Coriander-mint chutney also known as green chutney or hari chutney in Hindi is one of the most versatile chutneys in India. This chutney is a must accompaniment for chaats, and other snacks like pakoda’s, kachori’s , samosa’s, as a sandwich spread and the likes! Learn how to make this really easy green chutney for chaat and other Indian snacks.
My mom makes another type of green chutney that is kind of sweet, spicy and creamy. I love using that green chutney for sandwiches and Goan rice pancakes, it adds loads of flavors! I will be posting that soon too!
For now, I’m sharing the way of making green chutney for chats | hari chutney for chaat , mainly consisting of cilantro or coriander leaves, mint, and green chillies. The chaat masala and the lemon juice add the required tang, jazzing up this humble chutney. This green chutney can be used for bhel puri, sev puri, ragda patties , dabeli , dahi puri etc For pani puri, the chutney requires few more spices. I hope to share that golgappa pani recipe in my coming posts.
Make sure you make a batch of this green chutney for chaat and freeze it if you wish, to be used on days to fulfill your sudden chaat cravings!
- INSTRUCTIONS TO MAKE GREEN CHUTNEY FOR CHAAT
- HOW TO MAKE GREEN CHUTNEY FOR CHAAT?
- Green Chutney For Chaat
INSTRUCTIONS TO MAKE GREEN CHUTNEY FOR CHAAT
- Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
- Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days 🙂 Thanks Chanda di for the tip!
HOW TO MAKE GREEN CHUTNEY FOR CHAAT?
Green Chutney For Chaat
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup cilantro/coriander leaves, washed well & tightly packed (I do like to use some portion of the stalks too)
- 1/2 cup mint leaves, discard stems, loosely packed
- 2-3 green chillies adjust as per desired heat
- 1/2 inch ginger
- 2-3 garlic cloves, optional, add if you are not using the spicy red chutney
- 1/4 tsp roasted cumin powder
- 1 tbsp lime juice/gooseberry sized ball of tamarind
- 1/2 tsp chaat masala
- Salt/Black salt, to taste
- 1/4 tsp of sugar, optional
Instructions
- Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
- Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days 🙂
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Regards,
Freda
Green Chutney For Chaat
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup cilantro/coriander leaves, washed well & tightly packed (I do like to use some portion of the stalks too)
- 1/2 cup mint leaves, discard stems, loosely packed
- 2-3 green chillies adjust as per desired heat
- 1/2 inch ginger
- 2-3 garlic cloves, optional, add if you are not using the spicy red chutney
- 1/4 tsp roasted cumin powder
- 1 tbsp lime juice/gooseberry sized ball of tamarind
- 1/2 tsp chaat masala
- Salt/Black salt, to taste
- 1/4 tsp of sugar, optional
Instructions
- Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
- Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days :)
This protein-packed moong sprouts pulao with paneer makes for a delicious one pot meal! Learn how to make this delicious and wholesome pulao!
Sharing a very easy and delicious one-pot meal- Moong sprouts pulao! I’m a big fan of one-pot meals, and if it’s quick then there is nothing better! Who doesn’t love a fresh meal that’s quick and easy to prepare as well as delicious and nutritious at the same time? I’m sure a lot of folks do!
When you are bored of the same old veg pulao, try this sprouted moong pulao for a change. We enjoyed it with some onion-tomato raita and some papad. I usually make mung sprouts pulao quite often whenever I have sprouted moong, this time I added paneer to add more nutrition. For a vegan version, simply use oil and tofu in place of ghee and paneer respectively.
Although I love to have a spicy meal, I make this very mildly spiced so that my toddler can enjoy it too. He loves all kinds of rice preparation, so I like to experiment and try to include different veggies and meats along with rice.
I always sprout moong beans at home, thanks to my mum in law who taught me during her visit last year.
- HOW TO SPROUT MOONG BEANS?
- STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS PULAO | MOONG SPROUTS AND PANEER PULAO
- HOW TO MAKE MOONG SPROUTS PULAO | MOONG SPROUTS AND PANEER PULAO?
