Haryanvi Hari Chutney
Veg
Vegan
Freshly ground coriander and green chilli chutney with garlic, ginger, and a squeeze of lemon — the everyday Haryanvi table condiment, pungent and bright, eaten with pakode, rotla, and as a dipping sauce for anything fried.
Cuisines
Haryanvi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
2-3 servings
Ingredients
|
1 cup | Cilantro , chopped |
|
1/2 cup | Mint , fresh leaves |
|
2 tablespoons | Lemon juice |
|
2 cloves | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
2 | Green Chili , slit |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Salt |
|
1 teaspoon | Sugar |
|
1/4 cup | Water |
Instructions
- 1 Wash the coriander and mint leaves thoroughly under running water.
- 2 Roughly chop the coriander and mint leaves.
- 3 Peel the garlic cloves and ginger.
- 4 Add the coriander leaves, mint leaves, lemon juice, garlic, ginger, green chilies, cumin seeds, salt, and sugar to a blender.
- 5 Add a little water to help in blending.
- 6 Blend all the ingredients to a smooth paste.
- 7 Taste the chutney and adjust salt or lemon juice if needed.
- 8 Transfer the chutney to a serving bowl.
Tips
For a spicier chutney, add more green chilies. Store in an airtight container in the refrigerator for up to a week.