Tangy, Green Coriander-Mint chutney

‘Hari chutney’ that literally means Green chutney, is something that you will always find in our refrigerator. Whenever me and ‘the husband’ go grocery shopping, it is an unsaid rule to grab coriander and mint bunches so that I can make a fresh batch of chutney the very next day.

This green chutney is a staple in every Indian household as it acts as a fantastic accompaniment to so many dishes. One can enjoy it with pakoras (fritters), in sandwiches, with poppadums or simply with the daily meals. It enhances the flavor of the plainest of dinner options.

This is a very simple process and this chutney is made with ingredients that are almost always found in an Indian kitchen.

So, give this recipe a go and enjoy!

Ingredients:

1 bunch of coriander

1 small bunch of mint

1 large green chilly

3 tbsp of lemon juice

1/2 inch ginger

2 cloves of garlic (optional)

1 1/2 teaspoon salt

1 teaspoon cumin seeds

1 teaspoon oil

1 teaspoon sugar

Method:

-Separate the coriander and mint leaves from their stems and wash the leaves well. Throw away the stems.

-Blend all the stated ingredients in a blender together with the coriander and mint leaves till you get a smooth paste. If needed, you can add a little water.

-Taste and adjust salt, chilly or lemon juice as per your personal preference.

Chutney is ready! Chill before serving and keep refrigerated.

Notes*-

-You can make this chutney only with coriander too, but I personally believe that mint adds a beautiful aroma as well as flavor to it.

-To make a delicious “Indian restaurant style” dip for poppadums, chips or crackers, mix one part chutney and three parts natural yogurt

-Chutney acts as a great sandwich spread and also goes very well with cheese.

-Chutney will be good to use for 3-4 days, stored in an airtight box and refrigerated.

-Water, if needed, should be added to the minimum, otherwise your chutney will be thin and runny.

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