Hari Chutney is an indispensable part of Indian meal specially a must as snacks or savories accompaniment. Like ketchup and other popular condiments, hari chutney can be used in a different ways. This mouth watering condiment goes well with everything from Chat, Samosas, Pakoras, Kebabs to seafood.
The key ingredients of this chutney are mint leaves, coriander leaves and Lemon Juice. It can be prepared using both the leaves or with any one of these greens. Lemon juice is used for bringing tangy taste to it but lemon juice plays an important role in keeping its green colour intact for longer time. So even if, tamarind pulp or green mangoes are also used for tangy taste, lemon juice is must.
For giving body to this chutney, onions are also used. I have seen, spring onion greens brings vibrant green colour to this chutney and this also helps to keep the chutney green for longer time. However, it cannot be stored more than 2 days even in fridge.
Monsoon in knocking and its time to enjoy chaat, pakoris with this refreshing Hari Chutney.
- Spring onion with greens 2-3
- Bunch of Coriander leaves
- Bunch of Mint leaves
- Green Chili 2
- Ginger 1 tspn
- Chopped Green Mango (without skin) 1 cup
- Lemon juice 1 tbspn
- Kachri powder ½ tspn(Optional)
- Regular/Black salt to taste
Wash everything nicely till the soil particles in the leaves are washed.
Chop the greens and onion .
Put everything in mixer grinder alongwith lemon juice and pulse it till thick paste is formed.
Transfer into a bowl.
Enjoy with hot savories. Mix it with yogurt to make a tangy dip. People love it as sandwich spread too.