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Raita, chutney & salad

Hari Chutney Recipe

ہری چٹنی بنانے کا طریقہ

Sharp hari chutney: coriander, mint, green chillies, garlic and lemon ground smooth with a little cumin, the hot green sauce for samosas, pakoras and kababs.
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Illustration of Hari Chutney

Prep

10 min

Cook

0 min

Total

10 min

Serves

8

Difficulty

Easy

Spice

Medium hot

Hari chutney is the fresh, hot green sauce ground daily in Pakistani kitchens, especially in Ramadan when it goes with every samosa and pakora. Coriander and mint are ground with green chillies, garlic and lemon juice into a smooth, pourable paste. This is the plain herb version; stirring a spoon or two into yogurt turns it into the creamy dip served with BBQ.

Ingredients

8 servings

For 8 servings

Measures

Method

  1. Wash the coriander and mint well, drain and pick the mint leaves off their stalks.

  2. Put the green chillies, garlic, cumin, salt, sugar, lemon juice and cold water in a blender and blitz briefly.

  3. Add the coriander and mint and grind to a smooth paste, scraping down the sides. Add another spoon of cold water only if it will not turn.

  4. Taste and adjust salt and lemon. For a creamy chutney, whisk in the yogurt. Chill until serving.

    ⏱ 10 min

Tips for the best result

  • A few ice cubes in the blender keep the chutney bright green and stop it tasting cooked.
  • Add a small piece of raw mango in summer instead of some of the lemon for a sharper, fruity chutney.

Common mistakes

  • Adding too much water. The chutney turns thin and runs off the samosa; add water a spoon at a time.
  • Using thick mint stalks. They make the chutney bitter.

How to serve

Serve with samosas, pakoras, chaat, kababs, tikka and sandwiches.

Storing and reheating

Keeps 2 days in a jar in the fridge, or freeze in ice-cube trays for up to 2 months.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
10kcal
Protein
0g
Fat
0g
Carbs
2g
Fibre
0.4g
Sodium
220mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 1

Whole dish ≈ Rs 4 · 13% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Hari Chutney: questions people ask

How do I keep green chutney green?

Grind with ice-cold water, add the lemon juice before the herbs, and store in a full, airtight jar so little air touches it.

Serve it with, and similar recipes

All raita and chutney recipes

Read this recipe in Urdu: ہری چٹنی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/hari-chutney · Handi, DanixSoft