Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything. In India it is used as a sandwich spread, with snacks, with papadums, with bread and with any sort of finger food.
Everything from samosas to kebabs and tikka are considered incomplete without this deliciously fresh preparation. Want to take a cheese sandwich to the next level? Use this chutney.
Mint gives freshness to this chutney. Lemon juice enhances the flavours of the mint and the coriander and prevents discoloration of the greens. The chilli gives bite. The black salt gives that uniquely Indian flavour.
This chutney is also used to prepare other dishes. It is used to marinate paneer, for example, to make green paneer tikka. Mix it with yoghurt for an accompaniment to samosas.
Because it is a fresh chutney it does not keep. It will last up to a week if stored in an airtight jar and refrigerated. After a few days it will lose flavour.
You need to be careful with the mint. You need to pick the mint leaves off their stems, because the stems will make the chutney bitter. The coriander can include the stems because they add a lot of flavour. Ensure you wash the coriander and mint to remove any residual grit.
- Grind all the ingredients to a very smooth paste using a small blender or mortar and pestle. If necessary, add a little water, a tablespoon at a time.
- Remove, and store in an airtight container.
- Make sure to wash the mint and coriander to remove any grit.
- Be careful to pick only the leaves from the mint, not the stalks. The stalks will make the chutney bitter.
- Use leaves and stems from the coriander – the stems contain a lot of flavour.