Small Bowl of Cilantro Mint Chutney
(click to enlarge)

Cilantro Mint Chutney


India   -   Hari Chutney / Dhaniya Pudhina Chutney
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
**
25 min
Yes		 One of the "must have" Chutneys at Indian buffets. Served particularly with deep fried snacks. Very tasty, not too hot.

1
1/2
1
3/4
2
1
1/2
1/2
1-1/2
1/4
c
c

in
cl
t
t
T
T
c
Cilantro
Mint
Chili, Green (1)
Ginger root
Garlic
Cumin, toasted (2)  
Chaat Masala (3)
Salt
Lime Juice
Water

Measures for Cilantro and Mint are firmly packed.

Make   -   (25 min)
  1. Remove large stems from CILANTRO. The top leaves can go with their stems. Remove MINT leaves from stems. Cut GREEN CHILI into several pieces. Place all in your Mixie or Blender.
  2. Slice GINGER very thin, cut the slices into threads, and chop fine. Slice GARLIC. Add both to the Cilantro.
  3. Add Toasted Cumin, Salt, Lime Juice, and Water to the Cilantro.
  4. Blend until you have a nice smooth paste, adding a little more water if you need to.
  5. Refrigerated in a sealed jar, this chutney will keep for a few days.
NOTES:

  1. Green Chili

      In India, this might be a Jawala Chili, quite hot. That type of chili is hard to find in North America, so here we use a Serrano, similarly hot. For me, one Serrano is fine, but if you have doubts, use half of one. For details see our Indian Chilis page.

  2. Cumin, Toasted

      A common ingredient in India, and quite different from Cumin Seeds. See our recipe Cumin Powder, Toasted

  3. Chaat Masala:

      This does not appear in many recipes for this chutney, but others consider it important, and some call for twice as much as here. For a recipe see our recipe Chaat Masala.

  4. Variations:

      Some fresh grated Coconut is often added to make this chutney more suitable for spreading in sandwiches and the like.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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