This khara green chutney is spicy, fresh and made without garlic. Coriander, pudina, ginger and green chillies are blended with lemon juice, jeera powder and raw mango powder.
I blend it in two rounds so the coriander stays bright and the texture stays smooth. It goes into chaat, sandwiches and anything that needs a kick.
Khara Green Chutney
Makes: about 1 1/2 cups
Time: about 10 minutes
Diet: Vegetarian
Ingredients
- 150 g fresh coriander
- 8 sprigs pudina leaves only
- 2 inch ginger
- 5 green chillies
- 4 tablespoons lemon juice divided
- 1 tablespoon jeera powder
- 2 teaspoons raw mango powder divided
- 1 teaspoon salt
- 1/2 cup water
Instructions
- First round. Add the pudina and ginger to a blender jar. Add coriander in batches.
- Season. Add the jeera powder, 1 teaspoon of raw mango powder, 2 tablespoons of lemon juice and the water. Blend and transfer to a bowl.
- Second round. Blend the rest of the coriander with the green chillies, the remaining lemon juice and raw mango powder, and the salt.
- Mix. Add to the bowl and mix well.
Video
Tips for the Best Khara Green Chutney
- Blend the coriander in batches so the blender does not heat it up.
- Use cold water to help keep the colour bright.
- Adjust the green chillies to your spice level.
- Add the lemon juice in two parts, one with each round of blending.
Storage
Keep in an airtight jar in the fridge for up to 4 days, or freeze in ice cube trays.
Frequently Asked Questions
Why is my chutney turning dark?
Heat and air darken it. Blend quickly with cold water and store it airtight.
Can I add curd?
Yes. Mix a few spoons of curd into a portion for a milder sandwich chutney.
Make a batch for your next chaat night and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
