Hari Chutney should be renamed as the Versatile Chutney, as the sky is the limit when it comes to its usage in the kitchen. Green chutney is basically an accompaniment to many chaats, so intertwined that you cannot separate it.
It is made of Coriander and Mint / Pudina (earing its other name, Coriander-Mint Chutney), ground along with ginger, green chilli, and other spices. This chutney can be prepared a day before and stored in the refrigerator for a week or in the freezer for longer life. It’s a lifesaver recipe because if you have unexpected guests at home or when your family suddenly craves for chaat, you can fulfil their wishes. Also this recipe involves No Cooking, I know, it’s a bliss.
Three pillars of chaat are the three chutneys namely,
- Green chutney
- Garlic chutney
- Sweet Dates Tamarind chutney
They are inseparable and complement each other in their flavours and taste. These chutneys are used in Sev Puri Chaat, Dahi puri, Dahi Papdi Ragda patties, Bhel puri, and the list goes on. Apart from chaat, it can be used in Club sandwiches, Kathi rolls, wraps. It’s a healthy dip as mint and coriander along with ginger; aids digestion and increases the appetite. I highly recommend for kids, especially if they are fussy eaters.
In short, Green chutney is a boon to chefs and chaat lovers.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲.
Click here to jump to recipe card!
Clean and wash coriander leaves, mint leaves.
Take a mixer jar and add the Greens.
Then add tamarind.
Later add green chilli, ginger, garlic, roasted peanuts and sesame seeds. Then add jaggery powder, cumin powder, salt, black salt and sugar.
Pulse it in the grinder. Then add ½ cup water, and grind it into a fine paste. Finally, add 1 tbsp lemon juice and grind it again.
Green chutney is ready, transfer into an airtight container. Store it in the refrigerator for a week or in the freezer for a longer duration.
Recipe Card
Prep time : 10 minutes
Cooking time: 0 minute
Cuisine : North Indian
Category : Accompaniment / Chutney
Serves : 1 ½ cups.
Author : Manimala
Ingredients:
Coriander / Dhaniya leaves – 2 cups heaped (tightly packed)
Mint / Pudina leaves – 1 cup heaped (tightly packed)
Ginger – 1 tbsp chopped
Garlic – 1 tsp chopped
Green chillies – 4 or 5 nos
Tamarind – 1 tsp
Groundnut – 2 tbsps roasted
Sesame seeds – ¼ tsp roasted
Cumin / Jeera powder – 1 tsp
Jaggery – 1 tsp
Sugar – 1 tsp
Black salt – ½ tsp
Salt – ½ tsp
Lemon – 1 tbsp
Water – ½ cup
Instructions:
- Clean and wash coriander leaves, mint leaves.
- Take a mixer jar and add the greens, tamarind, green chilli, ginger, garlic, roasted peanuts and sesame seeds, jaggery powder, cumin powder, salt, black salt and sugar. Pulse it in the grinder.
- Then add ½ cup water, and grind it into a fine paste.
- Finally, add 1 tbsp lemon juice and grind it again.
- Green chutney is ready, transfer into an airtight container. Store it in the refrigerator for a week or in the freezer for a longer duration.
Notes:
- You can interchange the ratio of coriander and mint leaves according to your palette.
- Roast the peanuts and sesame seeds to impart a nutty flavour.
- Feel free to change the sugar and salt measurements to suit your taste buds.
- Lemon and sugar help to retain the colour of greens.
- I always use brown sugar at home, you can replace it with white sugar.
- Garlic is optional, can drop it if you don’t consume it.
- don’t add too much water than mentioned as the chutney has to be thicker consistency while storing. You can add water later when you it serve for chaat.
Now time for the Kitchen secrets...😉🤩
You can make a quick version of Kati roll using Green chutney and Garlic chutney as a spread with slices of Cucumber, carrot, olives and cheese…. instant roll is ready for kid’s lunch box…👫🍱
7 Replies to “Green Chutney For Chaat”