Hari Chutney: Green Chutney: Coriander Chutney: Indian Chuteny For Chaats

Every morning is beautiful these days, looks like sun is really happy shining bright and crisp. No, I still don’t believe that spring is here, I am pretty sure that this unpredictable English weather will show its real colours soon ;-). Till then, I am going to enjoy some summer coolers and quick snacks. If you are an Indian, you will understand and know that all the snacks are accompanied with chutney. We just can’t have snacks without chutney-it’s like a necessity. Serve daal pakodas (lentil fritters) to us without chutney and you will see only frowns. So be it Bombay sandwich, aloo tikki or dhokla we need chutney.

Green chutney also known as Hari Chutney or Coriander Chutney (dhaniya ki chutney) is the most preferred and is used for street foods like ragda patties or pani puri. I have posted three green chutneys before, one with raw mango (kacha aam/kairi); one with mint (pudhina) and lastly one with the Indian gooseberries (amla). Today’s chutney is the most common version- made with coriander leaves, green chillies and some spices. Every street vendor in India makes it this way.

This chutney is ridiculously easy and straight forward, just put everything together and grind into smooth paste. You can adjust it as per your taste- add more chillies if you like it spicy, or more lemon juice if you like tangy chutneys. You can pair it with almost anything-pulav, tikkis, parathas, kichadi, dosa but the most preferred way is to use it on chaats, bhel puri or sev puri.

For us, it is one simple and healthy green chutney dip. A great nibble snack for summer time. Use as a dip with roasted bread, savoury biscuits, chips or cheese crackers (like here). Do give this indian style green chutney a try.

Ingredients:

1 bunch of coriander leaves (2 cups)

1 green chilli

1 teaspoon asafoetida/hing

2 tablespoon lemon juice

Salt to taste

1/4 teaspoon cumin seeds/jeera

Method:

Wash and chop coriander leaves properly.

Add everything together in the grinder and grind into smooth paste. Add water if needed.

Notes:

This is coriander (dhaniya) chutney recipe, so I did not add mint. If you want you can.

You can also use ginger and garlic in this chutney.

This keeps well in the fridge for 3 days. To see how to freeze chutney, see my tip here.

Serving suggestions:

Use in wraps or in pitta pockets with salad.

Serve as dip with crackers, chips or nachos.

Great side for idli, dosa, chilla or Indian flat bread.

Serve with any snack, especially Indian snacks.