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.
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.
Green Chutney Recipe, Hari Chatni
- 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
- 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.
- 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.