blend · herb sauce
★ STARRED KITCHENPrep 10 minUmberfield Green Chutney
Independent adaptation of a publicly published Suvir Saran recipe. Not affiliated with, sponsored by, or endorsed by Suvir Saran.
Suvir Saran's Umberfield Green Chutney, from the published recipe.
Ratio
Ingredients
- Cilantro — 1 1/2 cups firmly packed chopped (45 g)
- Mint — 1/2 cup firmly packed leaves (20 g)
- Bird's Eye Chile — 2–3 fresh hot green chilies stemmed
- Ginger — 2-inch peeled chunks (30 g)
- Red Onion — 1/2 quartered (100 g)
- Lemon Juice — juice of 2 lemons (90 ml)
- Sugar — 1 Tbsp (12 g)
- Salt — 1/2 tsp (3 g)
- Water — 1/4 cup (60 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Umberfield Green Chutney wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Indian chef formerly of Michelin-starred Devi in New York; later American Masala and farm projects in upstate New York. Published Indian home cooking and spice technique.
Originally published as Green Chutney (Haree Chutney).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Suvir Saran / James Beard Foundation (published as “Green Chutney (Haree Chutney)”). Full citation lives in Provenance.