Indian Green Chutney-Mint or Hot Chili

Mint & Coriander Chutney- Indian Green Chutney Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too. Ingredients:(makes about 1.5 cups) 1. 2.5 cups fresh coriander (cilantro) leaves 2. 1/2 cup fresh mint leaves 3. 1/2 small onion, coarsely chopped – Optional 4. 6 – 8 cloves garlic 5. 1/4 inch fresh ginger, peeled and chopped – Optional 6. 3 hot green chili peppers, or to taste 7. 2 tablespoons fresh lemon juice 8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency 9. 1/2 teaspoon cumin seeds 10. 2-3 tablespoons fresh grated coconut (optional) 11. salt to taste Insanely Hot South Indian Green Chili Chutney Ingredients Nutrition Yield 1 cup Units US • 10 serrano chilies, stems removed • 1 bunch cilantro, stems trimmed • 1 inch dried tamarind or 1⁄2 teaspoon tamarind paste or 1 tablespoon lemon juice • salt, to taste • 1 teaspoon oil • 1⁄2 teaspoon Urad Dal (optional) • 1⁄4 teaspoon mustard seeds (optional) Directions 1. Heat 1/2 tsp oil in a pan. 2. Add whole chilies and dry tamarind if using. 3. Saute until chilies and tamarind become slightly charred on outside. 4. Watch out or cover the pan'coz whole chilies may explode. 5. Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender. 6. Blend with little water into a smooth paste. 7. Transfer to a bowl. 8. This chutney can be seasoned if desired. 9. For this, heat 1/2 tsp oil in a saucepan. 10. Add urad dal and mustard seeds. 11. Let them splutter and add them to the chutney. 12. Mix well. 13. The heat of this chutney can be reduced by mixing in some yogurt as required. 14. However, the chutney will become more like a sauce. 15. This thinned down chutney is wonderful as a marinade. 16. Jalapenos or Thai bird chilies can be used. 17. If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins. 18. This chutney can be served with idlis or dosas.