Fresh coriander leaves blended with yogurt, green chilli and garlic into a thick, tangy dipping chutney. The all-purpose accompaniment of Haryana — served with every roti, snack and meal as a bright, sharp condiment.
Ingredients
1 cup fresh coriander leaves — packed (stems removed)
1/4 cup fresh mint leaves
1/2 cup yogurt — full-fat
3 to 4 green chilli (adjust to heat preference)
4 garlic cloves
1 inch ginger — roughly chopped
1/2 tsp cumin seeds
1 tsp lemon juice
1/2 tsp sugar
salt to taste
Method
Wash the coriander and mint: Wash both herbs in 2 to 3 changes of water. Shake off excess water. The herbs should be clean but not soaking wet — excess water makes the chutney thin.
Dry roast the cumin seeds: In a dry pan on low heat, roast cumin seeds for 1 minute until fragrant. Cool. This roasting adds a depth that raw cumin cannot provide.
Blend the herbs: Place coriander leaves, mint leaves, green chilli, garlic and ginger in a mixer. Add the roasted cumin seeds and 1 tbsp water. Blend for 2 minutes to a smooth, bright green paste.
Check the herb paste: The blended herb paste should be smooth and very green — almost like a thick pesto. If gritty, blend for 1 more minute.
Add yogurt: Add the full-fat yogurt to the herb paste in the mixer. Blend for 30 seconds to combine smoothly. The yogurt will lighten the colour to a softer, creamier green.
Season: Add lemon juice, sugar and salt. Blend 10 seconds to combine.
Taste and adjust: Taste the chutney. It should be: tangy (from the yogurt and lemon), spicy (from the green chilli), fresh and herby (from the coriander and mint) and slightly savoury (from the garlic). Adjust each element as needed.
Check consistency: The Haryanvi version is thicker than most green chutneys — almost spreadable — because of the yogurt. If too thick, add 1 tbsp more yogurt. If too thin, the yogurt had too much water.
Refrigerate before serving: Cover and refrigerate for at least 15 minutes. The chutney develops better flavour after a short rest.
Serve: Serve in a small bowl alongside any meal, roti or snack. Keeps refrigerated for 2 to 3 days.
Note: In Haryana, a thick coriander-yogurt chutney is as essential to the meal as the roti and dal. Unlike the thinner, water-based green chutneys of South India, the Haryanvi version is made thick with yogurt — it is almost a dip. Served at every meal, with every snack and prominently at Haryanvi weddings where large bowls of this chutney are placed at every table.