India is a masterclass in flavor—the way spices, herbs and textures come together never fail to surprise me. Take Vada Pav, for example. While the crispy potato patty gets a lot of attention, for me, it’s all about the chutneys. That’s why I love making this coriander version at home. It pairs wonderfully with so many Indian dishes, from spongy Khaman to spiced Besan Chilla.

What I love most about this chutney is how easy it is to make. Minimal prep. Just blend the ingredients and you’re good to go. Keep it in the fridge and you’ll always have a quick, fresh burst of flavor on hand. And it’s not just for Indian food—try it on sandwiches, wraps or anything that could use a little extra zest.

Table of Contents

1. What is Hari Chutney?
2. History of Hari Chutney
3. Ingredients You’ll Need
4. Method (Step-by-Step)
5. Frequently Asked Questions
5. Why You’ll Love This Recipe
6. Other Indian Chutneys You Might Like
7. How to Store Hari Chutney
8. Recipe card

What is Hari Chutney?

Hari Chutney translates to coriander chutney and is a fresh, herb-packed green sauce that adds a bright, tangy kick to Indian dishes. Made with fresh coriander (cilantro), green chilies, and a squeeze of lemon, it strikes that perfect balance between tangy, spicy and aromatic. This chutney is found everywhere in India—from street food stalls in Mumbai to home kitchens in Gujarat and Rajasthan, with many regional differences.

While the classic version relies on cilantro, green chilies and lemon, different regions have made their own tweaks—some add mint for a cooling effect, others introduce tamarind and sugar for a tangy-sweet contrast.

History of Hari Chutney

The word “chutney” comes from the Hindi term chatni, which means “to lick”. Chutneys have been an essential part of Indian cuisine for centuries and Hari Chutney, in particular, has its roots in ancient Indian kitchens, where fresh herbs and spices were ground using a sil batta (a traditional stone grinder).

Ingredients You’ll Need + Substitutions

Coriander (cilantro): The star of the show, bringing that signature green color and fresh taste.
Green finger chili: Adds heat—adjust to your spice tolerance. Swap with a milder chili or remove the seeds for less spice.
Garlic: For depth and warmth.
Ground cumin: A subtle earthy note. Roasted cumin seeds can also do the trick, or leave out if preferred.
Lemon juice: Brightens everything up. Lime juice or a splash of vinegar can substitute.
Cold water: Adjusts consistency—add more for a thinner chutney or if it doesn’t blend, less for a thicker one.

How to Make Hari Chutney (Step-by-Step)

Prep the ingredients. Trim the lower stems of the coriander and roughly chop the rest. Trim the chilli and peel the garlic.

Blend everything. Put all the ingredients into the jug of a blender and blend to a thick chutney. You might need to give the jug a shake while blending until it comes together or add more water if necessary.

Hari Chutney FAQs

Can I make it ahead of time? Yes! It keeps well in the fridge for about 2-3 days. However, it will discolor due to the acidity of the lemon, turning it into a dull green. To keep the vibrancy for longer, keep the lemon juice aside and only stir it in last minute before serving.
How do I make it less spicy? Use fewer chilies or remove the seeds.
What if I don’t have a blender? A pestle and mortar works too—more effort, but great texture.

Why You’ll Love This Recipe

It’s ridiculously easy – 10 min and a blender are all you need
Versatile – it pairs with just about everything
Customizable – add mint or swap lemon for tamarind
Packed with fresh flavor – no bottled sauce comes close

Other Indian Chutneys You Might Like

Coconut chutney: made with fresh coconut and topped with tempered urad dal
Kara Chutney: a spicy Indian garlic, onion and tomato chutney

How to Store Hari Chutney

Keep Hari Chutney fresh by storing it in an airtight container in the fridge for 2-3 days.

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