Cilantro-mint (dhania-pudina)chutney for chaat

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Cilantro (coriander)-mint chutney also known as green chutney or hari chutney in Hindi is one of the most versatile chutneys in India. This chutney is a must accompaniment for chaats, and other snacks like pakoda’s, kachori’s, samosa’s, as a sandwich spread and the likes!My mom makes another type of green chutney that is kind of sweet, spicy and creamy. I love using that green chutney for sandwiches and Goan rice pancakes, it adds loads of flavors! I will be posting that soon too! For now I’m sharing the way of making green chutney for chaats, mainly consisting of cilantro, mint and green chillies. The chaat masala and the lemon juice add the required tang, jazzing up this humble chutney. Make sure you make a batch and freeze it if you wish, to be used on days to fulfill your sudden chaat cravings!

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I have already shared the spicy red chilli garlic chutney & date-tamarind chutney in my previous post. If you are looking for those recipes you can find them on the highlighted link.

Ingredients: Measuring cup used, 1 cup = 250 ml

1 cup cilantro leaves, washed well & tightly packed ( I do like to use some portion of the stalks too)

1/2 cup mint leaves (discard stems), loosely packed

2-3 green chillies, adjust as per desired heat

1/2 inch ginger

2-3 garlic cloves ( optional, add if you are not using the spicy red chutney)

1/4 teaspoon roasted cumin powder

1 tablespoon lime juice/gooseberry sized ball of tamarind

1/2 teaspoon chaat masala

Salt/Black salt to taste

1/4 teaspoon of sugar (optional)

Preparation:

  1. Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
  2. Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days 🙂 Thanks Chanda di for the tip!

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Regards,

Freda

 

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