make green chutney (hari) for chaats sandwiches
In a snacky chaat world the lovely main characters(ingredients I mean)are sweet/tamarind chutney and the other is the green/hari chutney!the part played by the green chutney is spiciness and tamarind for its tangy sweetness!both are inevitable ones and that’s the reason why chaat foods are finger licking good and addictive.Taking about the coriander leaves!of course we know their fragrance and benefits are distinctive and well appreciated!I was surprised when I learnt that the roots of the leaves contains more flavour than the leaves and it plays a remarkable role in Thai cuisine used in most of the recipes in their cooking.I think I can also try adding these roots hereafter in some of the day-to-day dishes I make and enjoy the difference.Coming to the green chutney recipe You can add onions to this while grinding but it will have shelf life only for one or two days ,it is added mainly to enhance flavour and give body to chutney, but I have not added if you wish to add you can very well add it.
make green chutney (hari)for chaats sandwiches
Coriander leaves – 2 cups(tightly packed)
Mint leaves – 1cup(tightly packed)
Green chillies – 4-5 (according to you spice level)
sugar – 1 tbsp
salt to taste
Juice of one lemon
1.Separate the leaves of coriander and mint from the stem.
2.Wash the coriander and mint leaves thoroughly take both as given in the above measurements.
3.Now add both leaves in a mixie jar with salt,sugar,chillies and lemon-juice.
4.Add little water and grind to a smooth paste.
5.Check for salt add if it is less and whisk.
6.Now green chutney can be stored in fridge up to a week.