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Hari Chutney – Cilantro Chutney

Hari Chutney - Cilantro Chutney

Hari Cilantro Chutney

Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
5 from 1 vote
5 10 mins
Course Side Dish
Cuisine Indian
Servings 6 people


  • 1 large bunch of cilantro. will be about cups
  • 3 green chilies chopped about 2 tbsp
  • 3 tbsp lemon juice
  • 1/2 inch ginger
  • 1-1/2 tsp salt
  • 1 tsp cumin seeds jeera
  • 1 tsp oil
  • 1 tsp sugar
  • 1/8 tsp asafetida hing


  • Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.
  • Taste and adjust salt, green chilies, or lemon juice as desired.


Using a little oil and sugar keeps the color fresh.
While cleaning cilantro (hara dhania) chop off just the thick stems.
You can make hari chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
Mix mint leaves (without stems) with cilantro half and half.
Serving Suggestions:
To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  
To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
Tried this recipe?Let us know how it was!

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141 thoughts on “Hari Chutney – Cilantro Chutney

  1. Auntie, the amount of cups for the cilantro is missing. How many should it be? 3?

    Looooove you and your recipes! Thank you so much!

  2. If we need to add groundnuts to the chutney do we have to roast them before adding them for grinding?

  3. Hello Manjula Auntie,

    If I have to use preservatives to keep the chutney green and tasteful for long, what can I use?

    Love your recipes.

  4. Hello Manjula,
    I am getting ready to make cilantro chutney from your recipe, it sounds yummy ,
    I am wondering how come you not frying asafetida in oil before adding to chutney, I never came across using hing in any recipes so far without cooking it .
    Thanks so much for all wonderful recipes, I love them all.


    1. Hello Manujula,

      I have watched you making the Cilantro chutney and it is amazing how the chutney is made without any form of cooking. However, I will positively make it along with your Tamarind Chutney in order to have the Idli Chaat. Please could you tell me the brand of the mixer grinder you used to make the cilantro chutney, looks very sturdy and great grinder. Appreciate it if you will share the name/brand of this mixer grinder unit.

      Looking forward to hearing from you,


  5. I made this chutney today and it is wonderful. It will be a staple in my kitchen. Super easy to put together and the flavor is very good. Thank you.

  6. Please help what kind of chili’s go into coriander chutney? No one can answer and I’d like to grow some indoors. Thank you!


  7. Hi Manjula,
    I am going to try your chutney today.
    Thanks so much for your wonderful recipe.
    Meera Kumar

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