Archive · 3 Oct 2026
Chef Naman’s Hari Chutney Butter Adds Flavour to Everyday Meals
Chef Naman’s recipe turns green chutney into flavoured butter.
It uses mint and coriander, including their stems.
Garlic, ginger, chillies and onion add flavour.
Three spices make it tangy and earthy.
Lemon juice adds more sourness, while a little sugar balances it.
The chutney mixture is stirred into 500 grams of unsalted butter.
Salt and pepper are added to taste.
The result is meant to add flavour to everyday meals.
The recipe combines a bunch of mint with half a bunch of coriander, including the stems.
Garlic, ginger, green chillies and half an onion form the aromatic base.
Amchur, anardana and jeera powders add tang and earthy flavour.
Lemon juice and sugar balance the chutney’s sour, spicy and savoury notes.
The mixture is folded into 500 grams of unsalted butter, then seasoned with salt and pepper.
- Who
- Chef Naman is associated with the hari chutney butter recipe.
- What
- A recipe for mixing hari chutney ingredients into unsalted butter.
- Why
- The article presents it as a flavour upgrade for everyday meals.
- Butter
- 500 grams unsalted butter
- Mint
- One full bunch
- Coriander
- Half a bunch, stems included
- Green chillies
- Three to four
- Seasonings
- Half a teaspoon each of amchur, anardana and jeera powder
- Balance
- Lemon juice and half a teaspoon of sugar
- Finishing
- Salt and pepper to taste