Hari Chutney (Pakistani Green Coriander and Mint Chutney)

Name: Hari Chutney (Pakistani Green Coriander and Mint Chutney)
Total time: 10 min
Cuisine: Pakistani
Ingredients: 50g fresh coriander, leaves and tender stalks; 25g fresh mint, leaves only; 3 green chillies, roughly chopped; 20g fresh ginger, peeled and chopped; 2 garlic cloves; 1 tsp ground cumin; 3 tbsp lemon juice; 0.5 tsp salt; 4 tbsp cold water

A bright, hot, sharp green chutney of coriander, mint, chilli and lemon. Spoon it over kebabs, fried fish, samosas and rice.

Time10 min
LevelEasy
Costabout £0.27 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

50 gfresh corianderleaves and tender stalks
25 gfresh mintleaves only
3green chilliesroughly chopped
20 gfresh gingerpeeled and chopped
2garlic cloves
1 tspground cumin
3 tbsplemon juice
½ tspsalt
4 tbspcold water

Method

1
Put the coriander, mint, green chillies, ginger and garlic in a small blender or food processor.
2
Add the cumin, lemon juice, salt and cold water.
3
Blitz for 30 to 60 seconds, scraping down the sides, until it forms a smooth, pourable sauce. Add a spoonful more water if it is too thick.
4
Taste and add more salt, lemon or chilli. Use straight away, or keep in a jar in the fridge for up to 3 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.