No party is complete without great food. No North-Indian appetizer is complete without hari chatni or coriander chutney. This green chutney is a tangy cilantro dip which can be made vegan and non- vegan too.
Some people use a combination of coriander or cilantro and mint while others only mint or coriander greens. Smooth texture is generally due to the addition of chutney dal or yogurt. However, there is another variation which you can make if you do not want to add lentils and yogurt to your dip. Add avocados and get your green fix in a jiffy. Avocado is easily available and comes with its nutritional benefits too. It also gives the dip silky smooth texture.
This is one recipe which is easy to make and a hit with people of all ages. You have got a winner on hand with this dip. This is is the perfect dip for any party. Best part is it can be prepared a day before.
You got so many uses for this little dip. Serve it with patties, cutlets, pies or samosas. It works great with buckwheat croquettes , paneer tikka, or tandoori chicken. It brings a great zing to any sizzler.
You can make it mild or spicy according to your taste. You can also use it for marinating any baked potatoes or chicken. Add it to some cheese and make grilled sandwiches. That tastes yum too.
- Knife to trim
- Fresh Coriander / cilantro
- Lemon or lime juice
How to make coriander chutney ?
To make the coriander avocado dip, just wash the coriander thoroughly. Blend all ingredients to a smooth dip with little water.
You can make a coriander mint chutney by blending the below ingredients together. You may also use only mint instead of cilantro in the above recipe to make avocado mint chutney.
Another method of making hari chutney.
Use salt, chilli and sugar as per taste along with 2 tbsp. chutney dal.
You can also replace the lentil with yogurt for a vegetarian option. However, the color comes out lighter.
You can also store it in freezer for months in an air tight plastic container. Just thaw an hour before your party starts.
Coriander avocado chutney| Coriander chutney recipe| Green chutney recipe
- 1 bunch coriander 2 cups chopped
- 1-2 green chillies or as per taste
- ¼ Avocado medium sized avocado,
- 2 tablespoon lemon juice or lime juice
- 2 tablespoon water
- salt as per taste
- Wash and separate coriander leaves with the stems/stalks
- In a blender add coriander leaves, avocado, chillies ,lime/lemon juice with some water and blend for 3-4 minutes until it forms a puree.
- Store in an air-tight container in refrigerator. It lasts 3-5 days easily or store in the freezer for longer shelf life.
- You may increase the quantity of avocado if you want to balance the spicyness in this dip. Also, you can alter the quantity of salt/chilies/lemon juice as per your taste and the size of the bunch of cilantro. Some people also like to add ½ teaspoon of sugar if they like it a little sweet. However, that is optional.
- If you do not like cilantro, you can use the same recipe with mint leaves.
- This chutney needs to be finished within a week as it is devoid of any preservation agents.
- You can preserve the chutney by storing it in the freezer.
- You may add mint to the chutney, but it will turn bit dark if left for a longer period of time.
Wash the leaves.Chop them and add it to ice cube trays. Put a splash of water and freeze them. Some people also like to add a drop of oil to the cubes.
Yes you can use a dehydrator to dry herbs.I have tried dehydrating mint, basil curry leaves, successfully in the past. You can dry leaves and store them in a zip lock. You can also powder them later and use it in curries and in marination as rubs.
Fill the mason jar or any glass with an inch of water . Trim the edges of herbs optionally and add it to the jar like you would make for a flower vase. Optionally, cover it with ziplock. You can also add a spoonful of sugar or change water frequently.