Pakistani cuisine is incomplete without a bowl of Hari Chutney (Chutney Green) on the table. Whether it’s paired with samosas during Ramadan, drizzled over chaat, or served alongside grilled kebabs, this refreshing and spicy chutney instantly elevates any meal. Made with fresh coriander, mint, chilies, and a touch of tanginess, it’s a versatile condiment that adds a burst of flavor and color to your dining experience.
Ingredients Breakdown of Chutney Green
The essence of hari chutney lies in its fresh green herbs—primarily coriander leaves, which bring earthy depth, and mint leaves, which add brightness and coolness. Green chilies are essential for heat, while garlic and ginger enhance the overall aroma. Lemon juice adds tang, balancing the sharpness of herbs, while a pinch of salt ties everything together. Some recipes also include yogurt for creaminess, making the chutney Green smoother and milder.
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Equipment Needed for Chutney Green
Blender or food processor—for making a smooth chutney green.
Cutting board & knife—to chop herbs and chilies before blending.
Measuring spoons & cups—for accuracy.
Serving bowl or airtight jar—for storing and serving.
Preparation of Chutney Green
Start by washing coriander and mint leaves thoroughly to remove grit. Roughly chop green chilies, ginger, and garlic to make blending easier. If using yogurt, whisk it separately until smooth. Prepare lemon juice for tang. Set aside all ingredients, as blending should be quick to retain the chutney’s vibrant green color.
Cooking Timetable
| Step | Time Needed | Details |
| Washing herbs | 5 min | Rinse and drain coriander & mint |
| Chopping ingredients | 3–4 min | Chop chilies, garlic, ginger |
| Blending | 2–3 min | Grind until smooth chutney |
| Adjusting seasoning | 1–2 min | Add salt, lemon, yogurt (optional) |
| Total Time | 10–12 min | Quick and easy preparation |
📌 Ready in under 15 minutes—perfect for snacks and meals.
Step-by-Step Instructions for Chutney Green
Add coriander leaves, mint leaves, green chilies, garlic, and ginger to a blender.
Squeeze in lemon juice, sprinkle salt, and add 2–3 tbsp of cold water (or yogurt for creaminess).
Blend until smooth and vibrant green.
Taste and adjust: add more lemon juice if too sharp or yogurt if too spicy.
Transfer to a bowl, garnish with a mint sprig, and serve fresh.
Serving Suggestions of Chutney Green
Perfect with samosas, pakoras, rolls, and kebabs.
Serve as a dip for sandwiches, burgers, or wraps.
Drizzle over chaat, gol gappa, or dahi bhalla for authentic flavor.
Pair with biryani or pulao to balance richness.
Mix with yogurt for a creamy raita-style chutney green.
Comparison Table
| Feature | Hari Chutney (Green) | Tamarind Chutney (Imli) |
| Color & Look | Bright green paste | Dark brown sauce |
| Flavor Profile | Fresh, spicy, tangy | Sweet, tangy, slightly sour |
| Key Ingredients | Coriander, mint, chili | Tamarind pulp, sugar, spices |
| Best With | Fried snacks, kebabs | Chaats, samosas, gol gappa |
| Texture | Smooth or slightly coarse | Thick and syrupy |
📌 Together, green and tamarind chutneys form the perfect snack duo in Pakistani cuisine.
Tips & Variations
To keep chutney bright green, add a few drops of lemon juice while blending.
For creamy chutney, blend with 2–3 tbsp yogurt.
For extra tang, add raw mango (seasonal variation).
Adjust spice level by reducing or increasing green chilies.
Store in an airtight jar in the fridge for 2–3 days; freeze in ice cube trays for longer storage.
Ingredient Table for Green Chutney
| Ingredient | Amount | Purpose |
| Fresh coriander | 1 cup (packed) | Earthy, herbal base |
| Fresh mint leaves | ½ cup | Fresh, cooling flavor |
| Green chilies | 2–3 | Spice and heat |
| Garlic cloves | 2 | Depth and aroma |
| Ginger | 1 inch piece | Warmth and flavor |
| Lemon juice | 2 tbsp | Tangy freshness |
| Yogurt (optional) | 2–3 tbsp | Creamy, mellow variation |
| Salt | To taste | Balances flavors |
| Cold water | As needed | For smooth blending |
FAQ’s
Q: How long can I store green chutney?
It lasts 2–3 days in the fridge or up to 2 weeks if frozen in small portions.
Q: Why does my chutney turn dark?
Mint oxidizes quickly. Add lemon juice to keep it fresh and green.
Q: Can I make it without mint?
Yes, you can use only coriander, but it won’t have the same cooling freshness.
Q: Can I make it milder?
Yes, reduce the chilies or add yogurt for a softer, creamier taste.
Q: Is green chutney vegan?
Yes, if prepared without yogurt.
Nutritional Info (Per 2 tbsp – Approx.)
Calories: 25 kcal
Carbohydrates: 4 g
Protein: 0.8 g
Fat: 0.2 g
Fiber: 1 g
Sodium: 60 mg
(Varies slightly with yogurt addition.)
Closing / Call-to-Action
Now that you know how to make authentic Pakistani green chutney, you’ll never want store-bought versions again. It’s fresh, quick, and instantly transforms any snack or meal. Try it today with pakoras, kebabs, or biryani and taste the difference of homemade chutney.
Conclusion
Hari chutney is more than a condiment; it’s a burst of freshness and spice that defines Pakistani street food and home cooking alike. With just a handful of ingredients and a blender, you can create a vibrant chutney that enhances any dish. Make it once, and you’ll keep it stocked in your fridge forever.
