Chutney is a must-have and very versatile accompaniment that pairs well with many dishes. You can dip your idli or dosa in it, spread it on your bread for a Bombay sandwich, use it to spice up your chaat, and much more! This green zingy recipe is one of my all-time favorites and packs a punch.
Prep time: 10 min
Cook time: None
Serves: 4
Ingredients:
50g fresh coriander
50g fresh mint
3 cloves of garlic
1/2 inch of ginger
4 green chillies
1/2 lime
2 tsp salt
5 tbsp water
2 cubes ice
Recipe:
Wash the coriander and mint thoroughly and give it a rough chop. Leave the stems in - they add a lot of flavor.
To a blender, add the ice cubes, water, coriander, mint, garlic, ginger, chillies, and salt. Blend to a smooth consistency. It should be thinner than a smoothie but not so thin that it can't coat the back of a spoon.
Add a squeeze of lime to maintain the fresh color and add some zesty flavor. Adjust the seasoning to your preference and enjoy!
Pro tips:
Adding ice and lime helps in keeping the vibrant color of the herbs. This chutney keeps well in the fridge for 4-5 days so you can make a batch in advance. You can also freeze it to store for about 2 weeks.
Comentários