Green Chutney, Hari Chatni, How to Make Green Chutney

Like tomato ketchup, green chutney is a must have accompaniment at my place. I always have this green chutney stocked up as we need it for making sandwiches, and as an accompaniment for muthias, dhokla, samosa, vada, bhajjiya….the list is endless really.

This recipe I am sharing is my mother-in-law’s. She makes this chutney for us and we shamelessly ask her to make some more when our stock is over. 🙂 This chutney freezes well and I usually stock it in the freezer for 3-4 weeks.

Mint Coriander Chutney
Mint Coriander Chutney

Having this mint coriander chutney ready is a real time saver and I am thankful for my mother-in-law’s culinary skills and her generosity for our continued supply of green chutney. There are some food supplies that I simply can not do without and yet don’t need to make.

Like my aai’s tup (homemade ghee) and goda masala, and my MIL’s green chutney. Super lucky to have two moms who simplify kitchen work. 😀

Mint Coriander Chutney Recipe: Ingredients
Mint Coriander Chutney Recipe: Ingredients

Green Chutney Recipe, Hari Chatni

Green chutney made using coriander, mint, chillies, ginger, lemon. A perfect accompaniment or dip for sandwiches and snacs such as samosa, vada, dhokla.
Course Accompaniments
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 bowl

Ingredients

  • 2 cups coriander leaves leaves and tender stems
  • 1/2 cup mint leaves
  • 2-3 chopped green chillies
  • 1 lemon
  • 1 inch piece of ginger chopped
  • 1/4th cup roasted peanut powder
  • 1/2 tsp roasted cumin seeds powder
  • salt to taste

Instructions

  • Grind chilies, ginger, coriander, and mint leaves in the mixer first.
  • Add cumin seeds and peanuts powder, and grind to a thick paste. (Do not add water.)
  • Squeeze a lemon in it and add salt to taste. (Make sure no seeds get added in the mixture.)
  • Grind one more time and then transfer to an airtight container. You can freeze and store it for 3-4 weeks.
  • Thaw the chutney and add a bit of water at the time of serving.

Notes

  • Use dark green chilies if you want to make the chutney spicy. If you are making it for toddlers or kids, use deseeded light green chilies.
  • Some people don't like the slightly sweetish taste of mint in the chutney, especially if it's going to be used as a sandwich chutney. You can use less mint leaves or even leave them out in that case.
Also See:
MumMumTime on  YouTube

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