Hari (green)chutney
Indian herb dip
Servings Prep Time
1large bowl full 30minutes
Servings Prep Time
1large bowl full 30minutes
  1. Clean, wash and roughly chop the coriander leaves and the stalk together to form 3 cupfuls of leaves.
  2. Clean the mint leaves and use one cup heaped of the leaves
  3. Slit the chillies and remove the vein in the centre if you do not want it very spicy. if you desire a spicy one roughly chop the chillies and add.
  4. Into a blender add the mint leaves, coriander leaves, salt and chopped chillies.
  5. Blend adding very little water. Use the pulse mode initially to chop down the content and the add a tbsp of water at a time.
  6. Blend to nearly a smooth paste. Now add the juice of one lemon and blend further.
  7. Once a smooth blend, remove and check for the balance of salt and tartness from the lemon. If desired add more lemon juice
  8. Store in airtight container in the refrigerator or freeze in ice trays
  9. Remove the quantity you desire for the snack and enjoy.
Recipe Notes

More combinations

  • ginger garlic- use one inch of fresh, clean ginger root and 8-10 cloves of garlic.
  • nuts- for nuts I prefer to blend in a handful of walnuts.
  • yoghurt- 1cup of the above chutney in two cups of thick creamy natural yoghurt.Whisk well to blend.
  • Sandwich chutney- while blending the greens add a slice of bread.