No Indian meal feels truly complete without a side of hari chutney — that vibrant green condiment bursting with freshness, spice, and tang! Whether you’re serving it with samosas, pakoras, sandwiches, chaats, or kebabs, this mint-coriander chutney adds a lively punch to every bite.
In this recipe, we’re giving the classic hari chutney a delightful twist by adding raw mango (kacchi kairi) for a subtle tang and a handful of sev or boondi for a smooth, creamy texture. A touch of sugar balances the spice, while a few ice cubes help lock in that beautiful, bright green color.
Ingredients
- 2 green chilies (adjust to taste)
- ½ inch piece of fresh ginger
- 2 teaspoons grated raw mango (kacchi kairi)
- 1 cup fresh coriander (cilantro) leaves
- 1 cup fresh mint leaves
- ¼ cup sev or boondi (optional, for creaminess)
- ½ teaspoon roasted cumin powder
- ½ lemon (juice only)
- A few ice cubes (to keep the color bright)
- Salt to taste
- ½ teaspoon sugar
Method
- Firstly, rinse the coriander and mint leaves thoroughly under cold water to remove any dirt or grit. Gently pat them dry with a clean towel or paper napkin.
- Now, in a mixer or blender jar, combine coriander, mint, green chilies, ginger, grated raw mango, roasted cumin powder, sugar, and salt.
- Add the sev or boondi if using — this helps make the chutney thicker and smoother. Then squeeze in the lemon juice and toss in a few ice cubes (they prevent the chutney from turning dark).
- Blend everything until you get a smooth, vibrant green paste. If needed, add a tablespoon of cold water at a time to help the blades move, but keep the consistency slightly thick.
- Check for salt, tanginess, and spice. Adjust lemon juice or sugar according to your taste.
- Transfer to a bowl and serve immediately, or store in an airtight glass jar in the refrigerator.
Tips & Tricks
- Keep it green: Always use ice cubes or chilled water while blending — it helps preserve that gorgeous green hue.
- Tangy twist: If raw mango isn’t in season, replace it with ½ teaspoon of amchur (dry mango powder) or a little extra lemon juice.
- Storage: This chutney stays fresh in the fridge for up to 3 days, or you can freeze it in ice cube trays for later use.
- Pairing ideas: Perfect with chaats, parathas, tikkas, sandwiches, or even as a salad dressing base!
- Texture tip: For a smoother chutney, use boondi; for a slightly grainy and crunchy texture, skip it.
