Dhaniya chutney is called as known as Hari chutney (green chutney). Hari chutney is a versatile and favourite Indian condiment used for chaats, as dips for samosas, pokaras or with plain roti or phulkas. Without hari chutney, any snack will be incomplete. Hari chutney can me made either with mint leaves or coriander leaves or with both also. Often mint or coriander leaves chutney made for dips or chaats are known as hari chutney. I have already shared with you mint chutney for chaat as hari chutney, now I am sharing one more spicy chutney with coriander leaves. Everyone has their own variations.
Preparation time: 5 mins
Total time: 8 mins
Cuisine: North Indian
Serves: 2 to 3
- Coriander leaves (with stalks) – 1 cup or 25 gms
- Onion (small) – 1/4
- Green chillies – 2
- Lemon – 1/2 lemon or 1 tbsp juice
- Water – as per requirement
- Chaat masala – 1/2 tsp
- Black salt – 1/4 tsp
- Salt – as per taste
- Sugar – 1/4 tsp
- Rinse corianders leaves and drain.
- Chop the coriander leaves roughly with thin stalks.
- Add all the ingredients in a mixer mentioned above ingredients and grind to a smooth paste.
- Add water as per the consistency required, while grinding.
- Check the seasoning and transfer to the serving bowl.
- Serve hari chutney with any snacks or chaat or just plain phulka or roti.
- Add chillies as per your taste.
- Add black salt and chaat masala ¼ tsp first, then increase or adjust it as per your taste.
- Add lemon juice more, if you like more sourness in your chutney.
- You can store the hari chutney in an air tight container for more than 4 days or a week.