A cleaned up version of a basic green chutney, a very popular Indian/Pakistani condiment used as a dip with almost every desi fried food – sandwiches, samosa, chaat, raita… the list goes on.
Green chutney also called hari chutney is normally made with cilantro, mint leaves and green chillies. But I normally don’t have any mint leaves lying about, so decided to make it with basil instead, and it turned out delicious! Almost like pesto meets green chutney.
Hari chutney is actually quite healthy in terms of the ingredients used. I made this green chutney paleo and keto friendly – this green chutney is totally dairy free and gluten free! The bright flavours play really well with fish tacos, samosas, or even add a few teaspoons to a cup of yogurt to make a delicious raita! But you can also totally use it like pesto – slather it on sandwiches or mix it into some pasta.
This is a great basic green chutney to have on hand for your indian or pakistani snacking needs anytime.
Give this cleaned up version of green chutney a go and let me know what you think.
Basic Green Chutney (Paleo/Keto Friendly)
- 1 cup fresh coriander leaves (about 1 bunch – leaves with thin stems is fine)
- ½ cup fresh basil leaves (or mint leaves)
- 3 cloves garlic
- 2 inch ginger
- 3 green chilli
- ½ tsp cumin powder
- ½ tsp salt
- 1/4 cup coconut flakes
- ½ cup water
- 1 tbsp lemon juice
- In a blender, start by blending 3 cloves garlic, 2 inch piece of ginger and 3 green chilli, till just chopped.
- Add 1 cup washed coriander leaves and ½ cup basil leaves, give it another blend for 1 minute.
- Add ½ tsp cumin powder, ½ tsp salt and 1/4 cup coconut flakes, 1 tbsp lemon juice.
- Blend till smooth, adding water one tbsp at a time to reach your desired consistency.
- Your green chutney is ready. Keeps well in the fridge for up to 5 days.