3-MInute Pakistani Green Chutney is one the most widely used condiments across Pakistan. Found in the busiest of bazaars and the simplest of dinner tables, it is perfect for sandwiches, chaat, pakora, samosas, and other snacks. This versatile chutney is made with very simple ingredients, winning over my tastebuds as well most of Pakistan’s, and now it's time for you to become the newest Chutney-lover. 

WHAT IS GREEN CHUTNEY?

Green Chutney is one of the most flavorful condiments accompanying many South Asian dishes. It has cilantro, fresh lemon juice, green peppers, and my secret ingredient. In Pakistan, we call green chutney Hari Chutney (Hari meaning green, and chutney meaning dip). It's a mild chutney, and it's gluten-free like Khatti Meethi Chutney and Lehsun ki chutney. 

WHY MAKE THIS CHUTNEY?

It’s gluten-free. This chutney is a very versatile Pakistani chutney, meaning it goes well with Chicken Biryani, Aloo Ki Tikki, to Keemay Ki Goliyaan. It can be added to Raita to give it a delicious kick. It's vegetarian. 

CAN THIS CHUTNEY BE FREEZE?

Green Chutney can easily will freeze. Freeze it in the ice tray or just freeze it in a ziplock bag and thaw it 3 hours before serving it. It can be made well in advance without losing its texture, taste, or thickness.

HOW TO MAKE THIS THICKER?

The trick is to use less water to make the chutney thicker. 

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 - Dhanya
• Mint - Podina
• Green pepper - Hari mirch
• Fresh lemon juice - Taza lema ka rus
• Black salt - Kala Namak
• Water - Pani

HOW TO MAKE GREEN CHUTNEY?

Let's Make Pakistani Green Chutney!!!

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