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Fresh Hari Chutney | Make The Best Green Coriander Chutney At Home
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RECIPE
INGREDIENTS
1 cup coriander leaves, fresh
1 teaspoon lime juice
2 green chillies, deseeded, roughly chopped
2 cloves garlic, large, chopped
3⁄4 teaspoon salt, or to taste
COOKING METHOD
- Make the Hari Chutney: If making in a blender or wet grinder, add coriander leaves. Pour in lime juice; add green chillies, garlic, and salt. Pulse and grind, occasionally stopping to open the lid and wipe down the sides, to a chutney consistency. Add up to ¼ cup water if needed, being careful that it does not become too fine or watery. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind as you would any chutney / wet paste. Loosen with a teaspoon of water if needed.
- Use as a condiment as needed.
Cook’s note: This chutney can be stored in an air tight container in the refrigerator for 3 days or in the freezer for up to 1 month.
- Make the Hari Chutney: If making in a blender or wet grinder, add coriander leaves. Pour in lime juice; add green chillies, garlic, and salt. Pulse and grind, occasionally stopping to open the lid and wipe down the sides, to a chutney consistency. Add up to ¼ cup water if needed, being careful that it does not become too fine or watery. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind as you would any chutney / wet paste. Loosen with a teaspoon of water if needed.
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