Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too.
In its basic bare bone form, green chutney is a blend of coriander, mint, chilies and lemon juice with different spices used in different homes and regions of the country. It is a popular condiment in India and is mostly enjoyed with snacks like samosa, pakoras (deep fried fritters), chaat, with grilled meat, as spreads in wraps and rolls and also as a side during meal times.
This is an extremely versatile condiment and allows you to do whatever you want with it. I often use this as a base sauce for my curries, esp. for meat/chicken and fish. It works wonderfully as a marinade too.
Mint & Coriander Chutney- Indian Green Chutney
Ingredients:(makes about 1.5 cups)
- 2.5 cups fresh coriander (cilantro) leaves
- 1/2 cup fresh mint leaves
- 1/2 small onion, coarsely chopped – Optional
- 6 – 8 cloves garlic
- 1/2 inch fresh ginger, peeled and chopped – Optional
- 3 hot green chili peppers, or to taste
- 2 tablespoons fresh lemon juice
- 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
- 1 teaspoon cumin seeds
- 2-3 tablespoons fresh grated coconut (optional)
- salt to taste
Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.
Serve as condiment, dip or spread.
Stored in an airtight container, the chutney will stay good in the refrigerator for up to a week. The extra may also be frozen. The frozen chutney usually changes to a deeper green color, but there is no change of taste. Thaw and use the chutney.