Mint and Coriander Chutney (Hari Chutney)

Name: Mint and Coriander Chutney (Hari Chutney)
Total time: 10 min
Cuisine: Indian
Ingredients: 50g fresh coriander, leaves and tender stalks; 30g fresh mint leaves; 2 green chillies, roughly chopped; 10g fresh root ginger, peeled; 1 tsp ground cumin; 3 tbsp lemon juice; 0.5 tsp salt; 3 tbsp cold water

Bright, fiery green chutney for samosas, pakoras and chaat. Blitzed in five minutes with no cooking.

Time10 min
LevelEasy
Costabout £0.21 a head

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

6 servings

Ingredients

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

50 gfresh corianderleaves and tender stalks
30 gfresh mint leaves
2green chilliesroughly chopped
10 gfresh root gingerpeeled
1 tspground cumin
3 tbsplemon juice
½ tspsalt
3 tbspcold water

Method

1
Put the coriander, mint, green chillies, ginger, cumin, lemon juice, salt and water into a small blender or food processor.
2
Blitz for about 30 seconds, scraping down the sides, until you have a smooth, bright green sauce. Add another spoonful of water if it will not blend.
3
Taste and add more salt, lemon or chilli. It should be sharp, salty and fresh with a good kick.
4
Spoon into a jar and chill. Use within 4 days. It keeps its colour best with the lemon juice, and it freezes well in an ice cube tray.

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.