Dhaniye ki chutney | Coriander chutney recipe | Hari chutney recipe

Dhaniye ki chutney aka coriander chutney recipe is one of the most popular and multipurpose chutney recipes in India. It has been used for years to enhance the taste of Indian street food and snacks recipes. Dhaniya chutney is a spicy, flavoured, savoury chutney prepared with Coriander leaves, peanuts, ginger, green chillies and some spices. It is mostly accompanied by pakoda, samosa, wrap, kabab, chaat etc. and also as a sandwich spread.

Dhaniye ki chutney is also known as hari chutney or green chutney. The word ‘Green’ means ‘Hari’ and hence chutney is named so because of its colour. Coriander chutney recipe has different variations across different regions, cuisines etc. In a few places, only Coriander leaves are used for the chutney whereas few people prefer to add thickening agents like coconut or peanuts or roasted gram to the chutney. Few people use only ginger whereas few others use both ginger and garlic to the chutney. A few people add some yogurt as well into the chutney and a few add a few mint leaves. There are myriad ways to prepare this super useful dhaniye ki chutney.

About the recipe
Health Benefits of Coriander leaves
Tips and Suggestions
Frequently Asked Questions
How to make Coriander chutney (step wise photos)
Recipe Card

Indian cuisine is immensely popular for different varieties of chutney recipes. Every region has its own unique style, texture, flavour and taste of chutneys. There are more than hundreds of chutney recipes in Indian cuisine. Indian chutneys vary across different tastes like sweet, salty, sour and chilli hot etc. Dhaniye ki chutney is one of the finest examples of uncooked Indian savoury chutney recipes.

Indian street food is the heart of Indian cuisine and any of these is incomplete without coriander chutney recipe. You can use it as a dip or as a spread as well. You can serve coriander green chutney with pakoda, samosa, kachori etc. or in wraps, as sandwich spread etc.

I am a crazy fan of Indian snacks easy recipes and prefer to prepare them at home rather than buying them from outside. A homemade snack is always an ideal treat for each member of any family. So, I frequently prepare this tempting chutney at home to accompany the evening snacks.

This dhaniye ki chutney is a very quick and easy uncooked chutney recipe. It is a very simple recipe which requires minimal effort to be prepared. This spicy-flavoured chutney is prepared with a few handful ingredients which are easily available in any Indian grocery store or supermarket.

Coriander leaves: The primary ingredient of the recipe which adds taste, texture, flavour and colour to the chutney recipe.

Peanuts: It is a thickening element of the chutney. It absorbs the excess moisture of the chutney and gives a nice texture. The addition of peanuts adds taste and flavour to it.

Ginger: The addition of ginger gives a zing and enhances the taste and flavour of the chutney.

Green chilli: It gives a heaty touch to the chutney with a refreshing flavour.

Chaat masala: It gives a nice taste and flavour to the chutney.

Black salt: The addition of black salt adds a salty taste and enhances the flavour of the chutney. Try not to replace it with normal salt.

Sugar: Sugar helps to balance the taste of the chutney and enhances its taste.

Lemon juice: The addition of lemon juice gives a tangy touch to the chutney recipe.

Water: The addition of a little bit of water makes the blending easy. But don’t add too much water or else the chutney will become thin in consistency.

Dhaniye ki chutney with step-by-step photos and instructions has been provided in the ‘Instructions’ section of the recipe. Even I have included a few tips and tricks to make the recipe easier for you. If you follow the instructions properly then you will get the perfect hari chutney recipe.

The main hero of the recipe is this green herb. In the USA, it is mostly known as Cilantro and in the UK, it is popular as Coriander leaves. In India, in most of the places, it is known as Dhaniya patta. Let me share a few interesting facts about the herb.

• Coriander leaves are a very good source of minerals like manganese and magnesium.
• They help to control the bad cholesterol in our body.
• They are a good source of dietary fibre which makes them good for our digestive system.
• They are very good for diabetic patients because it helps to stimulate the secretion of insulin for controlling the blood sugar level.
• It is a great source of antioxidants which is very beneficial for our eyes.

• Wash the coriander leaves thoroughly before using. Take a large bowl of water and add a little bit of baking soda to it. Add the coriander leaves and allow it to soak for a few minutes until the dirt settles down. Then squeeze out the coriander leaves and wash them in fresh water two more times.
• If you have coriander leaves along with tender stems then you can use it. But if the stems are hard or mature then only use the leaves for the chutney or else the chutney will become bitter in taste.
• The addition of too much ginger makes the chutney bitter. So please follow the measurement.
• During the time of grinding the chutney scrap the sides every 30 seconds and again close the lid and pulse for a smoother texture.
• You can adjust the amount of green chilli according to your taste.
• The addition of sugar is entirely optional. You can skip it if you don’t like it. Adjust the amount of salt accordingly.

If the coriander leaves stems are mature and hard and you have added it into the chutney then it can become bitter in taste after grinding. So better try to skip the stems for the chutney recipe.

The addition of too much ginger can also make the chutney bitter in taste. So add it as much as required.

If your chutney is too thick then you can add 1 -2 tablespoons of water and adjust the consistency. If your chutney is too thin then a few more peanuts and grind it till smooth to make the chutney thicker.

After preparing the coriander chutney transfer it to a clean dry air-tight glass container and transfer it to the refrigerator. In this way, you can store the chutney for 3-4 days.

