 - 2 tablespoons of water to help it along the way.
- Lime or lemon?: I recommend that you use lime and not lemon for this recipe. However, if lemon is what you have, use that. You may have to add a couple of teaspoons extra to get the desired tanginess.
- Chilies: Use as mild or as hot as you like. Not a fan of chilies? No problem! Use green pepper (capsicum) instead. It will give the chutney the volume without the heat.
- Peanuts or sesame seeds: If you can have nuts and seeds, add some roasted peanuts and /or sesame seeds to the recipe to give it a richer taste.
- Yogurt/Curd: Make this recipe restaurant-style by adding some yogurt/ curd to it. Yogurt will make this chutney creamy and also tone down the spice level.
- Another form of sour: I have used lime juice in this recipe for the sour. Other souring ingredients that are commonly used are amchur (dry mango powder) or Indian gooseberry (amla).
Alternative quantities provided in the recipe card are for 1x only.
The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.