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.
Green Chutney : Post 20
Ingredients
- 1 bunch mint
- 2 big bunches coriander
- 7 - 8 curry leaves
- 2 tsps cummin seeds
- 7 - 8 cloves garlic
- 4 - 5 green chillies
- 2 lemon juice of
- to taste salt
- 1 tsp oil
Instructions
- Dry roast the cummin seeds and garlic together.
- Heat oil in a pan and add the pre roasted cummin seeds and garlic.
- Add chopped onions. Fry till they start turning brown.
- Add green chillies.
- Add the coarsely chopped mint and coriander leaves.
- Fry for 3-4 minutes.
- Add salt and lemon juice.
- Let it cool and then coarsely grind.
- So your green chutneys are ready to be served with whatever u want :D.
I make the first one using lemon.
Never used curry leaves .. must try it sometime 🙂
thank god you didnt put in any pictures !!! 😛
Thanks Monu, you are a darling for giving this recipe…I can use them surely.
Hey, wait…you had written that there are 3 methods that u follow, but have written only two…wheres the other ????
Come on, even though its night and I am half drowsy, but I can read all these things clearly… 😉
U know, I’ve never managed to find out how to make green chutney… now I have an idea 🙂 Post pics, Mon!!
oh yea! These go well with everything!
Water it down a bit and it becomes a dip which can be eaten with chips! (hee! that rhymed!)
Hi Monika….came over for your chutney recipe via Uma’s blog! Seems tasty…shall definitely give this a try! :)))
remember the discussion we had when we met..i might have something on those lines for you soon!!
Been a lurker for a long time now. You have a lovely space and I immensely enjoy reading about the various activities in your life-cooking/baking/personal issues/photographs.
Have a doubt in this recipe-what is anardana? I also found that in one of your earlier food posts, you had written the ingredient’s name in hindi(cannot remember it now)..Pls do add a photo for us to identify the ingredient in case you do not know its English equivalent.
Many thanks and pls keep writing:)
Anything with mint is great for me.
How about only coriander and only mind chutney instead of using the 2 together .
Coriander , curry leaves (8 -10) with raw mangoes and onion taste Yumm as well 🙂
u should see some previous posts my dear the chola bhatura one for example 😉
swati below mentioned the third one using only corrainder
unfortunately i dont have a single pic of green chutney alone 🙁
yeah yeah i hear
wow iya thanks let me mail u
i dont like only mint but only corriander is yummy as well
The methodology of Green Chutney 2 is quite surprising, but I must give it a go!
You have not answered my comment alone??Is this the price I get to pay for delurking?
aaaiyo i apologise 🙁 actually i thought i will reply and then forgot plus i guess i approved this comment after i replied the rest so anyways enough excuses i know i suck when it comes to replying comments
and the mistake is mine
sorry
sorry lavs usually i do write the name in english too will keep that point in mind from next time on…
anardana is dried pomegranate seeds
You should know that i was pulling your leg:)
Thanks for your reply. I love your blog.
thanks for the recipe…are mint leaves what they call kariya patti??