Coriander chutney
Recipe detail
Ingredient list
- 1 big bunch of chopped cilantro (green coriander)
- 3 green chopped chilies
- 3 tbsp of lemon juice
- ½ inch ginger
- salt to taste
- 1 tsp cumin seeds
- 1 tsp oil
- 1 tsp sugar(optional)
- Pinch of asafetida (hing)
Preparation
- Blend all ingredients in a mixer, and blend until smooth. Add water as needed.
- Taste and adjust salt, green chilies, or lemon juice as desired.
Notes
- Using a little oil and sugar keeps the color fresh.
- While cleaning cilantro (hara dhania) chop off just the thick stems.
- You can make hari chutney in large quantity in advance and freeze it in ice cube trays.
- Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.
- If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
- You can substitute coriander with mint leaves to make mint chutney