Authentic Indian Mint Chutney (Hari Chutney) Recipe
Discover how to make fresh, vibrant Indian Mint Chutney (Hari Chutney) at home—perfect for pairing with samosas, grilled meats, or as a zesty sandwich spread. This easy recipe blends fresh mint, cilantro, green chilies, and spices for an irresistible dip bursting with authentic flavor.
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Ingredients
- •1 cup fresh mint leaves (packed, stems removed)
- •1/2 cup fresh cilantro leaves (packed, stems tender OK)
- •1 small green chili (Thai or serrano, chopped, seeds optional)
- •1-inch piece fresh ginger (peeled and sliced)
- •2 tablespoons fresh lemon juice
- •1/2 teaspoon ground cumin
- •1/2 teaspoon chaat masala (optional, but authentic)
- •1/2 teaspoon sugar
- •1/2 teaspoon salt (or to taste)
- •2-3 tablespoons plain yogurt (optional, for creamier texture)
- •2-4 tablespoons cold water (as needed for blending)
Instructions
- 1
Wash the mint and cilantro thoroughly, ensuring there’s no grit or dirt. Pat dry using paper towels.
- 2
In a blender or small food processor, combine the mint leaves, cilantro, green chili, ginger, lemon juice, ground cumin, chaat masala, sugar, and salt.
- 3
Add 2 tablespoons of water to start (and yogurt if using).
- 4
Blend until a smooth, vibrant green paste forms. Scrape down the sides as needed.
- 5
If the chutney is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
- 6
Taste and adjust salt, sugar, chili, or lemon juice if needed for a balanced flavor.
- 7
Transfer the chutney to a serving bowl. Chill for 30 minutes if possible to let the flavors meld.
- 8
Serve as a dip with samosas, pakoras, grilled meats, or spread on sandwiches and wraps.
Tips & Variations
Pro Tips
- • Always use fresh mint and cilantro for the brightest flavor and color.
- • If your chutney turns out too spicy, add more yogurt or a pinch of sugar to mellow it.
- • Add ice cubes (instead of some water) while blending to help retain the vibrant green color.
- • Chutney tastes best freshly made, but you can store it in the fridge for up to 3 days.
- • For party prep, make ahead and stir before serving to redistribute any separated liquid.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add a small clove of garlic or a few curry leaves for a different flavor dimension.
- • Omit yogurt for a vegan, dairy-free, and sharper version.
- • Add 1/2 a ripe avocado for a creamy, fusion-style mint chutney.
Frequently Asked Questions
Can I freeze mint chutney?
Yes! Freeze in an airtight container or ice cube trays for up to 2 months. Thaw in the fridge and stir well before serving. Note: Yogurt-based chutney may separate when thawed, so add yogurt after defrosting.
My chutney turned brown—what happened?
Mint and cilantro can oxidize quickly. Add a splash of lemon juice and blend with ice cubes to help preserve the green color. Always store in an airtight container and refrigerate promptly.
Is this chutney spicy?
The heat depends on the chili used. For mild chutney, use half a chili or remove the seeds. You can also increase or decrease the amount to your taste.
Can I make mint chutney without cilantro?
Yes, but the flavor will be more intensely minty and less balanced. If you dislike cilantro, you can substitute with extra mint or use parsley for a different but still fresh taste.
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