How to make Hare Pyaaz , Neem aur Imli ki Chutney -

This chutney proves that healthy can be tasty too

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Spring onion greens (हरे प्याज़ की पत्तियाँ), Neem leaves (नीम के पत्ते )

Cuisine : Indian

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Chutney Hummus Mirchi ke Tipore Cabbage Pickle

Hare Pyaaz , Neem aur Imli ki Chutney

Hare Pyaaz , Neem aur Imli ki Chutney Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Hare Pyaaz , Neem aur Imli ki Chutney Recipe

  • Spring onion greens 5-6 stalks

  • Neem leaves 15-20

  • Tamarind , soaked in warm water marble siz

  • Oil 1 tablespoon

  • Garlic , chopped 1 1/2 tablespoons

  • Ginger , finely chopped 1 tablespoon

  • White sesame seeds (safed til) 1 tablespoon

  • Green chillies , chopped 6-7

  • Asafoetida 1/2 teaspoon

  • Salt to taste

  • Black salt 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Missi roti to serve


Step 1

Heat oil in a non-stick pan, add garlic, ginger and white sesame seeds. Sauté for a minute on medium heat, stirring continuously. Add green chillies and sauté for a minute.

Step 2

Add asafoetida and mix well. Add neem leaves and sauté for a minute.

Step 3

Roughly chop spring onions greens and add to the pan. Squeeze tamarind pulp and add to the pan and cook for 2-3 minutes. Add salt and mix well. Cook for 1-2 minutes on medium heat. Add black salt and roasted cumin powder and mix well. Cook for 1-2 minutes and switch off heat. Let the mixture cool slightly.

Step 4

Transfer the mixture into a blender jar and grind into fine paste. Transfer into a small serving bowl and set aside to cool.

Step 5

Serve with missi roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.