If you love chaats and that too spicy ones, then you will be a big fan of hari ( green in Hindi) chutney. This spicy green tangy chutney accompanies all the tikkis and kebabs too.
This one is a quickie and my version is sans onion or garlic so can be eaten with Upvaas food too (i.e. food eaten during fasting. I know fasting and food sound Oxymoron, nonetheless 🙂 )
Let us see what all we need and how it is done.
Ingredients
- Fresh Coriander 1 bunch
- Mint / Pudina – 1 small fistful
- Green chillies – 3-4 ( Per spice levels)
- Ginger – 1 inch long stem
- Cumin seeds – 1 tsp
- Salt to taste
- Lemon – 1
- Hing / Asefoetida – 1 pinch
Process
- Clean and wash coriander to remove any mud or rotten stems/ leaves. Do not discard stems, as they provide bulk to the chutney and also is high in nutrients. Keep this aside on a draining board to drain excess water.
- Separate the leaves from the pudina stems and wash them thoroughly to remove any soil/ dirt and keep it alongside coriander to drain excess water.
- Peel and cut ginger into smaller pieces
- Now in a blender add the greens, chillies, ginger, salt, Jeera, hing and squeeze the juice of one full lemon.
- Blend all of this into a smooth paste.
- Check the taste and adjust salt or lemon if required.
- Store it in an air tight glass bottle to help retain the moisture and colour.
- Store it in refrigerator. This chutney stays fresh for a week almost.
What goes well with it
- All kebabs and tikkis taste awesome with this spicy green chutney.
- You can use it while making water for pani puri along with other spices.
- The green chutney adds zing to plain Jane upma too.
- We can use this as a spread to make Bombay masala sandwich.
- And obviously it is the key ingredient in all chaat items like Ragada cutlets, sev puris, dahi puris etc etc. Happy Chaatneying 🙂
Oota ayita 