Products
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.
Hello Manjula Aunty,
How long can I freeze and keep the hari chutney?
Thanks for the yummy recipes. I also found your tips and the section on Spices and Grains very useful. Many thanks
Hi Vidhya,
Hari chutney can be freeze for 2 to 3 months.
Hello Aunty ,
For the last one year I have been watching your videos . They are very nice and I recently tried out the mint chutney. It turned out extremely well . Myself and mu husband loved it . It is a wonderful website to learn cooking !!!
)
Manjulaji,
What a way to serve the community. Thanks a lot for all your hard work.
May god bless you with more thoughts and enough strength to make them become a recipe.Thanks again, I love your show.
Is it 1/2 teaspoon salt or 1 AND 1/2 teaspoon salt? Thanks
What is hing?
Asafetida is a gum resin from a tree. In cooking, it gives a tang that you would otherwise get if you used onion and garlic.
If you don’t have hing/asafetida, just omit it. IMO it’s not a critical ingredient. Further if you put in to much it ruins the taste of the dish.
I tried this recipe of hari chutney. It was awesome, perfect to the dot. I used a handful of mint leaves too.
Each time I asked some of my North Indian friends for the hari chutney recipe all they would say is use Cilantro, Mint and Green chilli, but I never got the right taste nor color. Your recipe is very good. Thank you!!!