Hari Chutney

Hari Chutney

Hari Chutney

Veg Vegan

Green mint and coriander chutney — fresh coriander leaves, mint leaves, green chilli, garlic, lemon juice, and a pinch of salt ground into a vivid green, sharp, cooling paste. The essential condiment of every Delhi chaat stall, kebab counter, and samosa cart. Drizzled over papdi chaat, golgappa, dahi bhalle, and tandoori preparations. So universally present across North India that it functions as the default green sauce of the subcontinent.

Cuisines

Rajasthani Haryanvi Awadhi Himachali Banarasi Kumaoni Kashmiri Bihari Dogri Mughlai Sindhi Punjabi Delhi Garhwali Parsi

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 10 min 2-3 servings

Ingredients

1 cup fresh coriander leaves
1/2 cup fresh mint leaves
2 tablespoons lemon juice
1 inch ginger, peeled
2 green chilies
1 teaspoon cumin seeds
1 teaspoon sugar
— salt to taste
2 tablespoons water

Instructions

  1. 1 Wash the coriander and mint leaves thoroughly under running water.
  2. 2 In a blender, add the coriander leaves, mint leaves, lemon juice, ginger, green chilies, and cumin seeds.
  3. 3 Add sugar and salt to the blender.
  4. 4 Pour in the water to help with blending.
  5. 5 Blend the mixture into a smooth paste. You may need to stop and scrape down the sides of the blender a few times.
  6. 6 Taste and adjust the salt or lemon juice if needed.
  7. 7 Transfer the chutney to a serving bowl.

Tips

For a thicker consistency, reduce the amount of water. This chutney can be stored in an airtight container in the refrigerator for up to a week.