Coriander and Mint Chutney – How to Make Restaurant Style Hari Chutney

Coriander and Mint Chutney also known as Hari chutney, is an Indian Dip made with fresh coriander and mint leaves flavored with ginger garlic and some Indian spices.

Coriander and Mint Chutney can be served along with snacks as a dip, spread or chutney. 

Coriander and Mint chutney

I often wonder where all of these traditions came from and who defined them.

No. I haven’t gone crazy.

This week we happened to attend my husband’s cousin’s wedding in Kerala. Not that this is the first time I am seeing a Kerala style wedding.

But still. As I saw all the ceremonies happening, I was wondering as to how different the wedding was from how it happens in my home state in Bihar.

A Bihari style wedding takes 5 days. Though the actual wedding happens on the 5th day, there are numerous ceremonies that keep happening during the course of these 5 days.

Coriander and Mint chutney

And all of it culminates in the final ceremony which takes a few hours.

At the same time, a Kerala wedding was a matter of a few minutes. My husband would say, “In a Kerala wedding, if you wink you might just miss the marriage ceremony”. It is that fast.

Everything happens in a matter of 30-45 minutes.

If you walk across the length and breadth of this country, you will find as many different types of marriage ceremonies as many states. Every state has a different style. It can span anything from a few hours to a few days.

And the ceremonies also are of so many different types.

Coriander and Mint chutney

But the one thing that is common in all of the Indian Hindu marriages, is the parikrama or, circumambulation of the agni(fire) of the couple, while making those seven promises or, vows to each other. This is called Saptapadi.

This forms the crux of the marriage.

So if, this is what the marriage ceremony is all about, how did all of the other rituals come into being and why are they so different in all of the different states.

But then, that’s the beauty of India. Diversity in everything. You find a new dialect in every 100 kms. What can be more diverse?

Coriander and Mint Chutney – How to Make Restaurant Style Hari Chutney

Coriander and Mint chutney are one of my favorite chutney, so whenever I make pakodas, samosa, uthappam or any other snacks or chaat items, I ensure that I make this chutney. There is one more chutney which is mostly served along with chaat is Dates and tamarind chutney, which is again a very tasty tangy chutney which you might also want to try.

In North India, this chutney is served along with shallots and many other chaat items. The addition of curd makes this chutney more delicious.

My father loves this coriander and mint chutney. He would always prefer it with plain dal and rice. He also loves it with rice khichdi. So guys if you are a fan of simple and typical Indian food you might want to try this green chutney..

Coriander Mint Chutney

Coriander and Mint Chutney Recipe - How to Make Restaurant Style Hari Chutney

Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 103 kcal
Author: Puja
Coriander and Mint Chutney Recipe also known as Hari chutney, is an Indian Dip made with fresh coriander and mint leaves flavored with ginger garlic and some Indian spices. Coriander and Mint Chutney can be served along with snacks as a dip, spread or chutney.
Print Recipe

Ingredients

  • 1 Cup Coriander Leaves
  • 1 cup Mint Leaves
  • 1/2 cup Plain Curd
  • 8 Green Chilli
  • 6 Garlic Cloves
  • 1 Small Onion thinly sliced
  • 1 Inch pcs Ginger
  • 1 tbsp Lemon Juice
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Dry Mango Powder
  • 1 tsp Chaat Masala
  • 1 tsp Rock Salt

Instructions

  1. Combine mint leaves, coriander leaves, ginger, garlic, green Chillies and water as per requirement and grind them to a smooth paste.
  2. Beat some curd in a bowl, add lemon juice, roasted cumin powder, rock salt, dry mango powder and chaat masala. Mix well.
  3. Now add the ground paste of mint and coriander leaves and mix everything.
  4. So the coriander and mint chutney is ready to serve.
  5. This chutney goes really well along with tikkas, cutlets, samosa etc.

Recipe Notes

You can store it in the refrigerator in a clean airtight container for up to a week.

Nutrition Facts
Coriander and Mint Chutney Recipe - How to Make Restaurant Style Hari Chutney
Amount Per Serving
Calories 103 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 1mg0%
Sodium 415mg18%
Potassium 1391mg40%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 1990IU40%
Vitamin C 170.4mg207%
Calcium 403mg40%
Iron 13.1mg73%
* Percent Daily Values are based on a 2000 calorie diet.

MY PICKS FOR THIS RECIPE

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3 thoughts on “Coriander and Mint Chutney – How to Make Restaurant Style Hari Chutney”

  1. My wife makes the mint chutney a little different. She fries the chutney in a little sunflower oil (low heat) and then stores it in the fridge. It lasts longer than a week and tastes better than the raw mint chutney.

    Reply

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