- Moong Sprouts Pulao Recipe | Moong Sprouts & Paneer Pulao
HOW TO SPROUT MOONG BEANS?
- I took about 3/4 cup of mung beans, washed them well and soaked in sufficient water overnight.
- Next morning I discarded the water, transferred the drained mung beans into a colander. Covered with a plate. I sprinkled water occasionally throughout the day.
- The following morning, the sprouts were ready. So in total, it took about 36 hours. I used 1 cup of the sprouts for the recipe and made a curry with the remaining sprouts.
STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS PULAO | MOONG SPROUTS AND PANEER PULAO
1.Wash the rice well, soak in water for about 30 minutes to an hour.
2.Heat ghee on medium heat in a pan, add whole spices and cumin seeds.
3.When the cumin splutters, add thinly sliced onions. Saute until they are translucent and slightly golden brown.
4.Add ginger garlic paste, green chillies (if using) and saute until the ginger garlic is fragrant.
5.Add in the chopped tomatoes, cook until they turn mushy.
6.Now add biryani masala, turmeric, and Kashmiri chilly powder. Saute until the spices are aromatic, and the masala oozes oil.
7.Add in the moong sprouts, 1/4 cup water, salt to taste, mix well. Cover the pan, and let the mung sprouts cook for about 15 minutes or until tender. Stir occasionally in between, sprinkle more water if the masala dries out.
8.Add in the chopped cilantro and mint, along with the paneer pieces. Mix gently.
9.Add in the rice, saute the rice very gently, for about 30 seconds.
10.Now add in 2 cups of hot water. Taste for seasonings, the water should be a slightly salty, or else the pulao will taste bland. Add salt accordingly. Cover the pan, reduce the heat to medium-low and let the pulao cook. Once all the water has evaporated, gently fluff the pulao with a fork. Serve hot with raita.
HOW TO MAKE MOONG SPROUTS PULAO | MOONG SPROUTS AND PANEER PULAO?
Moong Sprouts Pulao Recipe | Moong Sprouts & Paneer Pulao
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup mung sprouts
- 100 grams paneer, cut into small cubes/triangles
- 1 cup Basmati rice
- Whole spices (1 bay leaf, 4-5 peppercorns, 4 cloves, 3 green cardamoms, 1 inch cinnamon)
- 1 tsp cumin seeds
- 1 large onion, thinly sliced (about 1 & 1/2 cup )
- 2 tomatoes, chopped
- 1 to 2 tsp shahi biriyani masala
- 1/4 tsp turmeric powder
- 1/2 tsp Kashmiri red chilly powder
- Handful of cilantro/coriander and mint leaves, finely chopped
- 1 tbsp ginger garlic paste
- green chillies, as per desired heat
- Salt, to taste
Instructions
- Wash the rice well, soak in water for about 30 minutes to an hour.
- Heat ghee on medium heat in a pan, add whole spices and cumin seeds. When the cumin splutters, add thinly sliced onions. Saute until they are translucent and slightly golden brown.
- Add ginger garlic paste, green chillies (if using) and saute until the ginger garlic is fragrant.
- Add in the chopped tomatoes, cook until they turn mushy.
- Now add biryani masala, turmeric, and Kashmiri chilly powder. Saute until the spices are aromatic, and the masala oozes oil.
- Add in the moong sprouts, 1/4 cup water, salt to taste, mix well. Cover the pan, and let the mung sprouts cook for about 15 minutes or until tender. Stir occasionally in between, sprinkle more water if the masala dries out.
- Add in the chopped cilantro and mint, along with the paneer pieces. Mix gently.
- Add in the rice, saute the rice very gently, for about 30 seconds.
- Now add in 2 cups of hot water. Taste for seasonings, the water should be a slightly salty, or else the pulao will taste bland. Add salt accordingly. Cover the pan, reduce the heat to medium-low and let the pulao cook. Once all the water has evaporated, gently fluff the pulao with a fork. Serve hot with raita.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
