Mint-Coriander Chutney — Herb Ratio and Technique (हरी चटनी)

Pan-Indian; hari chutney in some form is found across every Indian culinary tradition from Kashmir to Kerala; the specific coriander-mint-chilli combination is North Indian in origin, spread through chaat and tandoor culture

Hari chutney (हरी चटनी — green chutney) is the most-consumed condiment in Indian cuisine: a freshly ground paste of coriander (Coriandrum sativum), fresh mint (Mentha), green chilli, garlic, ginger, lemon juice, and salt. The ratio of coriander to mint determines the character of the chutney — a higher mint proportion produces a cooler, more refreshing result; higher coriander produces a herbier, more earthy flavour. The technique of wet-grinding (blender or stone grinder with water) versus dry-grinding changes the texture — wet-ground chutney is smoother and lighter green; stone-ground is darker, coarser, and more oxidised. Fresh chutney must be used the same day — refrigerated overnight it turns brown and loses its volatile herb aromatics.

Used as a dipping sauce for chaat, snacks, samosa, pakora, and tandoor preparations. Applied as a spread on vada pav, sandwiches, and rolls. Its versatility makes it the most universally applicable Indian condiment.