ReceptnaptárCoriander chutney with lime
Hari chutney (green chutney) is the indispensable, bright green, fresh-tasting dip of North Indian street food: great with samosas, pakoras, tandoori chicken and sandwiches. Made of coriander, chilli and lime in ten minutes.
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Method
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- Wash the coriander and mint thoroughly and drain; the finer stalks can be used too.
- Roughly chop the onion, ginger and chillies.
- Put everything into a food processor or blender with the lime juice and water.
- Pulse a few times, then blend for 30-40 seconds, scraping down the sides and adding a little more water if needed.
- Adjust with salt, sugar and lime juice to taste.
- Serve at once, or chill in a tightly closed jar.
Source: Wikibooks Cookbook – Coriander Chutney (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Lime juice also preserves the colour; without it the chutney may turn brown.
- Adding ice or cold water when blending helps keep the bright green.
- A thicker dip can be made with yogurt or a little coconut.
- Keeps in the fridge for 3-4 days, or frozen (in ice-cube trays) for 2-3 months.
Frequently asked questions
What can I use it for?
Samosas, pakoras, tandoori chicken, sandwiches, rice, or any dish needing a fresh dip.
Why is it bitter?
Too many coriander stalks or over-blending can cause it; add a little sugar and lemon juice.
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