It was one of my early days in Delhi; I was sitting in an open-air restaurant at Saket. The order was placed for food after the food has arrived we started gorging. Suddenly I noticed there were two bottles on the table filled with something green. A typical Bengali girl had no idea what was this until she asked her husband about it. He replied this is Hari chutney. Then he went on stating, two bottles because these are two variations, one is Dahi wala hari chutney and the other one is Plain hari chutney which they make without the yogurt. The condiments were completely new to me, I’ve never seen them in my life before in Kolkata, so, I tasted both of the chutneys taking a few drops from each bottle on my plate. I loved and admired the taste. After that the story is short, I started making Hari Chutney regularly in my home. This Green Chutney is a versatile one, which goes well with almost everything. From sandwiches to chaat. From tikkis to tandoori items. You can serve this chutney with almost anything. Very easy to make, and this chutney stays pretty good in an airtight container for weeks in the refrigerator.
Green Chutney/Hari Chutney
Green Chutney, popularly known as Hari Chutney in India is a versatile condiment that goes well with any snack. Also, it works great as a layer in sandwiches.
Ingredients
- 400g- Coriander leaves
- 8-10- Garlic cloves
- 2-3- Green chillies (Adjust as per your tolerance)
- 1 tsp- Chaat masala
- 1 tsp- Roasted cumin seeds (jeera) powder
- Salt to taste
- Juice of ½ lemon
Instructions
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For roasted cumin seeds powder dry fry the cumin seeds over medium heat until fragrant, don’t let them burn. When the roasted seeds cooled, grind them by using your mortar-pestle, keep aside.
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Chop the root parts off in a small portion from the bunch of fresh coriander leaves. Place them in a colander, now wash well under running water. Now chop the coriander leaves.
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In a food processor add chopped coriander leaves, garlic cloves, and green chillies. Blitz until smooth paste forms. Add a little bit of water into this and process further. Add water carefully, this chutney should be thick, not runny.
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Now transfer the chutney into a bowl. Add lime juice, chaat masala, salt, and roasted cumin seeds powder, mix well. Your green chutney is ready to serve.
Different sour variations for Green Chutney
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This green chutney has to be a little bit sour in taste. So you can add different ingredients to make it sour.
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You can add thick tamarind paste instead of lemon juice into this chutney.
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Curd or Yogurt can also be added. If adding, use 1/2 cup of whisked curd into this. Mix well and serve.
This chutney works with anything and everything! Isn’t?? My absolute favorite
Green chutney is a staple in my home. I add ginger to it as well.. and the other variation is – take off garlic and add ginger, a small tomato and a small onion.