Green Chutney

A condiment loved by all! The modest Green Chutney uses common, minimal ingredients yet comes together in minutes. It adds flavour to almost any food item you can imagine. Heck, I’ve even had a bowl of pasta that I spiked with a fiery green chutney  😁 It’s a healthy addition to your meals, aids digestion & enhances the flavour of so many dishes!
Can you imagine a plate of Aloo Tikki Chaat without hari chutney? Would samosa really be samosa without the chutney on the side? Or would that basket of pakoras taste as good if you didn’t have the green chutney to dunk them in? I think NOT. What a soul-less world this would be without the spunky condiment! Okay okay, not being dramatic here  😆
Writing down here my recipe for the quintessential Hari Chutney, without which most of our meals are incomplete. We have it with dal chawal, kachori, samosa, bhel, roti sabzi, slathered on cucumbers, with kebabs or tikkis….basically EVERYTHING. 
I make it differently each time, sometimes adding a little jeera, at times with garlic, sometimes skipping raw mango & using only lemons etc etc. No matter what the version, I love this condiment with all my heart!!

Green Chutney

Course: CondimentCuisine: IndianDifficulty: Easy
Servings

1

cup
Prep time

15

minutes
Cooking time

10

minutes

A popular tangy condiment made with fresh coriander, mint, lemon juice. Used as a dip, spread & flavour enhancer.

Ingredients

  • Fresh coriander: 2 cups; roughly chopped

  • Mint leaves: 1/2 cup; roughly chopped

  • Green chillies: 3

  • Bhuna jeera (roasted cumin) powder: 1/2tsp

  • Lemon juice: Of 1 lemon

  • Salt to taste

Directions

  • Wash the coriander, mint & green chillies well under running water. Roughly chop them.
  • Put all the ingredients in a small blender jar & blitz for a couple of times.
  • If the chutney feels too dry & isn’t getting ground well, add a few tablespoons of water & run the blender again.
  • After a few blitzes, the chutney will be ready. Chill in the fridge before you serve it.

Notes

  • Do not add too much water while grinding. Watery chutney is no good.
  • This chutney can be stored in the refrigerator for 4-5 days.
  • Add/reduce the quantity of green chillies according to your spice preference.

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