Cilantro and Green Chili Chutney (Hari Chutney)
Bright blender chutney with cilantro, green chilies, and citrus. Vegan, gluten-free, ready in minutes with optional garlic, peanuts, or a pinch of sugar.
Ingredients
For the chutney
- 2 cups lightly packed fresh cilantro coriander leaves; thick stems removed, tender stems kept
- 2 to 4 fresh green chilies Indian or Thai style; to taste
- 2 tablespoons fresh lemon or lime juice divided
- 1/2 to 1 teaspoon salt to taste
- 1/2 teaspoon cumin seeds or 1/2 teaspoon roasted cumin powder bhuna jeera
- 1 tablespoon ice-cold water optional; only if needed
Optional add-ins
- 1 to 2 small garlic cloves optional; peeled
- 1 to 2 tablespoons roasted shelled peanuts optional; lightly toasted
- Pinch of granulated sugar (optional, if heat is too sharp after tasting)
Instructions
Make the chutney
- Wash cilantro well. Spin dry or pat dry so the chutney does not turn watery.
- In a blender jar, add cilantro, green chilies, salt, cumin, and garlic and peanuts if using.
- Add half of the lemon or lime juice. Start with 1 tablespoon cold water, or skip water if the cilantro still has a little moisture.
- Pulse first, then blend in short bursts until the chutney looks bright green and mostly smooth, without getting hot from friction.
- Taste. Add the remaining citrus if it needs lift. Add a tiny splash of water only if the blades are struggling.
- If the heat feels too sharp, add the pinch of sugar and blend for 2 to 3 seconds.
Notes
Color: Blend in short bursts; over-blending can dull the green and add bitterness.
Cold: A few ice cubes or very cold water helps protect color in warm kitchens.
Stems: Tender upper stems add flavor; trim tough lower stems to reduce bitterness. Storage: Refrigerate in a clean airtight container; best color within 2 to 3 days. Freeze flat in a bag or in ice cube trays if you want longer storage.
Thicker chutney: Add more cilantro or a spoon of roasted peanuts and blend briefly. Too spicy: Add more cilantro, a spoon of yogurt (not vegan), or a small pinch of sugar; serve with cooling sides.
Stems: Tender upper stems add flavor; trim tough lower stems to reduce bitterness. Storage: Refrigerate in a clean airtight container; best color within 2 to 3 days. Freeze flat in a bag or in ice cube trays if you want longer storage.
Thicker chutney: Add more cilantro or a spoon of roasted peanuts and blend briefly. Too spicy: Add more cilantro, a spoon of yogurt (not vegan), or a small pinch of sugar; serve with cooling sides.
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