Hari Chutney – Cilantro Chutney
February 4th, 2007 filed under Chutneys / Pickles, Vegan
Hari (Green) chutney is made with fresh cilantro (green coriander) and a variety of spices. This chutney is a must-have for every fridge. Tastes delicious with pakoras, samosas, chaat and many more popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
Ingredients:
- 1 big bunch of chopped Cilantro (green coriander)
- 3 green chopped chilies
- 3 tablespoons of lemon juice
- 1/2 inch ginger
- 1 1/2 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon oil
- 1 teaspoon sugar
- Pinch of asafetida (hing)
Method:
- Blend all ingredients, except the cilantro, into a paste.
- Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
- Blend well and add more salt, green chilies, or lemon juice to taste.
Tips:
- Using little oil and sugar help keeping the color fresh.
- You can make hari chutney in large quantities in advance and freeze it in ice cube trays. When ready to serve, defrost as many cubes of hari chutney as needed. If you freeze the hari chutney immediately after preparing, the chutney will not lose its bright green color and freshness.
Variations:
Mix mint leaves with cilantro half and half (just use mint leaves no stems)
Serving Suggestions:
- To make a delicious dip for vegetables, chips, or crackers, mix 1 part chutney and 3 parts yogurt.
- To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
hi
can u please tell me that ,,,, how long i can preserve this hari chetni in fridge with out freezing ,,,,,,
thankyou
sumiya sultana
for about a week.
Namaste Manjula aunty,
I love your recipes. Please tell me what kind is green chilies do you use for this chutney? I live in US and as you know many kinds of chillies are available in store.
Thanks
Ankitha,
I mostly use Serrano peppers
Just got done making two chutneys ( hari and tamarind) for the dinner party tomorrow. They taste fabulous!
Hello Aunty,
SatSriAkal!!
I tried the cilantro chutney today and it was fabulous. Much better than the dhania chutney in a jar with garlic and preservatives in it. Thank you.
I have a request: ginger pickle with tomato in it. It is quite popular side chutney with Dosa/idli. Please advice on the recipe or even better… a video!
Thank you.
Ayesa
Hi Manjula
I’ve made this chutney three times. The first batch was amazing but the second & third were quite bitter. I know it was the cilantro because I tasted a leaf and it was bitter. Are there different types of cilantro? I got mine from an asian market in the fall. Should I cut the stems off and use only the leafs? Maybe it was not ‘ripe’ (picked too young or too old)? I would really love to make it again. Is there anything I can add to lessen the bitter taste? If you have any advice, I’d really appreciate it. Thanks. Fantastic site by the way!
Nina,
If stems are not tender cut the stems.