No party is complete without great food. No North-Indian appetizer is complete without hari chutney. This green chutney is a tangy coriander mint dip. When you combine freshness of mint, with coriander and chilli, it makes a smooth dip. It also adds the spice to all the tea time savories. 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. However, we suggest you prepare it fresh. After all, as it takes only few minutes to prepare just before the party!
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, and also tandoori chicken. It brings a great zing to any sizzler. You can make it mild or spicy according to your taste. Add avocado to make a vegan version or yogurt to make it vegetarian. It gives a silky smooth. 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.
Ingredients for hari chutney
Read the recipe of coriander mint dip below:
Coriander Mint dip -hari chutney
- 1 bunch coriander
- ½ bunch mint
- 1-2 green chillies
- 2-3 tablespoon fried bengal gram/chutney dal/1 avocado
- 1 small ginger piece Optional
- 2 tablespoon lemon juice
- ½ tablespoon sugar
- salt as per taste
- Wash and separate coriander and mint leaves. You can run it in hot water to remove the dirt.
- In a blender add mint and coriander leaves, avocado/chutney dal, chillies and ginger with some water and blend for 3-4 minutes until it forms a puree.
- Add salt, sugar and juice of lemon.
- Store in an air-tight container in refrigerator.It lasts 3-5 days easily.
You can preserve the chutney by canning it or storing it in the freezer.
Also, you can alter the quantity of sugar/salt/chilies/lemon juice as per your taste and the size of the bunch of mint/coriander.
To avoid the chutney from getting blackish, add salt after grinding. You may also reduce the qty of mint. Boil water and wash the leaves so that all the dirt on them is removed. However this is optional.
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