Hari Chutney| Green Chutney For Chaat And Sandwiches

Hari Chutney or Green Chutney is a permanent fixture in my kitchen. I make it fresh, in small batches, and store it in the refrigerator to use as needed. And it is, indeed, super handy! Today, I’m going to tell you how I make this Green Chutney.

What is Hari Chutney?

The Hindi term ‘Hari Chutney’ literally translates into ‘green chutney’. It gets its name from its beautiful green colour, quite obviously.

For the uninitiated, this is one spicy, slightly tangy, chutney that is mind-blowingly fragrant. It is super flavourful too, and multi-purpose – it can be used in so many different ways.

How can you use Hari Chutney?

Hari Chutney aka Green Chutney can be used:

~ As an accompaniment for stuffed or plain parathas
~ As a side to a North Indian meal
~ As a spread in wraps and sandwiches
~ In Bhel, Dahi Poori, Sev Poori, Dabeli and various other chaats
~ As a sauce for pizza (Yes!)
~ In Aloo Chutney Pulav!
~ Mix it with some Imli Chutney (tamarind chutney), and it makes for a wonderful dip for bhajia, pakode, kachori, gota, dalwada, samosa and the likes.
~ Slather it on corn-on-the-cob.
~ Use it in Dal Moradabadi.

How to make Hari Chutney?

Here’s how I make the chutney. I learnt it from a Punjabi family who would sell home-made food near my house, a few years ago. It is very, very easy to make, for something that’s so useful.

In itself, the green chutney is completely vegetarian and vegan, suitable to those following a plant-based diet. It is entirely gluten-free too.

Ingredients (makes about 1 cup):

1. 3/4 cup coriander leaves and tender stems
2. 3/4 cup mint leaves
3. 1/2 teaspoon black salt
4. 1 small onion
5. 4-5 green chillies
6. 4-5 garlic cloves
7. A 1-inch piece of ginger
8. Salt to taste
9. 2-3 tablespoons water
10. Juice of 1 lemon or to taste

Method:

1. Chop the coriander leaves, along with the tender stems, roughly. Add to a medium-sized mixer jar.
2. Add in the mint leaves, along with the black salt.
3. Peel the onion, ginger and garlic cloves. Chop the onion and ginger roughly. Add the chopped ginger and onion, and the garlic cloves, to the mixer jar.
4. Chop the green chillies roughly. Add them in too.
5. Add salt to taste, the water and lemon juice.
6. Grind everything together to a smooth paste. Your Hari Chutney is ready. Store in a clean, dry, air-tight bottle, refrigerated, and use as needed.

Tips & Tricks

1. Use very fresh mint and coriander, for fragrant and flavourful green chutney.
2. Adjust the quantity of salt and lemon juice as per personal taste preferences.
3. The tender stems of coriander can be used in making the green chutney. Do not use very mature stems, as they do not get ground very easily.
4. Make sure the ginger, green chillies, coriander and mint are washed thoroughly and are free of dirt or any impurities.
5. You may use more or less green chillies, as per your personal preferences.
6. About 1 teaspoon of fried gram or some roasted peanuts can be added in while grinding, to make the green chutney thicker. I don’t use any thickening agent.
7. Some people add in a bit of sugar or jaggery too. I don’t.
8. Use very little water to grind the chutney, just as much as you need to facilitate grinding. This will ensure that the chutney does not turn too watery and that the taste is not diluted.
9. This chutney stays well for 10-15 days when stored hygienically in a clean, dry, air-tight bottle under refrigeration. I prefer making this in small batches and using it up within a week.
10. Don’t miss out the black salt (kala namak). It adds a unique fragrance and flavour to the chutney.

Did you like this recipe? Do tell me, in your comments!

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