NickyDi's Hari Chutney aka Cilantro Chutney

 Growing up in India it felt like every household had a jar of their unique Hari(Green) Chutney(Sauce) just hanging out in the corner of the fridge. But not this one! This one will disappear in a matter of days and you'll be making a batch every week! And before you know it, it will take over your kitchen!  I decided one day that something needs to happen with all the cilantro that's always hanging out in my fridge and sometimes tends to get forgotten. Hari Chutney in my experience is one of the most common uses of this herb. I tried and failed many a times to make this sauce in my early cooking days but was never too excited about it. Until one day I decided to add my special spice blend to it and then one thing led to another. So now, I have a list of recipes that just won't do with out this incredible tangy fresh flavor. One of our favorites is a breakfast dish we make every week, Grits w/ Hari Chutney, artichokes, sweet breakfast sausage & cheddar cheese. Aah! it's so delicious! Please make some for your self and try it out! But first let's get you started on this basic chutney recipe!

Preparation: 5 mins. Quantity: 1 cup.


2 cloves of Garlic

2 green Jalapeno Chilies or 2 green Thai Chilies

1 tsp NickyDi's "The Verdant Blend" spice mix

1 bunch of Cilantro, washed (Use leaves and stems, don't discard the stems ever, they are a powerhouse of flavors.)

1/2 cup Canola Oil

2 tbsp Lemon juice (half a lemon)

1/2 tsp Salt


Place the garlic, chilies and "The Verdant Blendin a food processor and pulse to mince. Add the oil, cilantro, lemon juice & salt and process until you have a smooth paste. 

This chutney can be stored in the refrigerator in an airtight container for up to a month. But I promise you, it's not going to! You're going to want to use this chutney on anything and everything!! Enjoy!! 



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