Green Coriander Chutney India Hara Dhaniya Chutney Recipes
GREEN CHUTNEY RECIPE - CORIANDER MINT CHUTNEY RECIPE
Dhaniya Pudina Chutney also known as the Green or Hari Chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. Each household and region of India have their own way of making the green chutney. This version has no onion and no garlic and tastes fresh and delicious. This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for Samosas, Dhoklas, Vada Pavs, Bhel that are incomplete without this chutney. The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread. Dhaniya Pudina Chutney can be stored in the fridge in an airtight container up to a week and so you can make a big batch of it and add it to your sandwiches or chats anytime you like. Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe. If you are looking for more Chutney recipes here are some : Date and Tamarind Chutney Recipe | Khajur Imli Chutney Kadale Chutney (Fried Gram Chutney) Recipe Ripe Guava Chutney Recipe (Amrood Ki Chutney)
Provided by Archana Doshi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 10
Steps:
- To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
- The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
- Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
- Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.
GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)
Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.
Provided by Busters friend
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Wash coriander, drain well to remove any excess moisture.
- Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
- Remove to a serving dish.
- Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
- Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
- Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.
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