Haryanvi Hara Dhania Chutney Green Coriander Chilli Dip

Method

1. 1

   Wash the coriander properly: Coriander can carry soil in its leaves. Fill a large bowl with cold water. Submerge the coriander bunches and swish around. Lift out the coriander — the soil will have settled to the bottom. Repeat with fresh water if needed. Use both the leaves and tender green stems — do not use the thick tough roots.

2. 2

   Roughly chop: Roughly chop the washed coriander to make blending easier. Do not dry it — the slight moisture remaining on the leaves helps with blending.

3. 3

   Prepare the other ingredients: Peel the garlic cloves. Roughly chop the ginger and onion (if using). Cut off the stems of the green chillies but keep the seeds inside — the seeds carry most of the heat. If you want a milder chutney, remove the seeds by cutting the chillies lengthwise and scraping out the seeds with a spoon.

4. 4

   Blend all ingredients: Place the coriander, green chillies, garlic, ginger, onion, cumin seeds and lemon juice into a blender. Add 2 tbsp water. Blend on high speed for 30 seconds. Scrape down the sides with a spoon.

5. 5

   Check texture: Open the blender and taste. Blend again for another 30 seconds until you reach the desired consistency. Haryanvi chutney is traditionally coarsely ground — not a completely smooth paste — with small pieces of coriander and chilli still visible. However if you prefer smooth, blend longer.

6. 6

   Season: Add 1/2 tsp black salt (this gives the chutney its distinctive tangy, slightly sulphurous flavour which is the hallmark of North Indian green chutney) and regular salt to taste. Stir well.

7. 7

   Taste and adjust: The chutney should taste: intensely herby (coriander), sharp (garlic), spicy (chilli), sour (lemon), slightly tangy (black salt). Adjust any of these elements. If too spicy add more lemon juice. If too sour add a pinch of sugar.

8. 8

   No cooking needed: This chutney is completely raw — there is no cooking involved.

9. 9

   Store: Transfer to a glass jar with a tight lid. Refrigerate immediately. Keeps for 5 to 7 days in the refrigerator. The colour will darken slightly over time but the flavour remains good.

10. 10

    Serve: Serve alongside pakoras, samosas, parathas, chaat, rice dishes or any North Indian meal as a condiment. A small bowl of this chutney is placed on every Haryanvi dining table.