Hari means green in Hindi, and aptly describes this Indian staple. Hari chutney is like ketchup in most Indian households (So much so that when I went to non-Indian barbeques as a child, I would demand for red AND green ketchup. Alas, I never received my latter request).It adds a little zing to just about everything. In fact, one of my roommates in college used to swear by her signature sandwich: bread, hari chutney, and plain potato chips. With only a few ingredients, it's incredibly easy to make and a great dish to have handy in the fridge year round. It goes great with most of the recipes on this blog, so I figured I might as well share my recipe.
Though it's traditionally made with only fresh cilantro, I like to add mint when it's in season.
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| (Photo of my very own backyard mint plant. I don't understand why mint is so expensive at the grocery store considering it is the fastest growing plant in my garden). |
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What you need:
(add more/less depending on how much you want to make and how you want it to taste. This recipe makes about 1 cup)
- Fresh mint leaves - 1 cup
- Fresh Cilantro - 2 cups
- Green chilies/jalapenos - 2
- Garlic - 2 cloves
- Sea salt - to taste and to sprinkle
- Extra virgin olive oil - 2 tbsp
- Lime juice - 1 tbsp
What you do:
- Blend all the ingredients in a food processor while drizzling in the olive oil. Don't let it get too smooth because I think a little texture makes for a better chutney. Taste it and make sure you like it.
Done! You can refrigerate it for a couple of weeks, but I guarantee you it won't last that long. Note:
Some people add a quarter of red onion to the mix, so you can try that
as well. I personally think it tends to overpower the other flavors, but
go with whatever tingles your taste buds.
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