Hari chutney -Coriander mint chutney

No party is complete without great food.No North-Indian appetiser  is complete without hari chutney.This green chutney is a tangy coriander mint dip.

When you combine freshness of mint, with coriander and chillies,it makes a smooth dip.

It also adds the spice to all the tea time savouries.

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 marination for 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:

Print Recipe

4.5 from 4 votes

Coriander Mint dip -hari chutney

Green chutney is a tangy dip which can add the zing to any meal.

Prep Time10 mins

Cook Time0 mins

Course: Dips and condiments

Cuisine: Indian

Keyword: green chutney, hari chutney

Servings: 8

Ingredients

• 1 bunch coriander
• ½ bunch mint
• 1-2 green chillies
• 2-3 tbsp fried bengal gram/chutney dal/1 avocado
• 1 small ginger piece Optional
• 2 tbsp lemon juice
• ½ tbsp sugar
• salt as per taste

Instructions

• Wash and separate coriander and mint leaves.
• 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.

Notes

Note: This chutney needs to be finished within a week as it is devoid of any preservation agents.
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.

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