Hari Chutney (Fresh Coriander and Green Chilli Chutney)

Ingredients

• 1 cup fresh coriander leaves and tender stems, packed
• ¼ cup fresh mint leaves, packed
• 3 green chillies, roughly chopped (use 2 for milder)
• 2 garlic cloves, peeled
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds, dry roasted and lightly crushed
• 3 tbsp fresh lemon juice
• ½ tsp salt, or to taste
• ½ tsp sugar
• ¼ tsp chaat masala
• 4 tbsp cold water, plus more if needed
• 3 ice cubes, optional, to keep the colour bright

Instructions

1. Wash the coriander and mint well in cold water and shake off as much water as you can. Pat dry with a clean cloth so the chutney does not turn watery.
2. Dry roast the cumin seeds in a small pan over medium heat for about 30 seconds, until fragrant. Tip them out to cool, then crush lightly.
3. Put the coriander, mint, green chillies, garlic, ginger, crushed cumin, lemon juice, salt, sugar and chaat masala in the blender.
4. Add the cold water and ice cubes. Blend in short pulses, scraping down the sides, until the chutney is smooth and thick like a pourable paste.
5. Taste and adjust: more salt for depth, more lemon for sharpness, or a pinch more sugar to soften the heat. If it is too thick to scoop, blend in a spoonful of water.
6. Transfer to a bowl or jar. Serve at once, or chill for 15 minutes so the flavours settle. It should be bright green and taste fresh, sour and hot.

Tips

• Use the tender coriander stems as well as the leaves; they carry a lot of flavour.
• Blend with a little cold water or ice and for as short a time as possible, as heat from the blades darkens the chutney.
• Add the lemon juice just before serving if you want the brightest colour, as it dulls the green slightly over a day or two.
• Remove the seeds from the chillies for a gentler heat.