In its basic bare bone form, green chutney is a blend of coriander, mint, chillies 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.
Hari Chutney - Mint and Coriander Chutney - Green Chutney
- 2½ cups fresh coriander (cilantro) leaves, coarsely chopped
- ½ cup fresh mint leaves, coarsely chopped
- ½ small white onion, coarsely chopped (optional)
- 6 spring onions (scallions), coarsely chopped
- 6 cloves garlic, peeled and chopped
- 1 cm knob fresh ginger, peeled and chopped (optional)
- 2 hot green chilli peppers, or to taste
- 2 tablespoons lemon juice
- 3 tablespoon water, or as needed to make the chutney of a pesto consistency
- 1 teaspoon cumin seeds
- ½ teaspoon salt, or to taste
- 2 tablespoons fresh grated coconut, optional
- Remove and discard the tough stalks of the fresh herbs. Blend or puree all ingredients above (including the optional ingredients you choose to use) to a smooth consistency.
- Serve as condiment, dip or spread.
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