Green Coriander Chutney (No onion No Garlic)
Green Coriander Chutney or we simply call it hari chutney, is a must have in our house. It goes well with simply everything. Have it in chat, rice or roti or use it in a sandwich. The spicy and a little tangy taste will keep you drooling over it. So here goes the recipe:
- A bunch of coriander (Medium size)
- 1 teaspoon of Jeera (Cumin Seeds)
- 1 teaspoon of Roasted Jeera Powder (Cumin powder)
- Black Salt to taste
- 1 small piece (1/2 a pea size) of Asafoetida or 1 teaspoon of Asafoetida. (Piece of asafoetida, is my special Asafoetida, which we bring from North of India. It has a very strong and a Intense flavour).
- Green chillies to taste
- 1/2 inch ginger
- 1/2 small Kairi (Raw Mango) (Optioinal as we do not get this everytime)
- A handful of pudina leaves (Mint) (Optional – I add it sometimes. One can add more mint, like in the ratiof of 2:1 (Corainder:Mint) , to add more mint flavour)
- Water (1-2 tablespoon)
- Wash the coriander, green chillies and the ginger very nicely in normal tap water so that all the dirt is removed.
- Drain the water using a colander. Let it sit in the colander for 5-10 minutes so that all the water is removed.
- Roughly chop the green chillies and the ginger to 1/2 an inch piece. This helps in even grinding of the chutney.
- Now simply Add all the ingredients, excluding water, in the mixer and grind it to a smooth paste. Add water only if required. (I first add a bunch of coriander, then the masala’s and then the coriander again, so that the chutney grinds to a smooth paste).
- When serving add a dash of lemon juice to it. If adding Kairi(raw mango), lemon juice is not required.
- I store this in an air tight container in freezer. When I require it I simply defrost it.
- One can add onion, palak or cucumber to increase the volume of the chutney. I have used onion, yet to use palak or cucumber.
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