Hari Chutney

RecipenKitchen Recipe 10 min · Serves 8 · Pakistani

Why make it A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.

You’ll need

Serves 8 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 + 4 more in the full recipe

1 Step 1 of 6 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 Step 2 of 6 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 Step 3 of 6 Put the coriander, mint, green chillies, garlic, ginger, crushed cumin, lemon juice, salt, sugar and chaat masala in the blender.

4 Step 4 of 6 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 Step 5 of 6 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. The last step is in the full recipe.

Cook’s tip Use the tender coriander stems as well as the leaves; they carry a lot of flavour.

Hari Chutney

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