Hari Chutney, mint-coriander dip

by Kanika Samra

Summers are here, not news anymore…I know. But the season, no matter how sultry, hot and irritating it can get; brings with it some of my favourite fruits and vegetables. While in the fruit department, mangoes are an absolute favourite in our household, when it comes to greens we enjoy a couple in addition to spinach; mint & coriander! 🙂
The combination of these two herbs with the right amount of sweet, savoury and tangy flavours makes for a refreshing dip that is a summer staple for us. I do make it off and on during the winters, but in the summers chilled mint chutney works wonders; it can be a lip smacking base for sandwiches or a dip with snacks and fresh veggies or just a condiment with your meals. A chutney is basically a condiment. In India there are many kinds of chutneys, some that are blends of raw ingredients and other that are cooked.
The best part about the hari chutney is that it requires half an hour’s work for a product that will easily last from a week to 10 days in your fridge unless you lick the container clean before that! You will need to get mint and coriander in advance, of course. I’ve recently started using more coriander in comparison to mint, since mint darkens faster. So, if you add equal parts mint and coriander it may turn a dark, blackish-green after a day or two. Worry not, the taste remains unchanged, just give it a good mix.

Hari Chutney
Fresh Chutney

Prep time:15 to 20 minutes, to grind 10 minutes

Ingredients for Hari Chutney:

2 bunches of fresh coriander (cilantro), about 500 gms
1 bunch of fresh mint, about 250 gms
1 tomato
1/2 red onion, or 1 depending on the size
2-3 cloves of garlic
1 by 1/2 inch piece of ginger
2-3 small green chillies
Salt and pepper to taste
A pinch of red chilly powder
1 tsp sugar
2 tsp anardana powder (dried pomegranate seeds). You can also use tamarind paste to increase the tanginess of the chutney.
Juice of 1/2 a lime

Herbs
Mint and Coriander

Method: 

First, remove the lower, thicker corianders stalks. I keep the soft branches whole with the leaves and then wash them thrice in a water bath. After each wash remove the leaves and drain in a colander. By the third bath there should be no dust left at the botton of the bowl. For the mint, follow the same steps except remove the leaves from the stalks. Stalks of the mint plant are often stiff and can lend a bitter taste to the pulp.
Chop the onion and tomato into large chunks. Peel garlic cloves and ginger. Wash the chillies but leave them whole.

Chutney Ingredients
Blending all ingredients

Next, pile everything into a blender. I put in the leaves at the bottom and the rest of the ingredients on the top. Finishing off with the seasonings and lime juice. Sometimes single jar blenders need a liquidy consistency to get the job done. Add water little at a time until everything is blended. 

Fresh Chutney
Stages of blending

Finally, transfer the blend into a bowl and store in the refrigerator. It tastes best when served chilled with snacks like samosas, paneer tikka, kebabs, pappad, assorted breads or as a salad dip. In our place chutney needs replenishing every week! Hope you enjoy it too with your evening snacks. Do write back with your suggestions and experiences.

Green Chutney
Enjoy with some celery, carrots, cucumber or ciabatta.
Hari Chutney - Mint Coriander Dip
A delicious and refreshing dip that is perfect as an accompaniment with snacks or with a meal.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 bunches of fresh coriander (cilantro), about 500 gms
  2. 1 bunch of fresh mint, about 250 gms
  3. 1 tomato
  4. 1/2 red onion, or 1 depending on the size
  5. 2-3 cloves of garlic
  6. 1 by 1/2 inch piece of ginger
  7. 2-3 small green chillies
  8. Salt and pepper to taste
  9. A pinch of red chilly powder
  10. 1 tsp sugar
  11. 2 tsp anardana powder (dried pomegranate seeds).
  12. Juice of 1/2 a lime
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Instructions
  1. Remove the lower, thicker coriander stalks.
  2. I keep the soft branches whole with the leaves and then wash them thrice in a water bath.
  3. For the mint, follow the same steps except remove the leaves from the stalks.
  4. Stalks of the mint plant are often stiff and can lend a bitter taste to the pulp.
  5. Chop the onion and tomato into large chunks.
  6. Peel garlic cloves and ginger.
  7. Wash the chillies but leave them whole.
  8. Next, pile everything into a blender.
  9. Finishing off with the seasonings and lime juice.
  10. Add water, little at a time, and blend.
  11. Transfer the blend into a bowl and store in the refrigerator.
  12. It tastes best when served chilled with snacks like samosas, paneer tikka, kebabs, pappad, assorted breads or as a salad dip.
Notes
  1. You can also use tamarind paste to increase the tanginess of the chutney.
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