Hara Dhaniya Chutney

Hara dhaniya chutney (Coriander chutney) is a must have in almost every Indian home. It is made with fresh coriander leaves, it complements your Indian snacks/starters/finger foods and can also be used for sandwiches/ rolls/wraps.

It is one such thing that can spice up your meal, even if it a simple dal(pulses) and rice combo for lunch or dinner, just one spoon of this chutney can add oodles of flavor and taste to your simple home cooked meal. You can store this chutney in the refrigerator for around 1-2 weeks.

So let’s have a look at the recipe of Hara Dhaniya Chutney!!!

Course: Sauces/Chutneys/Dips

Cuisine: Indian

Servings:1 bowl

Ingredients :

  • 1 bunch chopped fresh coriander leaves (approx 2 cups) 
  • 1-inch ginger
  • 2-3 green chilies
  • 1 small onion cut roughly chopped
  • 5-6 garlic cloves
  • 2 tsp peanuts
  • 1-2 tsp lemon juice
  • salt to taste
  • Water as required


  1. In a blender add 1 cup fresh coriander leaves, ginger, green chili, onion, garlic cloves, peanuts, lemon juice, salt, and water.
  2. Blend all the above ingredients together till you get a smooth paste like consistency.
  3. And Voila… Fresh hara dhaniya chutney (coriander chutney) is ready.
  4. Store the chutney in the refrigerator in an airtight box.

hara dhanita chutney


  • Instead of peanuts you can use Daariya/Daaliya (roasted gram dal)
  • Can also add one tsp curd to give it a creamy texture.
  • Can use rock salt or black salt instead of regular salt.



Masoor Dal Vada

Masoor dal vada is a great snack, the main ingredient is saboot (whole) masoor dal (Indian brown lentils). blended with ginger, green chilies, and garlic. It can be deep fried or pan fried as per your preference.  It is very quick, easy and a yummy snack. Masoor dal vada has a crunchy texture and can be savored with a steaming hot cup of masala chai (tea), especially during the rainy season.

So let’s have a look at the recipe of Masoor Dal Vadas !!!

Masoor Dal Vada Recipe:

Course: Snacks/Starters/Appetizers

Cuisine: Indian

Servings: 4


  • 1 cup Sabut Masoor dal  (Indian brown lentils)
  • 2-3 ginger pieces peeled and cut into 1 inch each
  • 4-5 green chilies
  • 8-10 garlic cloves
  • Salt to taste
  • Water if required
  • 2 tsp Gram flour
  • Oil to deep fry
  • Coriander for garnishing

Cooking Instructions:

Wash 1 cup masoor dal and soak in water for at least 6-8 hours.

Once it is soaked well, transfer to a grinder.

Add ginger, green chilies, garlic cloves, and salt.

Grind all these to make a smooth paste.

Add a little water if required to adjust the consistency.

Transfer this into a bowl and add gram flour to the masoor dal paste and mix it well.

Heat oil in a pan and once the oil is hot fry the vada on medium flame.

Once it turns golden brown on both sides, drain the excess oil on a paper towel.

Serve hot and yummy  Masoor dal vada with coriander chutney.


To make pan-fried version, best is to make round shape tikkis, to cook it evenly on both sides.

Keep the batter consistency thick and coarse for pan fried version.

Apply cooking oil on your palm to avoid it sticking to your hands and easily make the tikkis.

If the batter becomes runny, adjust gram flour (besan) accordingly.