green chutney recipe | hari chutney | green chutney for chaat (2024)

FAQs

What is Indian green chutney made of? ›

As the name suggests, Green Chutney is an Indian flavourful condiment made with fresh greens/herbs like coriander leaves, mint leaves, cumin, ginger, garlic, lemon juice & salt.

Homemade green chutney will keep in the fridge for up to a week. The important thing is to not add too much water when blending it. Store it in a clean airtight container.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

Pudina is a green leaf with an essential oil that gives it the menthol flavour. There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid.

If you have more green chutney than you can eat, follow these simple storage tips: Fridge: Transfer to an airtight container and store for up to 1-2 weeks. The chutney may oxidize (turn brown), but it won't affect the flavor. As long as there is no mold, it is still safe to consume.

What is the best preservative for chutney? ›

The chemical preservative used in Chutney is vinegar.

Due to the high acidic content of vinegar the acidity of the Chutney increases, which inhibits the growth of several spoilage and pathogenic bacteria. Besides the usage of vinegar, the hot water bath technique of canning also helps in preserving chutney.

Hari (Green) Chutney: A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks, like samosas, to add heat and freshness.

Green Chutney is the indian green sauce made with the star ingredients cilantro and mint, and spiced with green chili, ginger, garlic and spices. This green chutney is cool, spicy and tangy at the same time…. so FLAVORFUL! In hindi, we call this Hari Chutney, where Hari means green.

You've never regarded pudina chutney as part of a healthy diet, right? There are several advantages to regularly eating this green chutney, which is a favourite in every Indian home. In actuality, it includes vitamins A and C, which support each other in enhancing our immune systems.

Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.