Water is the most ubiquitous material in nature and most vital for domestic purposes such as drinking, cooking, washing, bathing, etc. Water treatment (WT) is currently among the major areas of research due to the depletion of water resources and fear mongering regarding environmental pollution, which has compelled the upgrading of conventional WT technology toward recycling and reuse. In this project we use the powder of neem leaf, dried banana peel, and guava leaf as coagulants to treat the greywater from the kitchen. This work provides information related to natural bio-coagulants such as neem leaf, dried banana peel, and guava leaf powder and their merits and limitations, outlines the performance of turbidity of greywater by adding different proportions of coagulants and highlights their efficiency of coagulation mechanism, turbidity removal, and color. Although chemical coagulants are efficient in WT, they are usually expensive, toxic, associated with health issues and non-sustainable. So the sustainable alternative is the use of natural coagulants such as neem leaf, dried banana peel, and guava leaf powder, which are readily available, economical, easy to use, biodegradable, non-toxic, eco-friendly, and effective. It could be concluded that the natural bio-coagulants have the ability to remove turbidity greatly in waste water, hence it has a great potential to replace chemical coagulants in greywater water treatment.