Green chutney, also known as coriander or hari chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. At its core, green chutney is a puree of coriander, chilies and lemon juice with different regional variants calling for the addition of various spices and flavourings.
For this green chutney, I’ve added coconut, which gives it a southern flair, where coconut palms dot the landscape. By toasting the spices, you release the essential oils which is what gives the spices their aroma, making them more pungent and breathing new life into a spice that may have been sitting in your pantry for some time.
I’m sure I’ve brought this up before, but I am a condiment fiend. One look in my fridge, with all its jars, tubes, and bottles will convince even a skeptic of this affliction. But even amongst this plethora of chutneys, relishes, mustards and sauces, the clear plastic tub of green chutney has a special place right up in front, because I use it so often. For breakfast, it goes great with potatoes or eggs, for lunch, it can go into sandwiches or salads, and for dinner, the possibilities are endless. It works especially well with seafood, be it seared scallops or grilled fish. I’ve even been known to serve green chutney atop sashimi with smoked salt.
Once made, this verdant chutney will keep for a week or two (depending on how much salt and water you add) in a sealed container and it freezes well.
- Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion.
- Put the spices in a spice grinder and pulverize.
- Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.
- Stored in an airtight container in the fridge your green chutney should last at least 1 week.