Green Chutney

Green Chutney (version #1)

Green Chutney is a must have in my home. We use them in so many different ways. This chutney can be used in sandwiches, as an accompaniment for vadas, dhoklas and pakoras, and I also frequently use it as a base for masala in curries and pulaos, and of course, as a chutney mix in, into the family favorite - bhel puri. This is one version of the green chutney. I am posting this first as it does not have any garlic or onion and can be used on fasting days as well.

In the summers, I sometimes make a special trip to the farmers market, just for the fresh cilantro. I sometimes buy four or five bunches just so I can make the chutney to stock up. You can make this chutney in bulk, as it freezes well too. Enjoy this recipe.

Green Chutney (Dhokla pieces were added in)

Recipe

Ingredients:

• 3 cups of cilantro/coriander leaves

• 1 cup of mint leaves

• 2 to 3 green chilies/jalapenos (adjust to your taste)

• 1 inch piece ginger, peeled and chopped

• ¼ cup crispy sev for texture (fried chickpea or besan noodles); this ingredient is optional

• ½ tsp chaat masala

• ½ tsp cumin powder

• Plain salt, black salt or pink salt to taste

• juice of one lemon

Steps

1. Blend all the chutney ingredients to a fine paste in a blender adding very little water only if needed.

2. Transfer to a bowl, and set aside to use as needed.

3. Make sure the chutney is very thick. You can dilute as needed only the portion you want to use.
   

Notes:

I usually add a piece of bread to the chutney if I don’t have sev. For a chutney to use with dhokla, I add couple of pieces of dhokla while I grind the chutney, it gives a great flavor. The chutney with the sev, bread or dhokla is a different green and not the bright green as the regular green chutney.

For the bright green chutney, please don't use the sev, bread or dhokla. I will be posting couple more green chutney versions on this blog.