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Basic Green Chutney

(Hari Chutni)
Category: Green Chutneys, Vegan
Makes about 1 1/2 cups
This puréed blend of herbs, spiked with fresh green chili peppers and lime juice, is universal all over India, with each family adding its own special touch and ingredients. Though you can use any onions, I prefer using just the scallion greens for their mild flavor and their deep green color. Another popular addition to this chutney is garlic, but to me it overpowers the flavors, so I generally don't use it. Add 1 to 3 fresh cloves, if you wish.

    2 to 5 fresh green chili peppers, such as serrano, stemmed
   6 to 8 scallion, just the green parts, coarsely chopped
   1 cup fresh mint leaves, trimmed
   2 to 3 cups coarsely chopped fresh cilantro, including soft stems
   3 to 4 tablespoons fresh lime juice or lemon juice
   1 teaspoon sugar
   1 teaspoon salt, or to taste
   1/2 teaspoon freshly ground black pepper, or to taste

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1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.

2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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