10-Minutes Pakistani Green Chutney Recipe

Pakistani Green Chutney also known as ‘Hari Chutney’. This chutney is a special sauce from Pakistan that’s full of fresh flavors. Pakistani Green Chutney is made with green herbs like cilantro and mint, along with some spicy green chilies. This chutney is perfect for adding a kick to your meals or snacks.

Pakistani Green Chutney can be used as mint chutney for tandoori chicken or green chutney for chicken tikka.

This chutney is green because it’s made with fresh green herbs like cilantro and mint. It’s also a bit spicy because it has green chilies in it. But don’t worry; you can control how spicy it is by adding more or fewer chilies.

Pakistani Green Chutney is not only tasty but also healthy. It’s made with fresh herbs, which are good for you. And you can use it with lots of different foods, like kebabs, samosas, or sandwiches. So, it’s a really versatile sauce that you can enjoy with many dishes.

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WHAT IS CHUTNEY?

Chutney is a type of sauce or condiment that originated in Indian Subcontinent but is widely used in many cuisines around the world, including Pakistani cuisine. It’s made by blending together various ingredients such as fruits, vegetables, herbs, spices, and sometimes vinegar or lemon juice to create a flavorful mixture.

REASONS TO LOVE THIS RECIPE

1. Fresh and Vibrant Flavors: This Pakistani Green Chutney is bursting with fresh flavors from the cilantro, mint, and other aromatic ingredients.
2. Customizable Spice Level: You have control over the spiciness of this chutney. Whether you prefer a mild kick or an extra fiery flavor, you can adjust the amount of green chilies to suit your taste preferences.
3. Versatile Use: This chutney is incredibly versatile and can complement a wide range of dishes. Whether you’re serving it as a dipping sauce for appetizers like samosas and pakoras, or using it as a marinade for grilled meats or sandwiches.
4. Easy and Quick to Make: With just a few simple ingredients and minimal prep work, you can whip up this flavorful chutney in no time.

INSTRUCTIONS TO MAKE PAKISTANI GREEN CHUTNEY

INGREDIENTS NEEDED:

1. Fresh Cilantro Leaves: You will need 1 cup green leaves that add a fresh and herbaceous flavor to the chutney.
2. Fresh Mint Leaves: You will need ½ cup mint leaves to contribute a refreshing and cooling taste to the chutney.
3. Green Chilies: You will need 2-3 Green chilies to provide a spicy kick to the chutney.
4. Garlic: You will need 2 cloves of Garlic to add a pungent and aromatic flavor to the chutney.
5. Onion: You will need 1 small chopped onion lends a mild sweetness and depth of flavor to the chutney.
6. Lemon Juice: You will need 1 tbsp Lemon juice to add a tangy acidity that balances the flavors of the chutney.
7. Salt: You will need Salt to enhance the overall taste of the chutney.
8. Water: You will need water to adjust the consistency of the chutney to your liking.

HOW TO MAKE PAKISTANI GREEN CHUTNEY: STEP BY STEP

1. Prepare the Ingredients:

Wash the cilantro and mint leaves thoroughly under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towel.

Remove any tough stems from the cilantro and mint leaves, as they can make the tandoori mint chutney gritty. Peel the garlic cloves and chop the onion into small pieces.

2. Blend the Ingredients:

In a blender or food processor, add the washed cilantro leaves, mint leaves, peeled garlic cloves, chopped onion, green chilies, lemon juice, and a pinch of salt. Start blending the ingredients on low speed, gradually increasing to high speed until they are finely chopped and well combined.

Scrape down the sides of the blender or food processor as needed to ensure all the ingredients are evenly blended. If the chutney is too thick, you can add a little water, a tablespoon at a time, until you reach your desired consistency. Be careful not to add too much water, as it can make the chutney too runny.

3. Adjust Seasoning:

Once the chutney is blended to your desired consistency, taste it and adjust the seasoning as needed. Add more salt if it needs more seasoning or more lemon juice if it needs more acidity. You can also add extra green chilies for more heat, if desired.

4. Serve:

Transfer the Pakistani Green Chutney to a clean, airtight container. You can serve the chutney immediately as a condiment or dipping sauce with your favorite dishes, such as kebabs, samosas, or grilled meats. Enjoy!

