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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Zesty Green Chutney for Snacks

Hari Chutney

(47 reviews)
"

This green chutney is like a burst of sunshine—bright and full of flavor. It was always the first thing my family would finish at any party, especially when mom made her famous samosas.

"
Zesty Green Chutney for Snacks
Prep time:10 mins
Cook time:0 mins
Total time:10 mins

Protein

1g

Carbs

3g

Fat

0g

Calories

15 kcal

Servings:
6
VeganGluten FreeDairy Free

Ingredients

fresh cilantro1 cup
(packed, stems removed)
fresh mint leaves0.50 cup
green chili1
(adjust to taste)
garlic2 cloves
ginger1 inch piece
(peeled)
lemon juice2 tbsp
(freshly squeezed)
saltto taste
water2-3 tbsp
(as needed for blending)

Spices

cumin powder0.50 tsp

Directions

Blend the Chutney

  1. In a blender or food processor, combine cilantro, mint leaves, green chili, garlic, and ginger.
  2. Add lemon juice, cumin powder, and salt.
  3. Add water, a tablespoon at a time, and blend until smooth. Scrape down the sides as needed.
  4. Taste and adjust salt or lemon juice to your preference.
Chef's tip: For a creamier texture, you can add a spoonful of plain yogurt, but keep it dairy-free if you prefer.

Serve

  1. Transfer to a serving bowl and enjoy immediately with snacks like samosas, pakoras, or as a spread in sandwiches.
Chef's tip: This chutney stores well in an airtight container in the refrigerator for up to a week, though it's most vibrant when fresh.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.