From Suvir Saran's kitchen · Devi, New York
blend · herb sauce
★ STARRED KITCHENUmberfield Green Chutney
From a starred kitchen
Ratio
LEMON JUICE 90WATER 60
Ingredients
- CILANTRO45 g
- MINT20 g
- BIRD EYE CHILE25 g
- GINGER30 g
- RED ONION100 g
- LEMON JUICE90 ml
- SUGAR12 g
- SALT3 g
- WATER60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.