Singhdana Chutney (Nutty Green Chutney)
By Suvir Saran
Photography by Stephen Klise
Food styling by Elle Simone Scott
Haree Chutney (green coriander chutney) is a classic made by nearly every family in northern and central India where it is served with just about every meal. Made with mint, cilantro, green mango, this recipe is easy to alter—you can make it solely with cilantro, you can increase the amount of chiles to make it super hot (I've been known to add up to 10 depending on my mood), or you can make the mint stand out by increasing its proportion in relation to the cilantro (do use some cilantro or the chutney will taste bitter). It’s especially lovely with foods from the grill.
Try with Aloo Paalak Mungphali Tikki (Vegetable Patties with Spinach, Peanut, and Potato).
- Yield:1 1/2 cups
- Prep Time:12 minutes
- Cook Time:0
- Total Time:12 minutes
1 cup chopped cilantro
1 cup chopped mint
1 green mango, pitted, peeled, and roughly chopped (optional)
2 to 3 jalapeños (seeded and veined if you prefer a milder flavor), roughly chopped
2-inch piece ginger root, peeled and cut into chunks
1/2 red onion, peeled and quartered
Juice of 1 lemon
3/4 cup roasted peanuts
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup water
- Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the bowl as needed. If the chutney doesn’t blend easily, add a very small amount of water to facilitate the blending (this will also make the chutney a little milder).
- Taste for seasoning and spice level and adjust salt, sugar, or jalapenos if desired.
Serve immediately or transfer to a covered container and refrigerate for up to five days.