Hari Cilantro Chutney

1 big bunch of chopped Cilantro (green coriander)
3 green chopped chilies
3 tablespoons of lemon juice
1/2 inch ginger
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon oil
1 teaspoon sugar
Pinch of asafetida (hing)
Method

Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water
as needed.

Taste and adjust salt, green chilies, or lemon juice as desired.

Tips:

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.
Variations:

Mix mint leaves (without stems) with cilantro half and half.

Serving Suggestions:

To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.
To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.

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