After preparing the chutney, you can pour it into an ice tray and cover it with aluminium foil or cling film. Transfer it to the freezer and freeze it. After that transfer the cubes into a zip lock bag and transfer it back to the freezer. This way you can store the chutney for around 90 days.

Just thaw them at room temperature or in the refrigerator before use. Don’t heat the chutney or else the flavour of the chutney will become dull. Finish the chutney after thawing. Don’t store it any more.

To prepare coriander chutney, first, if you have coriander leaves along with tender stems then you can use it. But if the stems are hard or mature then only use the leaves for the chutney or else the chutney will become bitter in taste. Pluck the leaves.

Then wash the coriander leaves thoroughly and make sure there is no dirt. Take a large bowl of water and add a little bit of baking soda to it. Add the coriander leaves and allow it to soak for a few minutes until the dirt settles down. Then squeeze out the coriander leaves and wash them in fresh water two more times. Keep it aside.

Take ginger peel its skin and make medium-sized cubes with it. Remove the stem of the green chillies and wash it.

Then take a jar of a grinder and add peanuts, ginger pieces, green chillies, and roasted cumin powder, one by one into it and close the lid. Pulse it for 30 seconds.

Then open the lid and scrap the sides. Add coriander leaves, black salt, sugar, lemon juice and a little bit of water. Close the lid of the jar and pulse it to a smooth paste. Scram the sides in every 30 seconds and again close the lid and pulse it. Your coriander chutney recipe is ready to serve now.

Many Chutney recipes have already been shared in my previous posts. You can check a few of them like

Imli ki chutney
Green Chutney
Red chutney for chaat

..And Many more…

1 cup = 250ml

• 4 cups Coriander leaves
• ¼ cup Peanuts
• ¾ inch Ginger, peeled and diced
• 1-2 green Chillies
• ½ Lemon or 2 tablespoons freshly squeezed juice
• 1 teaspoon roasted Cumin powder
• ½ teaspoon black Salt
• ½ teaspoon Sugar
• 3-4 tablespoons Water

1. If you have coriander leaves along with tender stems then you can use it. But if the stems are hard or mature then only use the leaves for the chutney or else the chutney will become bitter in taste. Pluck the leaves.
2. Wash the coriander leaves thoroughly and make sure there is no dirt. Take a large bowl of water and add a little bit of baking soda to it. Add the coriander leaves and allow it to soak for a few minutes until the dirt settles down. Then squeeze out the coriander leaves and wash them in fresh water two more times. Keep it aside.
3. Take ginger peel its skin and make medium-sized cubes with it. Remove the stem of the green chillies and wash it.
4. Take a jar of a grinder and add ¼ cup peanuts, ¾ inches ginger pieces, 1-2 green chillies, and 1 teaspoon roasted cumin powder, one by one into it and close the lid. Pulse it for 30 seconds.
5. Open the lid and scrap the sides. Add 4 cups coriander leaves, ½ teaspoon black salt, ½ teaspoon sugar, 2 tablespoons lemon juice and 3-4 tablespoons water.
6. Close the lid of the jar and pulse it to a smooth paste. Scram the sides in every 30 seconds and again close the lid and pulse it. Your coriander chutney recipe is ready to serve now.

You can serve the coriander chutney as a dip with Indian snacks like samosa, pakoda, cutlet, tikka recipes and many more.

You can use it as a spread for different kinds of sandwiches.

You can use it to prepare different varieties of wraps like tikka wrap or kathi roll etc.

You can use it as chutney for chaat and drizzle it over chaat recipes like papdi chaat, sev puri, ragda pattice, aloo chaat, chana chaat, dahi vada and many more. Adjust the consistency accordingly.

You can add the chutney in mayonnaise and make flavoured mayonnaise and use it as a spread or dip.

Dhaniye ki chutney | Coriander chutney recipe | Hari chutney recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 4 cups Coriander leaves
• ¼ cup Peanuts
• ¾ inch Ginger, peeled and diced
• 1-2 green Chillies
• ½ Lemon or 2 tablespoons freshly squeezed juice
• 1 teaspoon roasted Cumin powder
• ½ teaspoon black Salt
• ½ teaspoon Sugar
• 3-4 tablespoons Water

Instructions

1. If you have coriander leaves along with tender stems then you can use it. But if the stems are hard or mature then only use the leaves for the chutney or else the chutney will become bitter in taste. Pluck the leaves.
2. Wash the coriander leaves thoroughly and make sure there is no dirt. Take a large bowl of water and add a little bit of baking soda to it. Add the coriander leaves and allow it to soak for a few minutes until the dirt settles down. Then squeeze out the coriander leaves and wash them in fresh water two more times. Keep it aside.
3. Take ginger peel its skin and make medium-sized cubes with it. Remove the stem of the green chillies and wash it.
4. Take a jar of a grinder and add ¼ cup peanuts, ¾ inches ginger pieces, 1-2 green chillies, and 1 teaspoon roasted cumin powder, one by one into it and close the lid. Pulse it for 30 seconds.
5. Open the lid and scrap the sides. Add 4 cups coriander leaves, ½ teaspoon black salt, ½ teaspoon sugar, 2 tablespoons lemon juice and 3-4 tablespoons water.
6. Close the lid of the jar and pulse it to a smooth paste. Scram the sides in every 30 seconds and again close the lid and pulse it. Your coriander chutney recipe is ready to serve now.