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.
[...] Cilantro Chutney, not strictly Persian, but great on bread or with rice [...]
By green chillies, she means jalapeno peppers.
Just curious–for those of us in the United States: when you say green chilies do you mean green bell peppers? Or anaheim or poblano chilies?
Thank you!
manjulaji….tried out this chutney today…it turned out just great…..thankyou so much for sharing such easy and tasty recipes….
Hi Manjula,
I’ve tried a few of your recipes now and they always turn out great, thanks in no small part to the informal and relaxed way you describe the process! Just tried this chutney recipe even though I’m not a huge fan of coriander and it’s great, quite refreshing! I though it was a little too “coriandery” for me though, so I added a teaspoon of ginger powder and half a teaspoon of Sumac and that helped smooth to coriander top note out a little, so if anyone reads this, you might want to try that for a slightly different taste.
[...] Cilantro Chutney [...]
i tried some of ur receipes.really gud.thanks aunt.
For those who don’t want to use asafetida (hing) because you can’t get it locally or think the smell is too vile in your spice rack, just use some onion powder instead.
You can just omit hing and make the rest of the recipe as is. Hing is not necessary in hari chutney.
[...] for Martha Rose Shulman’s Creamy Cucumber Salad. And a quick side project to put together some cilantro chutney means I can use up the left over tofu from last week’s dinner experiment in this [...]
Dear Manjula,
Thanks a ton for your recipes. Btw, I guess you have mistakingly used the word ‘Ginger’ for ‘Adrak in this recipe. Request you to change it to ‘Garlic’ as ‘Adrak’ is known as Garlic in English.
Hope this request wud be taken in the right spirit.
Thanks & Regards
Anamika
NO, its known as ginger. guess you are mistaken……Thx
LOL… ‘Adrak’ is known as Ginger in English and not Garlic. You should have checked the dictionary before advising Manjula Aunty.
If you’re using hindi then Adrak is definitely ginger.
The hindi work for garlic is lehesan,
Aunty anyways doesnt use onion and garlic in her cooking