Spicy Hari (Green) Chutney

Spicy Hari (Green) Chutney

This is a chutney most South Asians or those of South Asian descent are very familiar with. It can be eaten with most dishes whether they are rice- or roti-based. It’s the same chutney you can put into yoghurt with a bit of water to make raita. It actually contains some nice herbs for the liver, lymph, and immune system: garlic, lime/lemon, cilantro, cumin, and chillies!


You can alter the spice levels and the viscosity of the chutney according to taste. Here’s how I make mine:

  • 1 cup cilantro
  • 4 Thai or Pakistani or Indian chillies (fresh, small green ones) – use 1 if you don’t do well with spice
  • 2 cloves garlic
  • 1/2 tsp cumin seeds
  • 1/4 lime or lemon squeeze i.e. the juice
    Salt & pepper to taste
  • 1/4 cup water (approximately – enough to get the blender running!)
  • Optional: 1/4 cup fresh mint

Blend everything together and enjoy.

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