Chef Sanjyot Keer Viral Hari Chutney Powder

Ingredients

• 3 pieces Green Chilies (medium-sized, seeds removed for less heat)
• 12 leaves Fresh Coriander Leaves (tightly packed, washed)
• 12 leaves Fresh Mint Leaves (fresh, not dried, washed)
• 1 pinch Black Salt (Kala Namak) (adds tangy, sulfurous flavor)
• 1 tsp Roasted Cumin Powder (freshly roasted for best aroma)
• 1 pinch White Salt (adjust to taste)
• 4 tbsp Roasted Chana Dal Powder (finely ground roasted chana dal for texture and body)

Instructions

1. Gather and Prep Ingredients

   Wash the coriander and mint leaves, then roughly chop the green chilies, coriander, and mint to help the blender process them.

   Time: PT5M

2. Blend Herbs and Spices

   Add the chopped chilies, coriander, mint, black salt, roasted cumin powder, white salt, and roasted chana dal powder into the blender. Add a splash of water (about 1‑2 tbsp) if needed and blend on low speed until the mixture resembles fine sand and is a bright green color.

   Time: PT2M

3. Check Consistency and Color

   Transfer the chutney to the small bowl. The texture should be sand‑like, not watery, and the color should be vivid bright green. Adjust with a few more drops of water or an extra teaspoon of chana dal powder if the texture is too thick or too thin.

   Time: PT1M

4. Serve or Store

   Spoon the chutney into an airtight container. Use immediately as a dip, spread, or accompaniment, or refrigerate for later use.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

5 g

Fat

0.5 g

Fiber

1 g