05 Nov Green Chutney Premix Recipe | Green Chutney Powder | Instant Green Chutney Recipe

Posted at 12:39h in Masala/Powder Box, Sides & Condiments, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on November 5, 2025 by blessmyfoodbypayal

Green chutney premix recipe | green chutney powder | Instant green chutney recipe with step wise pictorial and video method.

Just add premix in a bowl, add water and it’s done. Chutney making was never this easy.

Green chutney, popularly called Hari Chutney is a staple food in india when it comes to enjoy the snacks or street food. There may be a variety of snacks/street foods but almost every second dish is associated with green chutney.

Samosa, Aloo tikki, Bread pakora, Paneer pakora, mirchi bhaji, Onion pakoda, Moong dal pakoda, Batata vada, Sabudana vada, Dahi puri, Sev puri, Bhel puri, Ragda pattice, Aloo chaat, Bombay sandwich, Veg cutlet sandwich, Paneer roll / frankie, Bread roll, Paneer tikka, Hara bhara kabab, Veg seekh kabab, Malai chaap, Dhokla, Khaman, Kachori (moong dal or pyaaz) and Dabara (Jammu special) are some of the snacks/street foods and other favourites which are incomplete without green chutney.

WHY GREEN CHUTNEY PREMIX?

This question erupts in many minds that why to make this premix when making green chutney at home is the easiest task ever, much easier than making this premix?

This question has many satisfactory answers:

1. Making a chutney while travelling is not feasible and as such you can carry this premix anywhere. Although we personally aren’t much convinced with this reason because why to carry own chutney when you are going to eat the snacks from outside and especially travelings are for a couple of days so one can manage without this too.

2. If you are living in hostel or on rent out of your home town with limited setup. In such a situation you can manage to make snacks at home but getting into right chutney becomes difficult most of the times. And usually you and up with tomato ketchup with every kind of snack.

3. The third and last is the one we can resonate with ourselves as well. We don’t have a space at home to grow our own plants, coriander, mint & curry leaves in this case. So whenever there’s a need for the chutney, we specially buy the leaves from the market. Few gets used and rest go to the refrigerator and most of the times get spoiled.
There must be many in our kind of situation and this premix is such a helpful for all of us.

STORAGE OF GREEN CHUTNEY PREMIX

Store the premix in a clean air tight glass jar and place in the refrigerator. It stays good for upto 6 months.

STEP WISE PICTORIAL RECIPE OF GREEN CHUTNEY PREMIX RECIPE

Take a pan and add cumin seeds and chana dal. Dry roast for 3-4 minutes or until dal and cumin turns slightly brown.

Remove the pan from the heat and while the pan is still hot, add hing, dry ginger powder, black salt and salt. Roast for a minute. Let it turn cool down completely.

Add coriander, mint, curry leaves, green chilies, dry mango powder, citric acid, chaat masala and sugar. Also add roasted ingredients from the pan.

Grind to a smooth powder.

Spread in a wide plate and leave under fan for some time so that any moisture left in the powder vanishes. Green chutney premix is ready. Fill in a clean glass bottle.

For making instant chutney, take 2-3 tbsp of premix in a bowl and slowly mix water to make the desired consistency of chutney.

Enjoy.

NOTES

Use completely dry spoon to take out the premix. Keeping it away from moisture is very important because a single drop of water can spoil the entire batch.
Discard the dull, yellow and wilted leaves.
Make sure there’s no water left in the leaves after washing.
Coriander is added with tender stems whereas there are mint and curry leaves only.
Initially we grinded in big jar but the ingredients were not grinding properly. Thereafter we shifted the ingredients (in parts) to small chutney jar and it came out good.

GREEN CHUTNEY PREMIX RECIPE – RECIPE CARD