Farali Chutney Recipe (Phalahari chutney)

Farali green chutney or Phalahari chutney recipe – made from coriander leaves, green chilies and coconut; eaten during the vrat or Hindu fasting. It goes perfect with farali batata vada or sabudana vada.

Faraali Chutney - Phalahari chutney for vrat or fasting

In Gujarat, we prefix the word ‘Farali’ to any fasting food. Hence the name of the chutney is farali chutney.

This chutney is also known as Phalahari chutney. Phalahari = phal (fruit) + ahaar (food or diet). That means a diet which consists fruits (it also includes dried fruits, dairy, some root vegetables and herbs). So fasting food is also called ‘Phalahari’ in some part of India.

Faraali Chutney recipe - Phalahari chutney for vrat or fasting

This chutney is made during the vrat or upvaas. As Navratri fasting going on, I have made it yesterday to serve with upwas ke batata vada. Apart from this chutney, I do make the coconut chutney for vrat as well.

For the variation, try adding some mint leaves. Or even you can substitute coconut with peanuts for different flavors.

Adjust the green chilies quantity as per your liking spiciness. But all the fasting food is usually mild, so I usually make it little spicy. So when served as a dipping sauce it gives little punch in your mouth.

Phalahari chutney or farali chutney recipe:

Farali Chutney Recipe (Phalahari chutney recipe for vrat, fasting)

US measuring cups are used (1 cup = 240 ml)
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 servings (1/2 cup)
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 ½ cups Cilantro or coriander leaves one small bunch
  • 3 Green chilies
  • 4 tablespoons Desiccated coconut or fresh grated coconut
  • 1 ½ teaspoon Lemon juice
  • ½ teaspoon Sugar
  • Rock salt (Sendha namak) to taste


  1. Wash cilantro very well and roughly chop it for easier grinding.
  2. Take all the ingredients into the blender or grinder with very little water. Quick Tip – first add water into the grinder and then other ingredients for easier grinding process with less water.
  3. And grind it into the smooth paste.
  4. Remove it to the bowl and serve.

Serving suggestion: Serve on side as a dipping sauce with batata vada, sabudana pakora, sabudana vada, sweet potato tikki or thalipeeth during the fasting days or vrat.

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  1. Tanya