Green Chutney is standard Indian relish for many dishes, from samosas to cheelas, to roti to rice. Here are two versions of it.
Green Chutney is something I make very often and is almost always there is my house. In quite a lot of meals pictures, I have on this blog have that too.
I have got many mails and comments on people asking me how I make my green chutney. There are many ways one can go about making a green chutney and I myself make it in three different ways. What I am trying to do here is get you the variations which I use when I make my chutney.
Green Chutney – 1
- 1 Bunch of Mint leaves.
- 2 Bunches of coriander leaves.
- 1 onion chopped.
- 2-3 green chillies (more if you want it spicy)
- 1/2 tsp cummin seeds powder.
- 1/2 tsp garam masala
- Salt to taste
In order to make the chutney tangy, you can use any of the following options:
- 1-2 tsp anardana.
- 2 tsp dry mango powder.
- 1/2 small raw mango chopped.
- 3 tbsp curd.
- 2 tomatoes.
- juice of 1 lemon.
The method is really simple. Just put everything in the grinder and using just enough water to mix grind them to a coarse paste. The taste of the chutney totally varies along with the ingredient used to provide the tangy taste. My personal favorite is raw mango and the one with anardana comes a second close. N seems to love the one with curd followed by the one with raw mango.
So try out all variations to see what suits your taste buds the best. But do keep in mind that when u use tomatoes or curd, the shelf life of the chutney reduces a lot.
Sometime back I discovered another form of green chutney which at first totally amused me and I even refused to make it thinking it may not be very great. That is because the mint and coriander in this were cooked before making the chutney. But when one day I was indeed in an experimental mode and made this, we were all in for a surprise. It was yummy beyond belief. There was a very different flavour to this one and we all loved it at home.
So here it is. Green Chutney 2.