Best 3 Green Coriander Chutney India Hara Dhaniya Chutney Recipes

**Green Coriander Chutney: A Refreshing and Versatile Condiment from India**

Green coriander chutney, also known as hara dhaniya chutney, is a vibrant and flavorful condiment originating from India. Bursting with the freshness of coriander leaves, this chutney is a staple in many Indian households, adding a zesty touch to a variety of dishes. Its bright green color and aromatic fragrance make it an inviting addition to any meal. While there are many variations of green coriander chutney, this article presents two distinct recipes: a traditional Indian-style chutney and a refreshing cilantro-mint chutney. Both recipes are easy to follow, requiring only a handful of simple ingredients and minimal preparation time. Whether you're looking for a tangy accompaniment to your favorite Indian dishes or a versatile dip for snacks and appetizers, these green coriander chutneys are sure to tantalize your taste buds and elevate your culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Coriander Chutney (Cilantro Chutney) image

Coriander chutney is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce with Indian snacks or any snack like veg sandwiches, fritters, patties, burgers, fries.

Provided by Dassana Amit

Categories Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

1 cup chopped coriander leaves ((cilantro), tightly packed - 50 grams)
2 teaspoons chopped green chillies (or 2 to 3 green chillies or as needed)
1 chopped ginger (or 1 inch ginger)
½ teaspoon roasted cumin powder (or ground cumin - optional)
1 teaspoon lemon juice (or as required)
2 to 3 pinches black salt (- optional)
salt (as required - pink salt, table salt or sea salt)
¼ teaspoon chaat masala (- optional)
1 to 2 tablespoons water

Steps:

In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
Store the cilantro chutney in a covered bowl or container in the refrigerator.
Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEN CHUTNEY RECIPE - CORIANDER MINT CHUTNEY RECIPE

Green Chutney Recipe - Coriander Mint Chutney Recipe image

Dhaniya Pudina Chutney also known as the Green or Hari Chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. Each household and region of India have their own way of making the green chutney. This version has no onion and no garlic and tastes fresh and delicious. This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for Samosas, Dhoklas, Vada Pavs, Bhel that are incomplete without this chutney. The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread. Dhaniya Pudina Chutney can be stored in the fridge in an airtight container up to a week and so you can make a big batch of it and add it to your sandwiches or chats anytime you like. Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe. If you are looking for more Chutney recipes here are some : Date and Tamarind Chutney Recipe | Khajur Imli Chutney Kadale Chutney (Fried Gram Chutney) Recipe Ripe Guava Chutney Recipe (Amrood Ki Chutney)

Provided by Archana Doshi

Time 30m

Yield Makes: 4 Servings

Number Of Ingredients 10

Ingredients

1 cup Coriander (Dhania) Leaves , chopped
1 cup Mint Leaves (Pudina) , chopped
1/4 cup Curry leaves
1/4 cup Roasted Peanuts (Moongphali) , or almonds
1 inch Ginger , chopped
2 Green Chillies , roughly chopped
1 teaspoons Sugar
1 Lemon juice , juiced
Salt , to taste
1/4 cup Water

Steps:

To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

Green Coriander Chutney (India Hara Dhaniya Chutney) image

Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.

Provided by Busters friend

Categories < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

8 ounces coriander leaves, fresh (and tender stems)
3 green chilies, deseeded and washed
1/2 fresh coconut, grated (or 2 ozs. desiccated coconut)
2 inches ginger, fresh
1 lemon, juiced
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
1 pinch asafoetida powder (optional)
1 teaspoon black mustard seeds (or brown )
4 curry leaves, chopped coarse

Steps:

Wash coriander, drain well to remove any excess moisture.
Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
Remove to a serving dish.
Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

Tips:

For a more vibrant color, use fresh, tender coriander leaves.
If you don't have green chilies, you can use red chilies instead. Just adjust the amount to taste.
To make a spicier chutney, add more green chilies or red chili powder.
If you want a tangier chutney, add more lemon juice or tamarind paste.
For a sweeter chutney, add more jaggery or sugar.
You can also add other ingredients to your chutney, such as mint leaves, cilantro leaves, or grated coconut.

Conclusion:

Green coriander chutney is a versatile condiment that can be used with a variety of dishes. It is especially popular in Indian cuisine, where it is often served with pakoras, samosas, and other snacks. The chutney is also a great way to add flavor and nutrients to your meals. It is a good source of vitamins A and C, as well as iron and calcium. So next time you're looking for a delicious and healthy way to add flavor to your food, give green coriander chutney a try.