Mint and Coriander Chutney, also known as Hari Chutney (Green Chutney) is an absolutely versatile condiment, which can be conveniently used as a spread for a quick sandwich or as a simple dip. However, as a standard it is used as a condiment with grilled or tandoor dishes. Another interesting way to use it is, as a marinade. Like I’ll be using it tomorrow when I’ll make the Tandoori Pomfret. Yes, that will be the next post.
The basic ingredients are evidently fresh mint and coriander leaves, along with green chillies with a dash of some spices. Lemon juice adds a slight tangy flavour to it. You need to simply blend all of it together. My mother also adds some chopped onions to this chutney, but I sometimes skip it. This extremely versatile chutney is worth a try.
- Fresh coriander (cilantro) leaves 2 cups
- Fresh mint leaves 1/2 cup
- Onion 1 small sized, chopped
- Green chilli 1 no.
- Red chilli powder 1/2 tsp.
- Roasted cumin powder 1/2 tsp.
- Lemon juice 2 tbsp.
- Chopped ginger 1 tsp.
- Chopped garlic 1 tsp.
- Sugar 1/2 tsp.
- Salt (preferably rock salt) as per taste
- Thoroughly rinse the herbs and pick the leaves from the tough stalks. Blend all ingredients into a smooth purée.
- Serve as a condiment, spread or dip.
- Note: This green chutney can be stored in the refrigerator for upto a week if kept in an airtight container.