Hari Chutney (Fresh Coriander and Green Chilli Chutney)
A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.
Ingredients
Equipment: Blender or small chutney grinder, small bowl, airtight jar
Method
Wash the coriander and mint well in cold water and shake off as much water as you can. Pat dry with a clean cloth so the chutney does not turn watery.
Dry roast the cumin seeds in a small pan over medium heat for about 30 seconds, until fragrant. Tip them out to cool, then crush lightly.
Put the coriander, mint, green chillies, garlic, ginger, crushed cumin, lemon juice, salt, sugar and chaat masala in the blender.
Add the cold water and ice cubes. Blend in short pulses, scraping down the sides, until the chutney is smooth and thick like a pourable paste.
Taste and adjust: more salt for depth, more lemon for sharpness, or a pinch more sugar to soften the heat. If it is too thick to scoop, blend in a spoonful of water.
Transfer to a bowl or jar. Serve at once, or chill for 15 minutes so the flavours settle. It should be bright green and taste fresh, sour and hot.
Cooking tips
- Use the tender coriander stems as well as the leaves; they carry a lot of flavour.
- Blend with a little cold water or ice and for as short a time as possible, as heat from the blades darkens the chutney.
- Add the lemon juice just before serving if you want the brightest colour, as it dulls the green slightly over a day or two.
- Remove the seeds from the chillies for a gentler heat.
Substitutions
- Replace the lemon juice with 1 tsp of tamarind paste for a deeper sour note.
- Swap the mint for more coriander if you do not have it, though the chutney will be less cooling.
- Stir in 2 tbsp of thick plain yogurt for a creamy version, and keep it refrigerated.
- Use a pinch of citric acid (limu ka sat) instead of lemon juice if lemons are out of season.
Serve with
"Serve with samosas, pakoras, shami kabab, seekh kabab or fries. Spread it inside a sandwich or bun kabab, or stir a spoonful into yogurt for a quick dip."
Storage
Keep in a clean airtight jar in the refrigerator for up to 4 days. Press a piece of cling film onto the surface to limit darkening. Freeze in ice cube trays for up to 1 month.
Reheating
No reheating needed. Serve cold, and stir well before using. Thaw frozen cubes in the refrigerator for about an hour.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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