Hari chutney (green) is a spicy preparation served as a condiment to pakora (Indian-style savory fritters) and vadai (fried urad dal). The preparation is very basic: a blend of green chiles, cilantro, mint, garlic and some sweetener to balance the flavors.
The result is a very intense, refreshing dipping sauce that contrasts extremely well with the heaviness of fried food. If you have extra spicy green chutney leftover, it makes a great companion to steamed fish. Once you try it, I’m sure you’ll come up with your own uses for this truly versatile chutney.
1. Info for Hari Chutney (Spicy Indian Cilantro Mint Chutney)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 1
- Calories: unavailable
2. Ingredients for Hari Chutney (Spicy Indian Cilantro Mint Chutney)
- 2 green bell peppers
- 2 jalapeño green chili peppers
- 1 tablespoon ginger garlic paste
- 2 cups fresh mint leaves, chopped
- 5 cups cilantro, chopped
- juice of half a lime, freshly squeezed
- 1 tablespoon jaggery (see tips), coarsely chopped
- 2 teaspoons tamarind concentrate
- 3/4 teaspoon sea salt (or regular salt)
- ¼ cup water
- Using a paring knife, cut the chiles and bell peppers in half. Remove some of the seeds to make the sauce slightly less spicy. Finely chop the peppers and set aside. Note: remember not to rub your eyes after touching chile pepper seeds.
- In a small saucepan, dissolve the jaggery with lime juice and 2 tablespoons of water. Allow to cool completely.
- In a blender (or in a large mortar and pestle), combine the green bell peppers, 2 jalapeño peppers (or more to taste), the ginger garlic paste, tamarind concentrate, chopped mint leaves and cilantro. Add ¼ cup of water (or more) for a smooth flow. Add the jaggery. Season with 3/4 teaspoon of salt.
- It’s great as a snack with Indian-style savory fritters, fish or meat dishes.
- Serve at room temperature.