Hari Chutney (Green Chili Sauce)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Prep the Ingredients• Wash the coriander leaves and mint leaves thoroughly to remove any dirt. Roughly chop the coriander leaves, mint leaves, green chilies, onion, garlic, and ginger.
2. 2Blend the Ingredients• In a blender or food processor, add the chopped coriander leaves, mint leaves, green chil ies, onion, garlic, and ginger. If using tamarind pulp, add it to the blender as well. If you prefer a tangier taste, you can substitute tamarind pulp with lemon juice.
3. 3Prepare the Spice Mix• Dry roast fenugreek seeds until they turn slightly brown and grind them into a fine powder. • In a separate bowl, mix fenugreek powder, red chili powder, nigella seeds, fennel seeds, and mustard seeds.
4. 4Add Spices• Add the roasted cumin powder and salt to the blender.
5. 5Blend to a Smooth Consistency• Start blending the ingredients on low speed, gradually increasing to high. Blend until you achieve a smooth and uniform consistency. If the mixture is too thick, you can add a table spoon of water to help with blending. Avoid adding too much water, as the chutney should be thick and not runny.
6. 6Taste and Adjust• Taste the chutney and adjust the salt and spice level according to your preference. If it's too spicy, you can add more coriander leaves or a splash of lemon juice to balance the heat.
7. 7Serve and Store• Transfer the hari chutney to a bowl or an airtight container. Serve it as a condiment along side kebabs, samosas, pakoras, or any other savory dish. You can also use it as a spread for sandwiches or wraps. Refrigerate any leftovers, and the chutney should stay fresh for a few days.