Chef Sanjyot Keer Viral Hari Chutney Powder
Chef Sanjyot Keer Viral Hari Chutney Powder is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by RenaiSSance Diets on YouTube.
Prep: 9 min | Cook: PT0M | Total: 14 min
Cost: $9.50 total, $2.38 per serving
Ingredients
- 3 pieces Green Chilies (medium-sized, seeds removed for less heat)
- 12 leaves Fresh Coriander Leaves (tightly packed, washed)
- 12 leaves Fresh Mint Leaves (fresh, not dried, washed)
- 1 pinch Black Salt (Kala Namak) (adds tangy, sulfurous flavor)
- 1 tsp Roasted Cumin Powder (freshly roasted for best aroma)
- 1 pinch White Salt (adjust to taste)
- 4 tbsp Roasted Chana Dal Powder (finely ground roasted chana dal for texture and body)
Instructions
Gather and Prep Ingredients
Wash the coriander and mint leaves, then roughly chop the green chilies, coriander, and mint to help the blender process them.
Time: PT5M
Blend Herbs and Spices
Add the chopped chilies, coriander, mint, black salt, roasted cumin powder, white salt, and roasted chana dal powder into the blender. Add a splash of water (about 1‑2 tbsp) if needed and blend on low speed until the mixture resembles fine sand and is a bright green color.
Time: PT2M
Check Consistency and Color
Transfer the chutney to the small bowl. The texture should be sand‑like, not watery, and the color should be vivid bright green. Adjust with a few more drops of water or an extra teaspoon of chana dal powder if the texture is too thick or too thin.
Time: PT1M
Serve or Store
Spoon the chutney into an airtight container. Use immediately as a dip, spread, or accompaniment, or refrigerate for later use.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 0.5 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Low-Carb
Allergens: Chickpeas (chana dal)
Ingredient Substitutions
- Instead of Green Chilies: Jalapeño peppers, Serrano peppers
- Instead of Fresh Coriander Leaves: Cilantro leaves
- Instead of Fresh Mint Leaves: Spearmint leaves
- Instead of Black Salt (Kala Namak): Regular salt with a dash of lemon juice
- Instead of Roasted Cumin Powder: Ground cumin
- Instead of White Salt: Sea salt
- Instead of Roasted Chana Dal Powder: Roasted gram flour (besan)
Equipment Needed
- Blender (or mixer jar)
- Small Bowl
- Spoon
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Achieving a bright green color without dulling the herbs.
- Obtaining a sand‑like texture that is not too wet.
- Balancing the salt and spice levels for a harmonious flavor.
Chef Tips from the Video
- Toast the cumin seeds briefly in a dry pan before grinding for a deeper flavor.
- For an extra zing, add a squeeze of fresh lemon juice at the end.
- If you prefer a smoother chutney, blend longer and add a little more water.
Troubleshooting
Chutney turns brown instead of bright green.
Use fresh herbs, add a few extra mint leaves, and blend for a shorter time to prevent oxidation.
Texture is too watery.
Add an additional tablespoon of roasted chana dal powder and blend briefly.
Chutney is too thick and gritty.
Add a small amount of water (1‑2 tsp) and blend until smooth.
Storage
Refrigerator: Airtight container, up to 3 days.
Freezer: Not recommended, but can freeze for up to 1 month in a sealed bag.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Store the chutney in a clean, airtight jar in the refrigerator for up to 3 days.
- Stir the chutney before each use to recombine any separated liquid.
Frequently Asked Questions
What is the cultural significance and history of Hari Chutney in Indian cuisine?
Hari Chutney, meaning "green chutney," is a staple condiment across North and West India, traditionally served with snacks like samosas, pakoras, and street foods. Its bright color and fresh flavors reflect the Indian love for herb‑based sauces that balance heat and tang.
What are the traditional regional variations of green chutney in Indian cuisine?
In Gujarat, the chutney often includes peanuts or coconut; in Rajasthan, it may be spicier with extra green chilies; in South India, curry leaves and tamarind are added. The RenaiSSance Diets version focuses on a light, sand‑like texture using roasted chana dal for body.
How is green chutney traditionally served in Indian households?
It is typically served in a small bowl alongside fried snacks, as a spread inside parathas, or drizzled over rice dishes. The bright green hue makes it a visual and flavor highlight at meals and celebrations.
What occasions or celebrations is Hari Chutney traditionally associated with in Indian culture?
Hari Chutney appears at festive gatherings like Diwali, Holi, and wedding feasts, where it complements a variety of fried appetizers and adds a fresh contrast to richer dishes.
What authentic traditional ingredients are essential for Hari Chutney versus acceptable substitutes?
Authentic ingredients include fresh coriander, mint, green chilies, black salt, roasted cumin, and roasted chana dal or gram flour. Substitutes can be jalapeño for chilies, regular salt with lemon juice for black salt, and roasted peanuts for chana dal powder, though the flavor profile will shift.
What are the most common mistakes to avoid when making Hari Chutney at home?
Common errors include over‑blending, which dulls the green color; using wilted herbs, leading to a brown hue; and adding too much water, resulting in a runny consistency. Follow the critical steps for texture and color to avoid these pitfalls.
Why does this Hari Chutney recipe use roasted chana dal powder instead of regular gram flour?
Roasted chana dal powder adds a subtle nutty flavor and creates the desired sand‑like texture without making the chutney heavy. Regular gram flour can be too fine and may turn the chutney pasty.
Can I make Hari Chutney ahead of time and how should I store it?
Yes, store the chutney in an airtight jar in the refrigerator for up to three days. Stir before serving as a thin layer of liquid may separate. Freezing is possible but can affect texture, so it’s best kept chilled.
What texture and appearance should I look for when making Hari Chutney?
The chutney should have a fine, sand‑like texture—smooth yet slightly gritty—and a vivid, bright green color. It should not be watery or brown.
What does the YouTube channel RenaiSSance Diets specialize in?
The YouTube channel RenaiSSance Diets specializes in healthy, diet‑focused Indian recipes that emphasize fresh ingredients, balanced macros, and practical cooking tips for everyday home cooks.
How does the YouTube channel RenaiSSance Diets' approach to Indian cooking differ from other Indian cooking channels?
RenaiSSance Diets blends traditional Indian flavors with modern nutritional guidance, often incorporating low‑calorie techniques, portion control, and ingredient swaps while still preserving authentic taste, unlike many channels that focus solely on indulgent or restaurant‑style dishes.
Last updated: August 28, 2026
