Mint and Coriander Chutney is to North Indians what Chili con queso is to Texmex cuisine, Guacamole is to Mexican, Nam Pla is to South East Asian, and Mayonnaise is to European.

We love to dip almost any snack in this lovely, flavorful, easy to make , tangy chutney,which is an indispensable item for many street foods too , in North of India

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put into, or dipped, into the dipping sauce (hence the name). Dips are commonly used for finger foods and other easily held foods. Dip is a very widespread food. Forms of dip are eaten all over the world.
(Source:
Wikipedia)

The fresh coriander leaves with flavorful Mint leaves and few other ingredients makes the chutney a wonderful condiment to dip snacks like Samosas, Pakoras (Bhajjis), Tikkis/Patties and it is also used as a spread on bread slices to make different sandwiches.The Coriander chutney is an integral part of Mumbai's World famous Vegetable Sandwich.This Dip is also known as Hari (Green) Chutney in local language

The recipe for Mint Coriander Chutney is very versatile, you can throw in different proportions of Mint and Coriander depending upon what flavor you like to dominate. Generally More of coriander leaves and lesser amount of mint leaves are used in this condiment, but you can go ahead and experiment.



Hari Chutney/Green Chutney/Mint Coriander Chutney


Recipe: Hari Chutney (Coriander Mint Chutney)
Prep Time: 15-20 mins (that includes picking mint leaves)
Cooking Time: 5 mins
Makes: Around 1 cup of Chutney
Shelf Life: 7 days in refrigerator, but better to consume within a day or two if using tamarind and spinach
Recipe Level: Basic/Beginner
Recipe/Post by: Alka

Ingredients:
A small bunch Coriander leaves
Few twigs of Mint leaves
5-7 Spinach Leaves (optional)
2-3 Green chillies (Depending upon your taste)
Tamarind, a small lump
4-5 Garlic cloves
1 inch Ginger piece
1/2 tsp Cumin seeds
2-4 Whole Black pepper corns
1 small Onion
Salt as per taste

Special Utensils:
Food Processor / Mixer with Wet grinder jar or blender

Ingredients of Mint-coriander chutney
Ingredients used in preparing Mint Coriander Chutney

Method:
  1. Pick Mint leaves from the stalks. Pick coriander leaves, but do not discard the tender stalks.These give the volume to Chutney
  2. Addition of spinach leaves is optional, but these again add volume and nutrition quotient of chutney , making it more iron rich. So pick few leaves of spinach too
  3. Rinse thoroughly all the greens, drain excess water
  4. In a Food processor/ Mixer, throw in all the ingredients listed and pulse it few times, until you get a smooth mixture.
  5. If needed, add few spoons of water for a smoother paste.
  6. Store it in refrigerator.
Coriander leaves,mint leaves
Greens for Mint Coriander Chutney: Mint, Spinach & Coriander

Serving Suggestion:
  • Can be served as a dip for snacks, finger foods etc.
  • As a spread on Breads for making vegetable sandwich. Apply butter on one side of slice, place some slices of boiled potato and beetroots , cucumber, onions etc, spread a spoonful of chutney on other side and enjoy this Mumbai style sandwich. You can also roast this sandwich on griddle, or grill it in MW,
  • You can also use this Dip over roasted vegetables or making Bhel (Mixture of puffed rice with Farson, an iconic Mumbai Street food)

Special Notes/Tips:
  • The chutney tastes better after a day, when all the flavors have wonderfully mixed.
    Make sure to consume the chutney within a day or two, though it could be refrigerated for maximum 7 days.
  • Spinach is optional, but it adds taste, volume and nutrition to the chutney.
  • Generally lemon juice is added to this chutney. So if you want to add lemon, skip the tamarind, squeeze a lemon after grinding the mixture. Taste and adjust the tanginess.
  • In few households, tamarind juice is used instead of Lemon. Though tamarind gives a darker shade, the spinach leaves compensates that by giving a nice green hue to the chutney.
  • Opptionally some even add a spoon of sugar to the chutney which adds an entirely different flavor.


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13 comments

  1. Sunshinemom // 15 July 2009 at 12:48  

    I will try this version next time. I do not add onions, garlic and spinach but your green is so alluring I could have this anyday with just plain roti too!

  2. Vani // 15 July 2009 at 18:35  

    Love that you added spinach to it. So true that we used with almost everything, sandwich spreaders, chappati rolls, chaats. Can't do without this chutney, for sure!

  3. Suparna // 15 July 2009 at 19:23  

    I used to keep my chutney very simple with minimal ingredients...I should try ur version looks damn spiced up!!beautiful pics :)
    TC

  4. Khaugiri // 15 July 2009 at 20:23  

    Wow it's looking greeny.... very nice. I'll try your version next time..... already bookmarked :)

  5. Simran // 15 July 2009 at 23:37  

    I can never get that flavor right, so this is the one I am going to try next time.

  6. egglesscooking // 16 July 2009 at 00:08  

    Me too Harini. Sometimes when I make raw chutney I feel it's little bitter. Any specific reason Alka?

  7. Chitra // 16 July 2009 at 10:36  

    hmm.i too make it the same way but i dont add ginger..will try urs next:)

  8. Alka // 16 July 2009 at 13:22  

    Hi Madhuram,
    Yeah it sometime turns out bitter with me too, but generally that happens when i use more of mint leaves or when some mint stalks get accidentally added.Also many times the onion(and many of my friends in US complains this)give a bitter taste.So in that case less amount of onion could be added,or as one of my friend usually do..MW onion for few seconds and then grind it along with other ingredients.She got the tip from some website and is absolutely happy with the results.Since i don't have MW, i cant confirm this,but u can surely give it a try
    Regards
    Alka

  9. meeso // 17 July 2009 at 02:09  

    This and tamarind chutney are the only two I have been able to make successful in a blender/processor... If I try any other variety, they end up too chunky or too watery... I so want a REAL grinder! Looks yummy!

  10. egglesscooking // 17 July 2009 at 20:58  

    Thanks Alka. You are right about the onions we get here. Even garlic is bitter sometimes. Once I ground onion, garlic and red chillies for preparing a chutney. We have to fry it in oil, but even after that it was so bitter.

  11. Susan // 21 July 2009 at 22:20  

    When I first discovered Indian food (in restaurants), I was so *sure* this famously green chutney was artificially colored. A lot I knew then!

    Looks wonderful, as always. It's one of my favorite chutneys.

  12. vini // 29 January 2016 at 20:17  

    Hi , i made Green Chutney today but it haa turned out to be bitter . What can i do to fix it?? I have tried adding sugar but still bitterness is there. Pls suggest

  13. Alka // 30 January 2016 at 13:10  

    Hello Vini,
    My mom used to say that mint stems should never be used in chutney or else it might turn bitter. Also too much of ginger or onion too can result in off tasting chutney. Also I got to learn from Chef Sanjeev that over grinding mint leaves makes the chutney bitter. If its slightly bitter you can try masking it with some more tamarind or lemon juice or else I am sorry to say, please discard it and make a fresh batch and make sure that if you are using electric blender, donot blend chutney for long or on higher speed. Make sure you add right proportions of onion and ginger too.
    Hope this helps!