Green Chutney, How To Make Green Chutney Recipe with step by step photos
Method for the Green Chutney-
To make green chutney | hara chutney | coriander and mint chutney | Indian green chutney, take one fresh bunch of mint leaves. The leaves should be bright green in color and not yellow or brown.
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- Pick the leaves from the stems and discard the stems.
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- Wash the leaves thoroughly to remove any dirt and dust that might be on them.
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Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
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- Take one fresh bunch of coriander.
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- Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
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- Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
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Roughly chop the leaves for the green chutney. We need to use 1 cup of chopped coriander leaves. Keep aside.
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- Put the mint leaves in a mixer jar.
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- Then add the coriander leaves.
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- Now add the lemon juice. This will help maintain the color of the chutney. If you don’t add lemon juice, the chutney will keep on getting darker.
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- Also add roughly chopped green chillies to the blender for spice. You can increase or reduce the chillies according to your preference.
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- Add the ginger for an earthy taste.
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- Finally add salt to taste.
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- Add 1/4 cup water so that it is easily blended.
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Blend green chutney | hara chutney | coriander and mint chutney | Indian green chutney into a smooth paste. You will have to stir it once or twice in between to get a smooth paste. This will yield around 1 cup of chutney.
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Serve it along with steaming hot Palak Pakodas and store the remaining in the freezer in an airtight container for later use.
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Green Chutney – A Healthy Accompaniment -
Green Chutney – A Healthy Accompaniment for Healthy Snacks. This scrumptious green chutney makes a fabulous accompaniment to any snack. And if the snack is nourishing, you are on the healthiest path. With just 3 calories and no fat from 1 tbsp, this green chutney can be enjoyed to your heart’s content. What’s more? This hari chutney also provides antioxidants like vitamin A and vitamin C. These substances which help reduce inflammation in the body and ward off free radicals which otherwise can lead to chronic diseases. The lemon juice and green chillies together not only add flavour, but also add anti-fungal and anti-microbial touch, which helps fight all kinds of infection. Make it, store it and enjoy it with any hot snacks.
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Green Chutney, Mumbai style-
Aside from Green Chutney, we suggest you look at our other variations of green chutney. See Mumbai style Green Chutney recipe below. For detailed recipe see Mumbai style Green Chutney.
1 cup roughly chopped coriander (dhania)
1/4 cup chopped spinach (palak)
1 1/2 bread slices
1 1/2 tbsp roughly chopped green chillies
1 tsp lemon juice
salt to taste
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Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste.
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Refrigerate Mumbai style Green Chutney and use as required.
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Green Chutney for Chaats-
Aside from Green Chutney, we suggest you look at our other variations of green chutney. See Green Chutney for Chaats recipe below. For detailed step by step recipe see Green Chutney for Chaats.
Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large onion, sliced
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies
salt to taste Method
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Combine all the ingredients and grind to a smooth paste in a blender using very little water.
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Refrigerate Green Chutney for Chaats and use as required.
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Faral Green Chuntey-
Aside from Green Chutney, we suggest you look at our other variations of green chutney. See Faral Green Chutney recipe below. For detailed step by step recipe see Faral Green Chutney. For The Faral Green Chutney
1 1/2 cups chopped coriander (dhania)
4 tbsp grated coconut
1 tbsp roughly chopped green chillies
1 1/2 tsp lemon juice
2 tsp sugar
rock salt (sendha namak) to taste
Method for Faral Green Chutney
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To make the green chutney, combine all the ingredients and blend into a smooth mixture, using approximately ½ cup of water.
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Store the faral green chutney refrigerated in an air-tight container and use as required.
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Low Calorie Green Chutney-
Aside from Green Chutney, we suggest you look at our other variations of green chutney. See Low Calorie Green Chutney recipe below. For detailed step by step recipe see Low Calorie Green Chutney. For Low Calorie Green Chutney
2 tbsp roasted chana dal (daria)
1 1/2 cups chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
1 tbsp low fat curds (dahi)
1/2 tbsp lemon juice
Method For low calorie green chutney
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To make low calorie green chutney, combine the daria, green chillies and cumin seeds alongwith 1 tbsp of water and blend in a mixer to a smooth paste.
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Add coriander, salt, curds and lemon juice and again blend in a mixer till smooth.
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Use the low calorie green chutney as required.
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Tips for green chutney-
Add the lemon juice to the hara chutney as this will help maintain the colour. If you don’t add lemon juice, the green chutney will keep on getting darker.
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Add roughly chopped green chillies to the blender for spice. You can increase or reduce the chillies according to your preference.
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Blend coriander and mint chutney into a smooth paste. You will have to stir it once or twice in between to get a smooth paste.
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