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.

Chauka Mamra/Moodi: Puffed Rice Snack: Alternative To Poha

Those of you are following me on Instagram would know that we went to Prague and Budapest for a week and I can’t wait to share with you all the details. Now I am left with unpacking, doing the laundry and completing other tasks. What do you ladies cook on such rush days? I always tend to prepare my very favourite and my mom’s innovation snack called as Chaukha Mamra- which means stir fried puffed rice. I made this today morning and could take only picture (how sad). Mamra is also known as moodi or mori in Bengal and is mostly used in bhel or jhal muri.

I fractured my ankle during college days and my friends came to visit me, it was then when my mom came with this idea. It was a cold day and she wanted to serve my friends some hot snack, so she experimented and then this quick snack was born. I still remember my friends asking my mom for the recipe and lauding her for the amazing snack. Well, she just smiled humbly in return and said thank you. Well, she shared the recipe with me ofcourse ;-)

Chauka Mamra is like a hot bhel but similar to poha. Mr. Husband feels it’s like namkeen chawal (spicy stir fried rice) but I think the taste is more like poha. Poha is the most preferred breakfast in most of the Indian homes, the reason is simple- it’s quick and easy. Next time, when you are bored of good old poha and have mamra or moodi in the kitchen then do try this recipe. Also, If your family likes hot breakfast or prefers hot snack in the evening then this snack is a good idea. It is quick, healthy and very tasty. You can add in as many veggies as you want to make it more filling and healthy. So do try this recipe and you can thank my mom later ;-). 

Ingredients:

2 cups mamra/modi/puffed rice

1 small onion chopped

1 small tomato chopped

1 green chilli slit

4-5 curry leaves/kadi patta

1/2 teaspoon mustard seeds/rai

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder

1/2 tablespoon lemon juice

Salt to taste

1 tablespoon oil

1 tablespoon chopped coriander leaves

Method:

Take a sieve or a strainer and moist mamra/puffed rice under running water. Drain the water.

Heat oil in a pan. When hot, add mustard seeds, let it crackle.

Add curry leaves, chopped onion and green chilli. Cook till onions are half done.

Add in tomato, red chilli powder, salt and turmeric powder. Cook till tomatoes are half done.

Throw in puffed rice and mix. Cover and cook on low heat for 2 minutes.

Add lemon juice and coriander leaves. Serve hot.

Notes:

You must just moist the puffed rice, do not soak them.

You can add other veggies like potatoes, green peas, corn, green beans etc.

Serve suggestions: Always serve hot. Serve with tea as breakfast or as a evening tea-time snack.

This is a great healthy snack for kids for tiffin as well.

If you are in hurry, then do make this for quick dinner meal. Also serves well for movie snack.