Green chutney ( coriander-mint chutney)
The festive sweets in October and November, and the celebratory cakes for December (four of them!!) have my task cut out for the last quarter of the year. So taking a smalI break before I gear up for a ‘cakethon’, I decided to do a small yet very useful post on a very versatile dip- the green chutney. Well, we all make green chutneys regularly, even I used to, until the way I make it changed with the addition of two surprising ingredients. It was after joining a foodie group on Facebook I got introduced to this recipe , which solved my problem of unesthetic dark (almost blackened) mass of coriander and mint lying in a pool of water. Just the addition of two simple yet unusual ingredients- bread slice and green capsicum solved my problem. For a south Indian used to groudnuts or coconut in the dips, this seemed strange at first, but now it’s regularly made and stocked in fridge on weekly basis.
Recipe is as follows:
- Coriander – 1 big bunch
- Mint- roughly half of the quantity of coriander
- Green chiilies – 2 to 3 (vary according to taste)
- Green capsicum- 1 medium
- Garlic- 3 to 4 big cloves
- Salt- 1.5 teaspoon (vary according to taste)
- Sugar – ½ tablespoon
- Lemon juice- from one big Lemon
- Bread slices – 2 ( remove the brown sides and use the white part only )
- Water- to adjust the consistency
- Pick mint leaves from its stem, wash thoroughly and keep aside.
- Cut off the stems of coriander and wash it well.
- Add mint , coriander along with all ingredients into a small mixer jar, add very little water and blend well. Stop in between to scrape the sides and to adjust the seasoning.
- Blend into a smooth paste, store in air tight container, stores well in refrigerator for more than a week or you can make in bulk and freeze for months.
- Smear it over sandwiches, dollop it in your chats or spoon it over your cutlets, this thick and green chutney is sure hit!!