My grandfather used to grow all kinds of vegetables in his backyard. Many of them were not used very often, but they were so healthy and delicious that we would always have them around. My grandmother would make me eat the zucchini with its seeds when I was a child, and I got used to it. Although all the vegetables were different, they all tasted the same. Once you get used to eating them, they do not even taste good.

Hari chutney / Mint chutney are all the rage these days and so much in demand that you can find these traditional Indian condiments in almost any Indian store. The problem is that not many people know how to make them at home, so you can be sure to end up with the wrong product if you buy it in the grocery store.

The word “chutney” in “Hari chutney” and “Mint chutney” is the Hindi word for “sauce”. Some of the chutneys in this article are sweet and spicy while others are sour and spicy. The other words that might be useful to know are “dhaan” and “gravy”.

Hari chutney (green chutney) is a must-have condiment for chaat and other Indian appetizers. Green chutney (hari chutney) and tamarind chutney (or tamarind and dates chutney) are served with chaat. Chaat chutney and hari chutney are two more names for green chutney. It’s prepared with fresh herbs and takes just a few minutes to prepare. It works well with any chaat, pokaras, samosas, dhoklas, sandwiches, or any appetizer. It’s the most popular complement for appetizers or snacks. I make a basic green chutney with mint or coriander, or both, and sometimes add other spices, which I will share with you. I’ve included two chutneys below, using slightly different ingredients but the same grinding technique. Both are tasty and simple to prepare. This hari chutney is a must-have for every snack.

Time to prepare: 5 minutes

Time allotted: 8 minutes

North Indian cuisine

2 to 3 people

Spiciness: Very spicy


chutney made with mint

  • 1 cup (25 gms) mint leaves
  • 1/4 teaspoon ginger
  • 2 green chillies
  • a pinch of salt (to taste)
  • 1 tbsp lemon juice (or more)
  • 1/4 teaspoon cumin seeds
  • 3 tbsp (about 1/3 cup) water
  • 1/2 teaspoon sugar


  • Remove the herbs from the water and set them aside.
  • If using coriander leaves, cut them coarsely together with the thin stems.
  • Any of the chutneys listed above may be ground.
  • In a mixer or liquidiser, add all of the components one by one, along with the necessary quantity of water, and grind to a paste.
  • Serve with any snack, appetizer, or chaat.


  • If you don’t like cumin seeds, you may leave them out of both chutneys.
  • For the pani puri water, I used the mint chutney (without cumin seeds or sugar), as indicated in my pani puri recipe.
  • You may keep it in the fridge for up to a week or freeze it in an ice cube tray and store it in a freezer bag for months.
  • Grind onion, ginger, and green chilies first, then add mint or both coriander and mint leaves with the other ingredients for a smooth, lump-free texture.
  • I sometimes add spices such as black salt and chaat masala to taste, which results in a distinct flavor.
  • Add green chilies to taste and water to get the desired consistency.


Chutney is one of those condiments that sounds so boring and unappealing, and is probably never going to be on anyone’s must-have pantry list. But, as I have said on my blog before, chutneys are the real stars of the show, they deserve more attention than they get, and are some of the best and most versatile recipes you can find.. Read more about green chutney for sandwich without mint and let us know what you think.

Frequently Asked Questions

What do you eat mint chutney with?

I eat mint chutney with anything.

What is green chutney made of?

Green chutney is a type of Indian condiment that is made from green mangoes, tamarind, and spices.

Why does my coriander chutney taste bitter?

You may have used too much coriander.