green chutney recipe | hari chutney | green chutney for chaat (2024)

FAQs

What is the green chutney at Indian restaurants called? ›

Also, known as Coriander Chutney, Dhaniya Chutney, or Hari Chutney, this sauce is known for its bright green color and refreshing taste.

Add more yogurt, coconut milk, or even plain water to mellow out the bitterness and achieve a more balanced flavor. Blend or Process Well: Ensure that you blend or process the chutney thoroughly to achieve a smooth texture. Sometimes, bitter flavors can be concentrated in fibrous or coarse parts of the ingredients.

As the name suggests, Green Chutney is an Indian flavourful condiment made with fresh greens/herbs like coriander leaves, mint leaves, cumin, ginger, garlic, lemon juice & salt.

To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal. But keep in mind that with coconut or roasted chana dal, the flavor and taste will change. You can increase or decrease the quantity of green chilies according to the level of spiciness you want in this chutney.

When you venture out to your local Indian restaurant, you will most likely find three sauces: green, brown, and red sauce. Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour.

Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Your green chutney may taste bitter for a few reasons. One is using herbs that are not fresh. Fresh herbs should be crisp and green. Wilted and discolored herbs can make your chutney bitter.

If you have more green chutney than you can eat, follow these simple storage tips: Fridge: Transfer to an airtight container and store for up to 1-2 weeks. The chutney may oxidize (turn brown), but it won't affect the flavor. As long as there is no mold, it is still safe to consume.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

What is the best chutney in the world? ›

noun. , plural chut·neys. a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Green chutney is a perfect accompaniment for sandwiches. It adds a zingy and zesty kick to your sandwiches, elevating their taste to a whole new level. Whether you're making a simple veggie sandwich or a grilled chicken one, spread some pudina chutney for sandwich breads and enjoy the burst of flavors it brings.

When stored in an airtight container in the refrigerator, homemade green chutney can typically last for about 1 to 2 weeks. The freshness and taste may gradually diminish over time, but it should remain safe to eat within that period.

Chutney is a sauce or a dry base for flavouring the different types of foods in India. Raita is a traditional, quick and easy-to-made yoghurt-based side dish from the Indian subcontinent.

Chutneys are dipping sauces or relish that can b made with vegetables, fruits, or herbs. These chutneys are mostly prepared fresh at home. They are eaten as dips, or topped as sauces on snacks or chaats. They can be sweet, spicy, sour, tangy, or a melange of flavors simultaneously.

The main vegetable or fruit in pachadi undergoes some level of minor cooking before other ingredients are added and subsequently tempered, in contrast to chutney and raita, which primarily employ raw ingredients and the tempering or tadka offers the finishing flavour.

from Rasikbhai Chevdawala

Renowned by its very name “Rajkot's green chutney/ Rajkot ni chutney” it is one of the refreshing Indian condiments that nearly goes with everything.