Green chutney
Hari chutney, or green chutney, is served in India with most street snacks. It is fresh coriander and mint blended with green chilli, ginger, garlic, lemon juice and a handful of peanuts into a smooth, vivid green sauce. It is hot, herby and refreshing. It is served with samosas, pakoras, sandwiches and grilled meat. There is no cooking — it takes a quarter of an hour. The peanuts give it body and stop it turning watery.
Your own work in that: 5 min.
- Preparing the herbs 10 min
- Blending 5 min
Step by step
0 / 8 doneWash the herbs
Wash and dry the coriander and mint. Cut only the thickest stalks from the coriander — the thin ones have lots of flavour. Pick the mint leaves.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Thin coriander stalks stay in.Prepare the extras
Peel the ginger and garlic. Remove the chilli stalks — keep the seeds for a hotter sauce.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Load the blender
Put the peanuts, ginger, garlic, chilli, lemon juice, sugar and salt in the blender, with the herbs on top.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Hard ingredients at the bottom, herbs on top.Blend
Blend, adding the cold water a spoonful at a time, until smooth. Cold water protects the colour — heat from the blender darkens the herbs.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Season
Taste and adjust with salt, lemon or chilli. The chutney should be hot, tangy and fresh.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Transfer to a bowl
Spoon the chutney into a bowl or small jar.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Vivid green — straight after blending.Yoghurt version
For a milder sauce for grilled meat, mix half the chutney with 3 tablespoons of thick yoghurt (plant-based for a vegan version).
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Serve
Serve with samosas, pakoras, sandwiches, tikki and grilled meat.
Ingredients: 1 bunch coriander with thin stalks · ½ bunch mint leaves · 2 pcs green chillies · 10 g ginger, a 2 cm piece · 1 clove garlic · 20 g unsalted roasted peanuts · 1 pcs lemon, juice (about 2 tablespoons) · ½ tsp sugar · ½ tsp salt · 3 tbsp cold water · 3 tbsp thick natural yoghurt for the mild version (optional)
Before you start
Colour
Green chutney darkens on contact with air. Press cling film onto its surface or cover it with a thin layer of lemon juice.
Without peanuts
Instead of peanuts add a spoonful of roasted chana dal, sold in Indian shops. If you leave them out altogether, add half a teaspoon of ground cumin for aroma — the sauce will then be thinner.
Storage
A chutney of fresh herbs and garlic keeps 3 days in the fridge. For longer, freeze it in an ice cube tray — thaw the cubes in the fridge.