Hari Chutney Spaghetti
Updated October 1, 2025
- Ready In
- 50 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
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.
Powered by
Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat.
- 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.)
- 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.
- 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.
- Step 5
Taste for salt, adjusting to preference, and serve immediately with more Parmesan.
Private Notes
Comments
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.
@Jean A. The Western versions of chutney do, but 'chutney' is a South Asian word and concoction, no fruit no vinegar. Hari chutni
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.
I, too, have made this recipe...as opposed to the majority of commenters. It was delicious. I did not have a green chili, so I used a tablespoon of crushed red pepper toasted in 2 of the TBSPs of butter. This added a deepened flavor that was nice. I added a bit more lemon juice than it called for. Loved it!
As a lover of cilantro i like to try this. How big is a bunch of cilantro?
I have a jar of coriander chutney in my pantry. Would it work in this recipe?
Judith--the delight in this recipe is the fresh herbiness of it. I don't think jarred chutney would do the trick.