Green Chutney, often also called harichutney, is a popular condiment in South Asian Cuisine. This recipe is for a Quick and Easy Green Chutney for when you're rushed for time. A bit different than my mint chutney, in this one we don't separate the leaves from the stems of the Cilantro or Mint.
As a result, due to the higher water content of the stems it will be a little thinner than the other recipe. This Quick and Easy Green Chutney is my go to chutney for rice as the thinner consistency makes it perfect for drizzling on my chicken pulao.
I usually just wash and throw everything in a blender and puree till smooth. It's that easy to make! Read the notes below the recipe for tips on how to make it a bit thicker if you prefer it that way.
Quick And Easy Green Chutney
- measuring cups
- Measuring Spoons
- 1 bunch cilantro
- 1 green chili
- ¼ onion
- 1 cup plain yogurt
- ¼ cup tamarind water
- ¼ teaspoon salt
- ½ cup Mint OPTIONAL
- 1 teaspoon cumin seeds OPTIONAL
- anardana pomegranate seeds (OPTIONAL)
- add everything to a blender and blend to a smooth consistency
- If the bunch of cilantro has large stems it may be best to cut them off. Due to their high water content they may make the chutney watery. I usually grab the whole bunch of cilantro and chop of about ⅔ of the stems.
- In the event the chutney is still too watery for your liking, the following can be added as thickening agents:
- 2 teaspoons dessicated coconut
- 2 teaspoons ground peanuts
- If you do add the coconut or peanuts then you may need to adjust the seasoning a little bit.