Hari Chatni (Green Chutney)

Bibi Maizoon


This is typically served as an accompaniment to a rice or roti based meal. It's a lot like Mexican green salsa & makes a great tortilla dip or burrito topping too.


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15 Min
No-Cook or Other


  • ·
    2 cups fresh cilantro, roughly chopped
  • ·
    3 -4 green chili peppers (for less heat use 1-2 green chili peppers or omit)
  • ·
    1 small green bell pepper, seeded, deveined & roughly chopped
  • ·
    1/4 cup onion, roughly chopped
  • ·
    2 tbs lime juice
  • ·
    1 tsp salt
  • ·
    1/4 cup fresh mint, roughly chopped (optional)

How to Make Hari Chatni (Green Chutney)


  1. Whiz all ingredients in mixie, blender, or food processor to a fine paste. Salt to taste.
  2. Keep in a sealed container in refrigerator until ready to serve.
  3. You can vary the ingredients as you wish. If you don't like mint, leave it out. If you don't want much heat, use less green chilis.
    If you find you've made the chutney too hot for your liking add a tablespoon or two of yogurt to bring down the heat.

Printable Recipe Card

About Hari Chatni (Green Chutney)

Course/Dish: Dips, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian
Other Tags: Quick & Easy, Healthy

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