Dhaniya Pudina Chutney- Coriander Mint Chutney
We Indians so love our chutneys and my favorite one is this green, fresh, aromatic and flavorsome chutney, which is perfect accompaniment with every Indian meal. Yes, I am talking about dhaniya (coriander) and pudina (mint) chutney, also known as hari (green) chutney.
Imagine the freshness of coriander and mint combined with hot green chilies, with touch of spices and dash of lemon juice.
It is versatile chutney and goes well with all kinds of fried Indian snacks, chaat, spread on the sandwiches and my all-time favorite is with dal-roti. I simply love this spicy chutney with everything. It is not just restricted as dips for snacks and spreads, but also as marinade. In fact I have tried it to marinade chicken and fish. It came out really nice.
The recipe is quite simple to make and requires only few ingredients and a blender. People have different ways of making it, some use more mint and others use more coriander. Varying the ratio of coriander and mint changes the taste profile of the chutney. In India, my mother had an interesting way of making it. During summer time mint was easily available so she used more mint and during winter time it was more coriander. I personally like more coriander in the chutney.
The recipe here is adapted from my mother and it tastes really delicious. I just love coriander and mint and have grown eating this chutney for as long as I can remember. It was totally different story with my husband you didn’t like these herbs. It was quite funny story, although not at that time, when I made first time this chutney for him. I think we made pakoras and thought that they would go so well with this chutney. When we started eating he had pakoras but did not even touch the chutney. Later he told me that he does not like coriander. So here I was who loved it, but husband simply did not like it. I do commend him for giving it a try and slowly he started to like coriander and today he simples love this spicy chutney.
So here is the recipe
200g fresh coriander (chopped around 4 cups)
20 g fresh mint (leaves around 1.5 cups)
1 small onion
1 medium tomato
2 cloves of garlic
1-2 green chilies
1½ tsp. salt
1 tsp. red chili
1 tsp. cumin seeds
1 tsp. amchoor/ mango powder
1-2 tsp. sugar
½ tbsp. lemon juice
Wash both mint and coriander leaves and roughly chop them.
Grind together onion, tomato, garlic, cumin and green chili to a paste without adding any water. It can be done either in a food processor or using a hand blender.
Add into the mixture chopped mint and coriander and grind to make smooth paste. Add in the red chili, salt, mango powder, sugar and lemon juice and give it a quick mix.
Transfer the mixture to another bowl and taste. Adjust the heat, saltiness, sweetness and sourness according to taste.
Preparation time 15 minutes