Green chutney, known in Hindi as hari chutney, is one of the most versatile and essential condiments in Indian cuisine. Bright, herbaceous, and slightly tangy, it adds freshness and contrast to rich, fried, or savory foods.

It’s a perfect accompaniment to snacks like samosas, pakoras, and chaat, makes sandwiches instantly more vibrant, and works beautifully as a dip, spread, or drizzle. You can spoon it over french fries, swirl it into yogurt for a quick sauce, or add a spoonful to your morning omelet. Once you make it, you’ll find yourself reaching for it constantly.

Be sure to explore the suggested related recipes to see how this simple condiment can transform an entire dish.

What Is Green Chutney?

Green chutney is a fresh herb-based sauce traditionally made with cilantro (dhaniya), mint (pudina), or a combination of both. Unlike cooked chutneys, this version is raw and blended, which preserves its bright green color and fresh flavor.

The balance of herbs, acidity, sweetness, and heat is what makes this chutney so special. The herbs provide freshness, ginger and garlic add warmth and depth, lemon juice brings brightness, and a touch of sugar rounds everything out.

Every household has its own variation, and the proportions are highly customizable.

Recipe Notes

Green chutney is made with a combination of mint and/or cilantro. You can mix and match the proportions based on your preference.

If you prefer a deeper, slightly earthy flavor, use mostly cilantro.
If you love a cooling, refreshing finish, increase the mint.
For a classic balanced version, use both.

I usually make it with only cilantro and sometimes add a bit of mint (if I have some in the fridge) for that extra lift. The proportions for the remaining ingredients stay the same regardless of whether you use only mint, only cilantro, or a combination.

This recipe calls for a total of 3 cups of loosely packed herbs, which is approximately 1 large bunch of cilantro and 1 small bunch of mint.

Tips for Best Results

Use fresh herbs: The brighter and fresher the herbs, the better the chutney.

Don’t add too much water: Add water gradually. The chutney should be smooth but not runny.

Adjust sweetness and salt: Taste and tweak before storing.

For heat: Add 1-2 green chilies while blending if you prefer a spicy kick.

Storage: Store in an airtight container in the refrigerator for up to 4–5 days. A thin layer of oil on top can help preserve color and freshness.

Green Chutney (Hari Chutney)

Prep 10

Total 10

Fresh and vibrant Green Chutney (hari chutney) made with cilantro, mint, ginger, and garlic – perfect as a dip, spread, or sauce.

Course Accompaniment

Cuisine Indian

Ingredients

Method

Combine all ingredients except the lemon juice in a blender.
You will likely need to add some water to help the blender run smoothly. Add just enough to get things moving (around 1/4 cup for this recipe).
Blend until smooth and creamy.
Transfer the chutney to a storage jar.
Add the lemon juice and mix well.
TIP: Adding the lemon juice at the end helps preserve the bright green color and keeps the flavor fresh.