Hari Mirch Chutney | Green Chilli Chutney || How to make green chilli chutney with step-by-step photos...
- During cutting and cooking green chillies sauce/chutney have better is to use kitchen scissors instead of a knife
- I preferred to put on hand gloves to prevent burning hands as well as don’t touch my face during the preparation of Hari Mirch chutney...
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Dissolve cornstarch/flour in water
Green Chilli Chutney is quite hot, delicious and tangy green chilli sauce which is one of the traditions that is prepared with a few ingredients..
- 150g, large green chillies
- 4-5, garlic cloves
- Salt to taste
- 1 ½ tbsp, coriander seeds
- 1 tsp, cumin seeds
- 1 tbsp, cornstarch/flour
- 1 cup, tamarind pulp
- 3 pinches, green food colour optional
- In a grinding jug put chopped green chillies and garlic along with coriander and cumin seeds, salt and tamarind pulp
- Blend it well till turns into a smooth paste
- Cook hari Mirch chutney in any saucepan/pot on medium heat for 10 minutes
- Keep stirring occasionally
- Reduce the heat to low then keep stirring by adding dissolved cornstarch/cornflour to the green chilli sauce
- Allow to cook it another 2 minutes on medium flame until bringing it to a boil
- Turn off the flame and remove it from the flame
- Let it cool down completely
- Now Green Chillies chutney is ready to serve
- Green Chilli chutney or hari mirch chutney can be stored in any container/bottle for up to 2 weeks
- Green chilli chutney can be served with samosa, pakora, chana chaat, samosa chaat even with Khichdi and matar pulao and chana pulao, bun kabab