This vibrant, no-onion-no-garlic chutney brings freshness to any meal. Made with coriander, mint and zesty spices, it is appropriate to have with any Indian dish , Jain or satvik.
Ingredients:
- 2 cups fresh coriander leaves
- 1/2 cup fresh mint leaves
- 2–3 green chilies (adjust for heat)
- 1 inch piece fresh ginger, peeled and chopped
- 2 tablespoons raw mango or lemon juice (for tang)
- 1 tsp roasted cumin powder
- 1 tsp Chaat Masala (Optional)
- Salt, to taste
- 2-3 tablespoons cold water
Method:
- Rinse and drain
- Wash the mint leaves ,coriander in cold water. Stir excess moisture or spin in salad spinner.
- Chop
- Cut mint leaves ,coriander, green chillies and ginger.
- Blend
- Take a blender or food processor, add coriander, mint, chilli, ginger, raw mango or lemon juice, cumin powder, spices and salt
- Adjust consistency
- Blend the mixture to a smooth or slightly coarse paste, depending on your preference and add some water.
- Taste
- Taste the Chutney. Add more salt, tang or chilli if necessary. Mix well.
Tips and Variety:
- Add 2 tbsp roasted peanuts or cashews before blending ,for extra nuttiness,.
- Swap Raw Mango for 1 Small Tomato for a Milder, Sweeter Flavor.
- Avoid the spices for more herbal taste.
- Add in 1-2 tablespoons yogurt before serving for creamier textures.
Serving instructions:
- Serve on chaats, samosa or pakoras.
- Spread on sandwiches, wrap or rolls inside.
- Pair with dosas, idlis, or steamed rice.
- Use as a marinade for paneer , tofu or roasted vegetables.
Storage:
Store the chutney in the airtight container in the fridge for 3 days. To maintain a bright green color, press the plastic wrap directly on its surface before sealing. You can freeze the parts in the Ice cube tray for up to 2 months and enjoy it.
Raise your breakfast and meal with this cool, tangy green chutney - no onion, no garlic, all fresh taste!
