Green Chutney (aka Hari Chutney, Coriander-Mint Chutney or Cilantro-Mint Chutney) is an evergreen (pun intended!), versatile and mega-popular Indian condiment that is used in multiple ways to enhance the flavor of various appetizers, snacks and entrees. Its most popular usage is as a dipping sauce or as a condiment with many popular Indian snacks such as Stuffed Potato Bread Rolls, Gobi Pakora, Moong dal Pakora, Aloo Tikki Chaat, Matar Chaat, Papdi Chaat, Bread Pakoda etc. It is also used as a marinade for both veg (corn, paneer, tofu) & non-veg (chicken, beef) food, or as a spread for wraps and sandwiches - in short, it can pretty much be used for most cooking and dining activities.
Green Chutney has a zingy, zesty taste that comes from the its piquant ingredients - mint, lemon and hot chillies that are added to the cilantro. The spiciness levels can easily be controlled by manipulating the amount of hot chillies in the recipe. This delicious condiment tremendously amplifies the flavor of its accompanying dish. My mom always kept our refrigerator stocked with Green chutney and Tamarind chutney, and any meal felt incomplete without these chutneys. Now I am sharing this wonderful recipe with you, I hope it will enhance the flavor of all your foods too :)
GREEN CHUTNEY / HARI CHUTNEY RECIPE
1/4 cup packed fresh Mint leaves
1/2 cup sliced onion
2 Serrano Green chillies or to taste; destemmed & roughly chopped
3 tbsp water
1/2 tsp sugar
1/2 tsp fresh Lemon juice or to taste
1/4 tsp salt or to taste
How to make Hari Chutney
- Add cilantro, mint, green chillies, onion and water into the blender. Grind to form a smooth paste.
- Add salt, lemon juice and sugar. Mix. Adjust seasonings as per your taste. Add more water if mixture is too stiff.
- Store it in refrigerator.
The chutney can last for almost a week in the refrigerator if kept well-sealed.
Add 1 chilli at a time and taste to check the chutney's hotness (as chillies can vary in heat).