Green Chutney (Haree Chutney)

Suvir Saran

Adapted from American Masala: 125 New Classics From My Home Kitchen (Clarkson Potter, 2007)

“Almost every North Indian home makes a version of this recipe that is unique to the family. In many homes, it’s served with every meal. I love this chutney; the last time I was in India I was ecstatically happy for the simple reason that every single day I was able to eat fresh green chutney made with mint, cilantro, and green mango. This recipe is easy to vary. You can omit the mint and use cilantro alone. Or use chopped green mango if you can find it; it gives the chutney a delicious sour taste. Increase the number of chilies (I have been known to add up to 10) to make a hot pepper chutney. Or you can make a mint chutney by increasing the mint and using less cilantro (but do include some cilantro or the chutney will taste somewhat bitter).”

-Suvir Saran


  • 1 1/2 cups firmly packed chopped fresh cilantro
  • 1/2 cup firmly packed mint leaves
  • 2 or 3 fresh hot green chilies, stemmed
  • 2-inch piece fresh ginger, peeled and cut into chunks
  • 1/2 red onion, quartered
  • Juice of 2 lemons
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup water


Combine all of the ingredients in a blender and process to a purée. (This won’t blend easily; you’ll need to stop and start the blending and stir the ingredients often to get the mixture to catch. You can add a bit more water to facilitate the process but the flavor of the chutney will be milder.) Refrigerate and eat within 4 to 5 days.


1 1/2 cups