Much like the tamarind chutney I previously added to my larder, this hari chutney is just as versatile and popular in Indian cooking. The main ingredients are coriander and mint and thanks to the lemon juice, the vivid green colour is retained. The colour and flavours are undoubtedly alive and kicking! This chutney goes beautifully with just about any Indian dish, I reckon, especially with fried snacks like samosa, grilled meats or chaats. There are many versions online, so here’s mine.
Recipes where I’ve used hari chutney –
makes 1 cup
Combine all ingredients in a mortar and grind to a paste using the pestle. Alternatively, use a food processor. Store in a sealed container in the fridge.