Mint and Coriander Green Chutney also referred as Hari Chutney or Dhaniya Podina Chutney, is a simple Indian Condiment that goes well with anything, be it grilled, fried or as a spread of dip.
It can be easily made with only four key ingredients, namely, Coriander leaves, Fresh Mint, Green Chillies and Lemon. This can be easily stored in refrigerator for good few days. There are many other variants of this same Chutney, but sharing the one that I have learnt from my mother. The idea of adding lemon is to preserve this chutney for longer and giving a tangy taste.
Preparation time : 10 minutes
Cooking time : NA
Serving : One bottle of 250 ml
- Fresh coriander – 2 bunch(100 gram each)
- Fresh mint leaves – 1 bunch(30 grams)
- Green chillies – 7-8
- Lemon – 1(big size)
- Roasted Cumin Powder – 1/2 tablespoon
- Black Salt – 1 teaspoon
- Salt – As per your taste
- First of all remove (just) the hard stalks of coriander from the bottom, pluck the leaves of mint from the stem and cap from chillies. Now wash coriander, mint and green chillies thoroughly.
- Add them to a blender jar and grind them to a fine paste with the help of little water.
- Now add Roasted cumin powder, black salt and normal salt. Add juice from the lemon and give one more grind for few seconds just to mix everything evenly.
- Transfer the chutney to an airtight jar and keep it in Fridge. You can keep this easily for one week.
Enjoy it with your favourite snacks.
- You can adjust the amount of mint and coriander according to your taste. I always keep a 2:1 ratio while buying bunches of both coriander and mint.
Similarly you can increase / decrease amount of chillies and lemon juice depending upon how hot and tangy chutney you want.
Adding Roasted cumin powder is optional but believe me it enhances the taste and flavour of chutney two times.
If you can get raw mangoes in the chutney if you have one. Just peel and cut raw mango and grind with mint and coriander leaves.
If you want your chutney to look thick, you can add 1 tablespoon of Bhujia to it at the time of grinding, as it will absorbs all extra water.