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.
- 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.
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- 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.