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Showing posts with label how to make green chutney. Show all posts
Showing posts with label how to make green chutney. Show all posts

Monday, June 26, 2017

Dahi Wali Hari Chutney | Green Chutney with Yogurt

The chutney recipe I am sharing today on the last day of BM#77 under condiment theme, is great as a dip for kebabs, tikkas, cutlets, or for smearing inside of bread slices in sandwiches. It goes well as a dip with veggies too – like cucumber and carrot sticks. 

This green chutney is slightly different from the regular green chutney as yogurt or dahi is added to it. Let's check the recipe straight away.

Dahi Wali Hari Chutney

½ cup hung curd
½ cup mint leaves
½ cup coriander leaves
2 cloves garlic
1 green chili
Salt to taste
½ tsp sugar
½ tsp roasted cumin powder
A dash of lemon juice


In a chutney mixer jar, add all the above ingredients and blend it till you get smooth chutney.

Check the seasoning and adjust as per your taste.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Wednesday, March 14, 2012

Green Chutney ~ Variations~ Indian Kitchen Staples

Green Chutney/Dip is another thing that you will always find in my fridge. A must for Indian Chaats and pairs well with Indian snacks like Samosa, Paneer Tikka, Onion Bhaji, Vada Pav, Cutlets etc. The list can be endless. I had shared a recipe of this chutney in my Vada Pav post. But, I thought a separate post for this versatile chutney will be helpful for any one looking for this recipe.

You can make it in many ways and hence I have included a list of the variation right after the recipe. Let me know how you make it.

Green Chutney:

1 bunch of coriander leaves (will be about 3 cup of coriander leaves)
1 ripe tomato (optional)
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

  1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
  2. Add lemon juice to taste just before serving.
1. Add half measure of plucked fresh mint leaves and adjust seasoning for Coriander and Mint Chutney.
2. You can leave out tomato totally. Instead, 1/4th cup of chopped raw mango (when in season) for a tangier chutney.
3. You can can add 1/4 cup of chopped onion and 1-2 garlic cloves if you wish.
4. Another variation would be to add dried pomegranate seeds to it. 
5. You can also add a few tablespoons of tamarind paste.
6. Add a few pieces of fresh coconut flesh
It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Once the chutney cubes are frozen, you can take them out and transfer them in a Ziploc back and refrigerate until needed. Generally, I defrost two cubes of chutney in microwave and then add lemon juice. It is ready to use.
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