{"id":211,"date":"2008-08-20T14:35:56","date_gmt":"2008-08-20T21:35:56","guid":{"rendered":"http:\/\/ecurry.com\/blog\/?p=211"},"modified":"2015-01-25T19:41:38","modified_gmt":"2015-01-26T02:41:38","slug":"mint-coriander-chutney","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/mint-coriander-chutney\/","title":{"rendered":"Mint & Coriander Chutney- Green Chutney"},"content":{"rendered":"

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Green chutney, usually known as hari chutney<\/em>, 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.<\/p>\n

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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<\/a> (deep fried fritters), chaat, with grilled meat<\/a>, as spreads in wraps and rolls and also as a side during meal times.<\/p>\n

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<\/em> <\/a>too.
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Mint & Coriander Chutney- Indian Green Chutney<\/em><\/h2>\n


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Ingredients:<\/strong><\/em>(makes about 1.5 cups)<\/em>
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  1. 2.5 cups fresh coriander (cilantro) leaves<\/strong><\/li>\n
  2. 1\/2 cup fresh mint leaves <\/strong><\/li>\n
  3. 1\/2 small onion, <\/strong>coarsely chopped – Optional<\/em><\/li>\n
  4. 6 – 8 cloves garlic<\/strong><\/li>\n
  5. 1\/4 inch fresh ginger, <\/strong>peeled and chopped – Optional<\/em>
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  6. 3 hot green chili peppers, <\/strong>or to taste<\/em><\/li>\n
  7. 2 tablespoons fresh lemon juice<\/strong><\/li>\n
  8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency<\/strong><\/li>\n
  9. 1\/2 teaspoon cumin seeds<\/strong><\/li>\n
  10. 2-3 tablespoons fresh grated coconut <\/strong>(optional)<\/em><\/li>\n
  11. salt to taste<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/p>\n

    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.<\/p>\n

    Serve as condiment, dip or spread.<\/p><\/blockquote>\n


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    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.<\/p>\n


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    Related Posts:<\/strong><\/p>\n

    Mint Coriander Radish Chutney<\/a><\/strong><\/em><\/p>\n

    Chimichurri<\/a><\/strong><\/em><\/p>\n

    Aam Murabba\/Green Mango Relish<\/a><\/strong><\/em><\/p>\n

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