📝 About This Recipe
This quintessential Indian condiment is a burst of sunshine and herb-forward brightness that elevates everything it touches. Known as 'Hari Chutney,' it balances the cooling notes of fresh cilantro and mint with the sharp heat of serrano peppers and a signature tang from fresh lime and dry mango powder. It is the secret soul of Indian street food, offering a refreshing, zesty profile that cuts through rich flavors and adds a professional finish to your home cooking.
🥗 Ingredients
The Fresh Base
- 2 cups Fresh Cilantro (tightly packed, including the tender stems for maximum flavor)
- 1/2 cup Fresh Mint Leaves (plucked from stems, provides a cooling finish)
- 2-3 pieces Serrano or Thai Green Chilies (stems removed; adjust based on heat preference)
- 1 inch Fresh Ginger (peeled and roughly sliced)
- 2 pieces Garlic Cloves (peeled)
The Texture and Body
- 1 tablespoon Roasted Chana Dal or Peanuts (provides creaminess and prevents water separation)
- 2-3 tablespoons Ice Cold Water (used to facilitate blending while keeping the color bright)
- 2 pieces Ice Cubes (prevents the blender blades from heating the herbs)
Seasoning and Tang
- 1.5 tablespoons Fresh Lime Juice (acts as a preservative and flavor enhancer)
- 1 teaspoon Cumin Seeds (toasted for a deeper earthy aroma)
- 1/2 teaspoon Amchur (Dry Mango Powder) (adds a unique fruity sourness)
- 1/4 teaspoon Kala Namak (Black Salt) (optional, for an authentic sulfurous umami kick)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Sugar or Honey (to balance the acidity and heat)
👨🍳 Instructions
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1
Thoroughly wash the cilantro and mint in a large bowl of cold water to remove any grit or sand. Spin dry or pat with a paper towel.
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2
Roughly chop the cilantro, including the stems. The stems contain more concentrated flavor and oils than the leaves alone.
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3
In a small pan over medium heat, lightly toast the cumin seeds for 30-60 seconds until they become fragrant and slightly darker.
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4
Place the roasted chana dal (or peanuts), ginger, garlic, and green chilies into a high-speed blender or food processor.
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5
Pulse these dry ingredients first to break them down into a coarse paste before adding the delicate herbs.
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6
Add the cilantro, mint, toasted cumin seeds, amchur, black salt, sea salt, and sugar to the blender.
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7
Pour in the fresh lime juice. The acid helps maintain the chlorophyll and keeps the chutney a vivid green.
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8
Add two ice cubes and 1 tablespoon of ice-cold water. The cold temperature is the secret to preventing the herbs from oxidizing during blending.
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9
Blend on high speed in short bursts. Scrape down the sides of the jar with a spatula between pulses.
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10
Continue blending until the mixture reaches a smooth, pourable consistency. Add another tablespoon of water only if strictly necessary.
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11
Taste the chutney. Adjust the salt or lime juice if you feel it needs more 'pop' or balance.
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12
Transfer the chutney immediately to a clean glass jar. Serve fresh or refrigerate.
💡 Chef's Tips
Always include cilantro stems; they are packed with flavor and provide a better texture than leaves alone. Use ice cubes or ice-cold water while blending to prevent the blender’s motor heat from turning the chutney a dull brown. If you don't have roasted chana dal, a teaspoon of yogurt or a few peanuts will also help emulsify the sauce and prevent water from weeping out. Store in an airtight glass jar for up to 5 days in the fridge, or freeze in ice cube trays for long-term use. To make it a 'creamy' style chutney for kebabs, whisk 2 tablespoons of this finished chutney into a half cup of thick Greek yogurt.
🍽️ Serving Suggestions
Serve as a dip for crispy vegetable samosas or onion pakoras. Drizzle over grilled chicken, fish, or paneer skewers for a zesty finish. Use as a spread on sandwiches or wraps to add a layer of complex heat. Pair with a chilled glass of salty Lassi or a crisp Sauvignon Blanc to complement the acidity. Serve alongside a classic Indian Thali with dal, rice, and warm buttery naan.