COOKING TIPS FOR A PERFECT PAKISTANI GREEN CHUTNEY

• If you’re sensitive to spicy food, remove the seeds from the green chilies before adding them to the chutney. This will help reduce the heat while still adding flavor.
• When blending the ingredients, start with the softer ingredients like cilantro, mint, and onion before adding the harder ingredients like garlic and green chilies.
• The key to a flavorful chutney is using fresh, high-quality ingredients.
• Feel free to get creative and experiment with additional ingredients to customize the chutney to your liking. You can add a squeeze of lime juice for extra tanginess.
• Taste the chutney as you go and adjust the seasoning accordingly.
• To enhance the aroma of the chutney, lightly toast the garlic cloves and green chilies in a dry skillet over medium heat before adding them to the blender.
• If you’re planning to serve the chutney for a special occasion or party, you can make it ahead of time and store it in the refrigerator.

HOW TO STORE PAKISTANI GREEN CHUTNEY

To store Pakistani Green Chutney, transfer it into a sealed, airtight container and refrigerate. Ensure to use a clean utensil for transferring to prevent contamination. Optionally, pour a thin layer of oil on top to preserve freshness. Check for spoilage before serving by examining for discoloration or unusual odors. Before serving, allow the chutney to come to room temperature and give it a quick stir for optimal flavor. With these simple steps, your chutney can stay fresh and flavorful for up to a week in the refrigerator.

EQUIPMENT/UTENSILS REQUIRED:

1. Blender or Food Processor: You’ll need a blender or food processor to blend the ingredients into smooth chutney.
2. Cutting Board and Knife: Use a cutting board and knife to chop the fresh herbs, garlic, onion, and green chilies.
3. Storage Container: Once the chutney is prepared, you’ll need a clean, airtight container to store it in the refrigerator.
4. Spatula or Spoon: Use a spatula or spoon to transfer the chutney from the blender or food processor into the storage container. Top of Form

IF YOU DON’T HAVE BLENDER/FOOD PROCESSOR

1. Mortar and Pestle: Use a mortar and pestle to crush and grind the ingredients into a paste. Start by crushing the garlic and green chilies together until they form a paste, then gradually add the herbs and onion, working in batches if needed.
2. Chopping and Mincing: If you don’t have a mortar and pestle, you can finely chop or mince the ingredients by hand. Chop the cilantro, mint, garlic, onion, and green chilies as finely as possible, then mix them together in a bowl.
3. Manual Grinder: If you have a manual grinder or spice grinder, you can use it to grind the ingredients into a paste. Place the ingredients in the grinder and grind them until they form a smooth paste.

VARIATIONS

• Creamy Version: For a creamier texture, blend in a tablespoon of plain yogurt or coconut milk. This adds richness to the chutney and creates a smoother consistency.
• Nutty Twist: Add a handful of roasted peanuts or cashews to the blender along with the other ingredients. This adds a nutty flavor and extra crunch to the chutney.
• Sweet and Sour: Balance the tanginess of the chutney by adding a teaspoon of sugar or honey. This creates a sweet and sour flavor profile that complements spicy dishes beautifully.
• Fruit Infusion: Experiment with adding fruits like mango or pineapple to the chutney for a tropical twist. Simply dice the fruit and blend it with the other ingredients for a refreshing variation.
• Herb Substitution: Feel free to swap out the cilantro and mint for other fresh herbs like parsley, basil, or coriander.

SERVING SUGGESTIONS

1. Serve Pakistani Green Chutney as a dipping sauce for appetizers such as samosas, pakoras, or kebabs. Its tangy-spicy flavor pairs perfectly with fried or grilled snacks.
2. Use the Pakistani Green Chutney as a flavorful spread for sandwiches or wraps.
3. Serve alongside main dishes like biryani, pulao, or grilled meats to add a burst of freshness and flavor.
4. Use the chutney as a marinade for chicken, fish, or paneer before grilling or roasting.
5. Thin out the chutney with a little water or lemon juice to create a flavorful dressing for salads. Drizzle it over mixed greens, cucumber, tomato, and onion for a refreshing and vibrant salad.
6. Serve alongside traditional Pakistani dishes like biryani, nihari, or seekh kebabs.

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