Green Chutney – Quintessentially Indian

October 5, 2018

Three months, a 360-degree lifestyle change and a hacked blog later, here I am finally writing about food again. We recently shifted back from Dubai after over three years of slogging it out. I truly believe that places give us feelings – whether its a home, a holy place or even a city. For me, Dubai never felt like home. The moment I stepped on its soil, I knew it wasn’t meant to be. But rarely do we listen to our deepest instincts. Irrespective, we worked our butts off there and the beautiful city (even though it may not feel like home, it is indeed beautiful) gave us so much in return. But earlier this year, we decided it was time to come back. So, we returned to Mumbai in July, and my life has changed forever. I am now doing things I’ve always wanted to do but never had the time or energy – starting with not having a full-time job. I work out everyday to get my rather ignored health back on track, eat healthy, meet friends, have my ‘me’ time, read and watch Netflix, amongst other things. I haven’t been experimenting with cooking though, but I’m confident that will happen in due course of time. Hence, its been quite a while since I wrote here and life took over so much that this little baby was the least of my priorities. This time was the limit; with my last post appearing last November, I ignored the blog to the point that it was hacked, and I couldn’t sign in to my own account – till my sister came to my rescue and solved all my problems in one night!

So here I am, hopefully blogging about food I prepared and photographed ages ago and talking about recent trips – regularly.

So lets get into it. Amongst one of the many dishes that have different versions across India, but are essentially the same, is the green chutney. With coriander and green chillies as the basic ingredient, additional ingredients from different regions in India change how it tastes across the country. Some people add mint leaves, cumin seeds, some add coconut, some prefer more garlic, and others even use palak to add to the greenness. I make my own version of the green chutney that I use in pretty much everything – from a simple chutney preparation for bhajiyas or samosas, all the way to making green chicken curry and even in chaat. I prefer a healthy balance of fresh green chillies and heady garlic that makes me cough the moment they are ground in the mixer.  To this, I add coriander leaves with their stem (which has bangs of flavour) along with a few mint leaves and some toasted cumin.


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Green Chutney
The quintessentially Indian chutney that can be used as an accompaniment to fritters, as a base for a damn good chicken curry and even as a marinade.
Prep Time 30 min
Servings
people
Ingredients
Prep Time 30 min
Servings
people
Ingredients
Instructions
  1. In a mixer (you may also use a mortar and pestle if you have a big enough one) put in the green chillies, cumin seeds and garlic and grind coarsely.
  2. Now add the coriander and mint leaves and grind adding as little water to the mix as possible. Grind till the consistency is fine.
  3. Using a spatula pour the mixture into a bowl and add the salt and lime juice to taste. Store in the refrigerator for up to a week.
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