Hari Chutney Spaghetti

By Zaynab Issa

Updated October 1, 2025

Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready In
50 min
Rating
4(94)
Comments
Read comments

In the time it takes to bring a large pot of water to a boil, you can make a batch of herby, bright and spicy green chutney, also known as hari chutney (hari means “green” in Hindi). When combined with Parmesan, butter and pasta water, the chutney transforms into a silky, tangy sauce that clings perfectly to pasta. This chutney is a classic South Asian cilantro-based version, but feel free to incorporate other tender herbs like dill, mint or basil. 

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Ingredients

Yield:4 to 6 servings

  • Kosher salt (such as Diamond Crystal) 

  • 1 large bunch cilantro, leaves and tender stems, roughly chopped

  • 1 green serrano chile (deseeded to reduce the heat if desired), roughly chopped

  • 4 garlic cloves 

  • 1 large lemon, juiced (3 to 4 tablespoons)  

  • 1 pound spaghetti 

  • 4 tablespoons butter, cubed 

  • ½ cup finely grated Parmesan, plus more for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

58 grams carbs; 29 milligrams cholesterol; 404 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 275 milligrams sodium; 15 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high heat. 

  2. Step 2

    Meanwhile, add cilantro, chile, garlic, lemon juice and 1 teaspoon salt to a blender or small food processor. Blitz until smooth, adding water by the tablespoonful as needed to help the blending. (You should have between ¾ cup to 1 cup of chutney.) 

  3. Step 3

    Add spaghetti to the boiling water, toss with tongs, and cook until nearly al dente, 8 to 9 minutes. Just before draining, reserve 1 cup pasta water. Drain pasta and transfer it back to the pot. 

  4. Step 4

    Over low heat, add the butter, Parmesan, green chutney and ¼ cup pasta water to the pasta and toss vigorously until everything is combined and the sauce clings to the noodles, adding more pasta water as needed to form a silky sauce. 

  5. Step 5

    Taste for salt, adjusting to preference, and serve immediately with more Parmesan. 

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Ratings

4 out of 5
94 user ratings
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Comments

NW

Why chop anything, roughly or not, if it’s going into a blender or food processor? Granted pieces need to be small enough to fit into a blender, but other than that, save yourself some time.

Ellen S

@Jean A. The Western versions of chutney do, but 'chutney' is a South Asian word and concoction, no fruit no vinegar. Hari chutni

Ellen S

My comment sailed off before I finished writing! Hari chutni made from cilantro, green chiles, yogurt, lime juice, and salt is eaten with samosas and other snacks.

Bhargav

I added a handful of cashews to the blender to get a more creamy sauce

Mak

Loved this! The cilantro is a fun and unique addition to pasta staples (garlic, pasta water, lemon, chillies). Also a super easy dish to make that definitely doesn’t take 50 min (more like 20).

Pisya

I made this recipe for 1 packet (500g aka 17.6 oz) of pasta and found the sauce to be very light and almost not noticeable. If I will make it again, I will make 2x the sauce because I could not taste it

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