Hari chutney / Mint chutney

Hari chutney (green chutney) is very important accompaniment for chaat and our Indian starters or snacks. Chaat is served with 2 chutneys one is green chutney (hari chutney) and tamarind chutney or tamarind and dates chutney. Green chutney is also known as chaat chutney or hari chutney. It is made with fresh herbs and can be made in minutes. It is so versatile, that it goes with any chaat, pokaras, samosas, dhoklas, sandwiches or any starter. It is the most favourite accompaniment to go with starters or snacks. I prepare my green chutney with mint or coriander or with both in a simple way and sometimes add more spices to it, which I will be sharing with you. Below I have given 2 chutneys for which ingredients may differ but method of grinding is the same. Both tastes good and easy to make. No snack is complete without this hari chutney.

Preparation time: 5 mins

Total time: 8 mins

Cuisine: North Indian

Serves: 2 to 3

Spiciness: Hot

Ingredients

    Mint chutney

  • Mint leaves – 1 cup or 25 gms
  • Ginger – 1/4 tsp
  • Green chillies – 2
  • Salt - as per taste
  • Lemon juice – 1 tbsp or more
  • Cumin seeds – 1/4 tsp
  • Water – 3 tbsp or 1/3 cup
  • Sugar – 1/2 tsp

    Mint and coriander chutney

  • Mint leaves – 1 cup or 15 gms
  • Coriander leaves (with stalks) – 1 cup or 30 gms
  • Green chillies (medium) – 3
  • Onion (small) – 1/2
  • Ginger – 1/2 tsp
  • Salt - as per taste
  • Lemon juice – 1/2 lemon or 2 1/2 tbsp juice
  • Water – 1/3 cup
  • Sugar – 1/2 tsp

Method

  • Wash the herbs and keep it aside.
  • If you are using coriander leaves, chop roughly with the thin stalks.
  • You can grind any of the above chutney.
  • Add all the ingredients in a mixer or liquidiser one by one with required amount of water, grind to a paste.
  • Serve with any snack or starter or chaat.

Notes

  • You can avoid cumin seeds in both the chutneys as per your taste.
  • I have used the mint chutney (avoid cumin seeds and sugar) for the pani puri water, which I have shown you in my pani puri recipe.
  • Can refrigerate in fridge for more than a week or freeze in ice cube tray, and then put it in a freezer bag for months.
  • For smooth and no lumps, grind first onion, ginger and green chillies, then add mint or both coriander and mint leaves with other ingredients.
  • Sometimes I add spices like black salt and chaat masala as per taste, it gives different taste.
  • Add green chillies as per your taste and water as per the consistency you want.

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