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.
