Soil and water contamination by heavy metals, such as chromium, poses a significant food safety concern. Scientists are suggesting various remedial strategies to address this burning problem worldwide. Chromium-VI causes detrimental morphological, physiological and metabolic impacts on plant system. In this research, we examined how citric acid influences the reduction of stress caused by Cr-VI stress in mung bean (Vigna radiata) seedlings. Results showed that Cr exposure led to diminished plant growth, decrease in the photosynthetic pigment levels and antioxidant enzyme activity. Addition of citric acid with chromium improved shoot and root length, total chlorophyll, chlorophyll a, chlorophyll b, carotenoids, anthocyanin, total sugar and reducing contents, phenol and flavonoid levels in plants. Furthermore citric acid supplementation increases ROS scavenging enzyme activities while proline, MDA and H2O2 levels declined. These results concluded that citric acid boosted the antioxidant system of test seedlings to diminish the toxicity of Chromium-VI. Hence, application of exogenous citric acid might be a useful strategy for alleviating Cr-VI toxicity in mung bean seedlings in Cr contaminated field.