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, Manjula,
Thank you very much for these recipes, and for your kindness.
I’ve cooked the cilantro chutney, it’s very, very good. My husband and I enjoyed it very much.
eternal_m
hello
nice website
i like indian food
Hello Majulaji,
How can i preserve this chutney in the fridge in the liquid form lie ketchup?
Rupa.
Hello Rupa,
Hari chutney changes the color and taste if you refrigerate for more then 3 to 4 days, I like to freeze it in ice cube trays that is the best way I have found to store.
hello Manjula, I just noticed that a lot of Indian cuisine require asafetida (hing), I just want to know why do you use it for, what does it do in food or cooking, and can I omit it, and If I do, does it affect the taste of the food. thanks. Greetings from Saudi Arabia, Mohammed.
Hello Mohammed,
asafetida(Hing) is used since it gives a nice smell to your food.Many people do not like its smell in normal condition but when it is processed with other materials, it gives very nice smell to the food.For example, next time when you cook any dry green vegetable, just take one or two pinch of hing and make it powder(if not already) and put it in oil which we use for chaunk(Bagar) along with cumin seeds.
Indian food processing is based on keeping health in mind. Hing is a medecine and helps in diagestion of food properly. So tase and health are two reasons for using it.
Additional to above, Few benefits which I know and have realized for other regular used Spices
1. Chilly powder: Conatins good amount of Iron, Vitamin A,C,B and E.
2. Termeric powder: Anticeptic, Blood purifier
3. Corriander seeds powder: Chilly and termeric creates heat, so corriander is opposite.It is cold oriented.Contains Vitamins A,B and C.
4. Salt: Contains Iodin and watery in nature.
5. Hing: Helps in digestion of food
6. Cumin seeds: hign in protein(alomst 17% per 100 grams).Also it is cold in nature.
hi manjula aunty,
my name is swarupa.i want biscuits with all purpose flour and sugar and egg or if you now any thing.because i love bisuits.i am search in many web sights.i am tried out some of your recipes like bread pakoras,bundgobi and mutter and some of your recpies.my husband like it.so please post recipe biscuits to my mail id.thank u aunty.
Dear Manjula Sister ji,
I was wondering if u could post mint chutney? I make prety good mint chutney but i love the ones at the restaurants (u know the sweet kind). Also, are u from punjab?Ok take care. thanks for everything.
Pardeep
Pls. can u guide me with recipe of mawa barfi, like pink, green in color. Barfi which is made out of khoya.
thanks.
hi! manjula aunty, i wanted to ask that why don’t you put onions in any of your recepies???
Hi Manjula Aunty,
What brand of mixer/blender you use while grinding coriander/mint for making chutney especially hara chutney? Because while I make hara chutney at home, it doesn’t come out at right consistency. I want to buy a mixer/blender to grind coriander/mint for making chutney at home . I have a coffee grinder but I can’t grind coriander/mint leaves with water in it……………as I can’t use water while grinding in coffee grinder(the manual says so). So, plz plz help me. I am waiting for your suggestions.
Thanks
Meenaxi
Hello Meenaxi,
For chutney I use magic bullet very handy and small blender.
Dear Manjula Aunty, I got married three years ago and came to the U.K. after the wedding. I started cooking only after I got married and my my husband taught me
I basically only knew how to make channa dal for two years. I connect the laptop in the kitchen and have recently tried out some of your recepies like ginger asparagus and today we made chaat. My husband loved it. Thank you ever so much.