Green Chutney For Chaat | Mint and Cilantro Chutney | Hari Chutney
Flavorful green chutney recipe, a versatile condiment from India! This simple no-cook chutney prepared with cilantro, mint leaves, and spices is a great accompaniment for all chaats and snacks like pakoras, cutlets, and sandwiches!
Servings: 6 yields 6 ot 8 oz of chutney
Calories: 14kcal
Equipment
- mixer jar or blender
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1.5 cups cilantro/coriander leaves tightly packed (including stems, approx 75 grams)
- ½ cup mint leaves tightly packed (approx 15 grams)
- 1 inch ginger
- 2 green chilies or to taste
- ½ tsp roasted cumin powder
- ½ tsp black salt
- 1 tbsp roasted gram optional
- 1 tbsp lemon/lime juice
- ⅛ tsp chaat masala
- 3 to 4 tbsp water
Instructions
- Add all the ingredients, except lemon juice and water, into a food processor/blender or mixer jar.
- Pulse them until they are combined.
- Now add the lemon juice and 2 tbsps of water.
- Grind until smooth. If needed, add one or two tbsps of water but not more. That's it. Chutney is ready. Transfer it to an air-tight container and enjoy!
Notes
- Wash and rinse the cilantro and mint leaves and pat them dry. It doesn't need to be fully dry but shake off the excess water and pat them with a kitchen towel to remove the excess moisture.
- Make sure to peel the ginger skin.
- Adjust the green chilies to taste.
- I usually don't add regular salt to my green chutney. Instead, I add black salt, which adds tangy and chatpata flavor.
- Please check the VVK tips and variations section for alternative options and other details.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 248mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.5mg