Green Chutney / Hari Chutney (Chaat)

If there was a Best Things Out of Indian Kitchen list, this chutney would definitely be among them. I have already posted Green Coriander (w/peanuts) Chutney and Green Mint Chutney  but you will find the subtle variations to chutney abound from family to family. Each one of them is absolutely delicious and worth enjoying. I take pride that Indian snacks rock, but what makes them even better are these chutneys. When combined with another basic Date Tamarind chutney, lip smacking foods like Khaman Dhokla, Nutty Samosas, Stuffed Bread Pakoras, Paneer Moong Kathi Roll (..and the list goes on) become additive.

But the most interesting fact is that these are ridiculously easy and quick to make. Its as easy as taking few ingredients and processing them together. No cook time and not much of prep time either. Now, how easy is that? And yes, before we see the recipe, lemme say that there are still few more variations apart from the one above.  Will post them as and when I make them

Store these for 7-10 days in the fridge or in the freezer for longer use.

2 cups tightly packed Cilantro (Coriander) Leaves, no stems
1 cup Mint Leaves
1-2 cloves Garlic (optional), or to taste
1-2 inch Ginger, skinned and chopped – or to taste
1/4 cup Roasted Gram/ Fried Gram Dal (Pottukadalai/Bhuna Hua Channa) – See Tips
1-2 Green Chillies, chopped, or to taste
1 tsp Cumin Powder
1 tsp Chaat Masala
1 tsp Black Salt (Kala Namak) – see Tips
1 tsp Sugar, or to taste
2-3 tbsp Lemon Juice, freshly squeezed
Salt to taste

1. Fried Gram: I have used whole roasted channa, the one with skin since it provides a little more nutrition than its skinned half split version. But you can either one as far as flavor goes. If you do not have fried gram, you can use bread, coconut or peanuts as well. It helps to provide body/texture to this chutney.

2. Black Salt: If you do not have it you can just use regular salt instead. But I personally would recommend adding this for that street side shop experience. It provides a depth in flavor that just plain salt lacks.

I would suggest using the above amounts more as a guideline as a strict rule. This chutney is personal to each individual and can be adapted very easily. If you like ginger, add a wee bit more. Want it hot, add more chillies. Want to use bread instead, go ahead. Play with the amount until you find your favorite.

I have used unprocessed sugar in this recipe (personal taste) – but you can use regular sugar. Take all the ingredients (except salt and lemon juice) in a blender jar.

and process until smooth. Now add the salt and lemon juice and process again until combined. These two are added last in order to retain the green color of the chutney.