3-Minute Hari Chutney With Black Salt also known as Green Chutney 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.

3-Minute Hari Chutney With Black Salt is a bold, flavorful condiment that goes with tons of South Asian dishes. 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.

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! As my daughter says "I can never have a single Pakora without my dad's Hari Chutney." yes! This is my husband's recipe.

This chutney 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!

INGREDIENTS

• Cilantro – Use fresh leaves so it tastes nice and strong. I recipe tested with over-ripped cilantro my chutney turned dark almost blackish in color.
• Mint – Don’t use the stems—they can make the chutney taste bitter. Always remember this rule when using mint.
• Lemon juice – Bottled lemon juice is okay too. I do prefer the fresh when I recipe tested it did taste slightly better.

HOW TO MAKE HARI CHUTNEY?

Let's Make Hari Chutney!!!

Print Recipe

5 from 3 votes

3-Minute Hari Chutney With Black Salt

Green chutney (or hari chutney) is one the most used condiment in Pakistan. It's perfect for sandwiches, chaat, pakora, samosas, and other snacks. It is made from a simple combination of fresh cilantro and mint, lemon, vinegar, chopped green peppers and my secret ingredient: black salt. This recipe is for a mild green chutney that’s ready in 3 minutes. 

Prep Time3 minutes mins

Total Time3 minutes mins

Course: Dips

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal

Keyword: dips, Green Chutney, hari chutney, homemade chutney, iftar

Servings: 6 people

Calories: 16kcal

Author: Sarah Mirza

Equipment

• blender

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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.

Refrigerating Instructions

• Store in an air-tight jar. It should last 2 weeks in the refrigerator.

Freezing Instructions

• You can pour it in 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.

Video

Nutrition

Serving: 1cup | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 39mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.3mg