Cilantro-green chutney is the most popular condiment in Pakistan and is usually found in nearly all households. Made with fresh herbs and spices, this tangy and spicy sauce is so refreshing and easily complements most Pakistani and Indian dishes and appetizers. Green sauce is so versatile and can be varied with simple ingredients!

What Is Green Chutney?

Green chutney is a sauce made with fresh cilantro or mint, green chilies, and a few basic spices. This is served as a dip with snacks or chaats, and it complements almost every Pakistani food group.

Tips For Making Green Chutney

• To make the best bright-colored chutney, make sure you use fresh mint or cilantro leaves.
• If using cilantro, you can add stems if they are tender, but if they are tough, discard them and use only leaves.
• Use only the leaves of the mint plant and discard the stems; mint leaves usually add a bitter flavor to the chutney.
• Make sure to start with less water while grinding the chutney; otherwise, the chutney will become runny and dilute the flavors. Add more water if needed.

Easy Variations You Can Do In Your Chutney

• You can use either cilantro or fresh mint leaves, or a 1.1 proportion of fresh cilantro and fresh mint leaves.
• Whole red dry chilies. are also a good alternative to green chilies.
• Freshly squeezed lemon juice is best for flavor and color, but if you don’t have one, a pre-squeezed bottle of lemon juice is good too.
• Tamarind paste is another good option to add tanginess.
• If you don’t have cumin seeds, substitute ground cumin.

Tips for Storing Green Chutney

Green chutney can easily be refrigerated in a glass, airtight jar for up to a week. If making a big batch, you can easily freeze the chutney in a freezer tray and, when needed, thaw the cubes in the refrigerator or at room temperature. Frozen chutney, after thawing, is best used within a couple of days.

Here Are More Sauce Recipes You Might Like:

• Cranberry Chutney Sauce
• Imili Tamarind Chutney Sweet & Tangy
• Shawarma Garlic Sauce
• Shawarma Chili Sauce
• Shawarma White Sauce

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Cilantro Green Chutney (Hari Chutney) Recipe

Recipe by Urooj Naeem

5.0 from 1 vote

Course: Chutney, SaucesDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Total time

10

minutes

Green Chutney is a very popular and most-used condiment, made with a handful of ingredients easily available in your kitchen.

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups cilantro or mint packed, hard stems removed, washed

• 3 Thai papers or serrano peppers, depending on the taste

• 1 teaspoon cumin seeds

• 4 garlic cloves

• 3 tablespoons of Lime juice or Tamarind juice

• 1/4 cup water

• Salt to taste

Directions

• Add all the ingredients to the blender.
• Blend on low until the ingredients begin to combine, then increase the speed and blend until the paste is smooth.
• If necessary, season with more salt.

Recipe Video

Notes

• Cilantro can be easily replaced with fresh mint leaves, or a 1.1 ratio of fresh cilantro and mint leaves can be used.
• Tamarind: If using tamarind, soak 1 tbsp of tamarind in 1/4 cup hot water for 10 minutes. Squeeze the juice or pour it through a strainer to filter out the juice.
• Water: Use a small amount of water at first because you do not want the chutney to be watery.

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