📝 About This Recipe
This quintessential Indian condiment is a refreshing explosion of herbal brightness, balanced by the sharp tang of lime and a lingering heat from fresh green chilies. Known as 'Hari Chutney,' it is the soul of Indian street food, offering a cooling contrast to spicy snacks and grilled meats. Our version uses a touch of roasted cumin and ginger to add an earthy complexity that elevates it from a simple dip to a gourmet relish.
🥗 Ingredients
The Fresh Greens
- 2 cups Fresh Cilantro (tightly packed, including the tender stems for maximum flavor)
- 1 cup Fresh Mint Leaves (tightly packed, stems removed as they can be bitter)
Aromatics and Spice
- 3-4 pieces Thai Green Chilies (stems removed; adjust for desired heat level)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 2 pieces Garlic Cloves (peeled)
- 1 small piece Shallot (roughly chopped for a subtle sweetness)
Seasoning and Texture
- 1 teaspoon Roasted Cumin Powder (freshly toasted for the best aroma)
- 1/2 teaspoon Kala Namak (Indian Black Salt) (provides a signature savory, sulfurous depth)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1 tablespoon Roasted Peanuts or Chana Dal (the secret to a thick, creamy consistency that doesn't separate)
Liquids
- 2 tablespoons Fresh Lime Juice (acts as a preservative and keeps the color bright)
- 2-3 tablespoons Ice Cold Water (use only as needed to facilitate blending)
- 1 piece Ice Cube (prevents the blender blades from heating and dulling the herbs' color)
👨🍳 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 them dry or pat with a kitchen towel; excess water will make the chutney runny.
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2
Pick the mint leaves from the woody stems. For the cilantro, keep the tender stems as they hold a concentrated amount of flavor and essential oils.
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3
In a small pan over medium heat, lightly toast the cumin powder for 30 seconds until fragrant, being careful not to burn it.
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4
Place the roasted peanuts (or chana dal), ginger, garlic, and green chilies into the base of a high-speed blender or food processor.
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5
Pulse these aromatics first until they are coarsely chopped. This ensures no large chunks of garlic or ginger remain in the final smooth sauce.
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6
Add the washed cilantro, mint leaves, toasted cumin, black salt, sea salt, and sugar into the blender.
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7
Pour in the fresh lime juice. The acidity is crucial here to prevent the chlorophyll in the greens from oxidizing and turning brown.
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8
Drop in one single ice cube. This is a professional chef's trick to keep the mixture cold during the high-friction blending process, preserving that electric green hue.
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9
Blend on medium speed, adding ice-cold water one tablespoon at a time, only if necessary to get the blades moving.
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10
Stop and scrape down the sides of the blender with a rubber spatula to ensure every leaf is incorporated.
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11
Continue blending until the texture is smooth and velvety. Avoid over-blending, which can aerate the sauce and make it pale.
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12
Taste the chutney. Adjust the salt or lime juice if needed—it should be zesty, spicy, and incredibly fresh.
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13
Transfer the chutney immediately to a clean glass jar.
💡 Chef's Tips
Always use the cilantro stems; they contain more flavor than the leaves and provide a better texture. To keep the chutney vibrant green for days, ensure you use cold water and don't skip the lime juice. If the chutney is too spicy, add a teaspoon of Greek yogurt or a few more peanuts to mellow the heat. Avoid using a very large blender for a small batch; a NutriBullet or a small food processor works best for this volume. Store in an airtight glass container in the fridge for up to 5 days, or freeze in ice cube trays for long-term use.
🍽️ Serving Suggestions
Serve as a dip for crispy vegetable pakoras or golden samosas. Slather generously onto a Bombay Sandwich with thinly sliced potatoes, cucumbers, and beets. Drizzle over grilled Tandoori chicken or paneer skewers for a zesty finish. Mix a tablespoon into plain Greek yogurt to create a quick and cooling Raita. Pair with a crisp glass of Riesling or a salty Mango Lassi to balance the spice.