3-Minute Hari Chutney With Black Salt also known as Green Chutney is a super popular condiment found everywhere—from busy markets to everyday dinner tables. Made with simple ingredients, it’s packed with flavor and loved all across Pakistan and India. Try it once, and you’ll be hooked too.
LET'S LEARN ABOUT HARI CHUTNEY!
3-Minute Hari Chutney With Black Salt is a bold, flavorful condiment that goes with tons of South Asian dishes. It’s made with cilantro, green chilies, fresh lemon juice, and my secret ingredient—black salt.
In Pakistan, we call green chutney Hari Chutney (Hari means green, and chutney means dip). It’s a mild, flavorful sauce—and like Lehsun Ki Chutney, it’s naturally gluten-free.
I’m obsessed with Hari Chutney—this recipe is hands down the most delicious and unique one out there. The secret? Black salt. It gives it a flavor that sets it apart from all the rest. This Pakistani dip recipe is super versatile, and the best part? It’s my husband’s recipe!
WHY MAKE THIS CHUTNEY?
This chutney is a very versatile Pakistani chutney, meaning it goes well with any kind of Chaat like Papdi Chaat also it pairs well with Biryani. It can be added to Raita to give it a delicious kick that particular Raita is known as Green Chutney Raita.
CAN THIS CHUTNEY BE FROZEN?
Hari Chutney freezes beautifully! You can pour it into an ice cube tray for easy portioning or simply freeze it in a ziplock bag. Just remember to thaw it about 3 hours before serving. It can be made well in advance without losing its texture, flavor, or thickness.
HOW TO MAKE THIS THICKER?
The trick is to use less water to make the chutney thicker. If you want more liquidity chutney then add more water.
HOW TO STORE?
It's completely fine to store in an air tight jar and place it in the fridge or freezer.
WHAT IS THE SECRET INGREDIENT?
Black Salt is my secret ingredient. The black salt plays a crucial part in my recipe. I have tried this recipe with various types of salts, but the taste of black salt and a little help from fresh lemon juice is a match made in heaven.
INGREDIENTS
- Cilantro – Use fresh leaves so it tastes nice and strong.
- Mint – Don’t use the stems—they can make the chutney taste weird or sour.
- Lemon juice – Fresh is better, but bottled lemon juice is okay too.
- Black salt – This is my secret ingredient that gives it a cool, different flavor.
HOW TO MAKE HARI CHUTNEY?
Let's Make Hari Chutney!!!
3-Minute Hari Chutney With Black Salt
Equipment
- blender
Ingredients
- 1 bunch cilantro dhanya
- 6 leaves mint podina (Opțional)
- 4 green peppers (roughly chopped) hari mirch
- 2 tbsp fresh lemon juice taza lemo ka rus
- ⅛ tsp salt namak
- 1 tsp black salt kala namak
- 4 tbsp water pani
Instructions
- Add all ingredients to the blender and blend for 2 minutes or until smooth.
Naz jahan says
This recipe is excellent. Although I didn’t have mint so I made it only with cilantro. Best chutney recipe.
Sarah Mirza says
Thank you so much!
Anonymous says
Turned out great
Sarah Mirza says
Thank you so much so glad to hear that. <3