Hari chutney (coriander-mint chutney)
AI-drafted · awaiting admin review
A bright green chutney of fresh coriander, mint, green chilli and lemon, served with snacks, sandwiches and meals.
Region: All of IndiaOccasion: With pakoras, samosas, chaat and sandwichesTime: 10 minServes: About 1 cupVegan
Ingredients
- 1 cup packed coriander leaves with tender stems
- ½ cup packed mint leaves
- 2 green chillies
- 1-inch piece of ginger
- 1 tbsp lemon juice
- ½ tsp roasted cumin powder
- ¼ tsp black salt
- Salt to taste
- 2–3 tbsp cold water
- 2 ice cubes (helps keep the colour)
Method
- Wash the herbs well and drain.
- Put everything in a blender with the ice cubes and a little water.
- Grind to a smooth paste, adding water only as needed.
- Taste and adjust salt and lemon. Keep refrigerated and use within two days.
History
Fresh herb chutneys ground on a stone sil-batta were a daily part of Indian meals long before blenders came into kitchens.
Significance
This chutney is the standard partner for Indian snacks and street food, and a simple way to add fresh herbs to every meal.