Green Chutney – Mint and Cilantro Chutney with Ginger

There are many variations of your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras and even crackers. I like this zippy variation, among others and its uses range way beyond the condiment stage. I like to use it as a no cook sauce for fish or even chicken. I shall tell you about this soon. I myself have a couple of variations to this classic sauce. For a lot of the condiments, I like to use black salt for a couple of reasons. I like the addictive taste of black salt combined with lime or tart mango powder, I also like the fact that natural salts like black salt do not have any sodium and are rich in minerals. Here is how I made it in class one evening. Green Chutney – Mint and Cilantro Chutney with Ginger

Green Chutney - Mint and Cilantro Chutney with Ginger
Author: 
Recipe type: Condiment
Prep time: 
Total time: 
 
A classic traditional Indian condiment that is enjoyed with an assortment of appetizers.
Ingredients
  • 1 cup coarsely chopped cilantro (leaves and tender stems)
  • 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
  • 3 green chilies
  • ½ teaspoon black salt
  • Juice of 2 limes
  • ½ inch peeled fresh ginger
  • 1 teaspoon cumin seeds
  • ½ coriander seeds
Instructions
  1. Place about ⅓ of the cilantro and mint in the blender with the lime juice and process to a puree.
  2. Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
  3. Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.

Prep Time: 20 minutes Makes 1/2 cup of chutney   Ingredients 1 cup coarsely chopped cilantro (leaves and tender stems) 1 cup coarsely chopped fresh mint leaves (leaves and tender stems) 3 green chilies 1/2  teaspoon salt Juice of 2 limes 1/2 inch peeled fresh ginger 1 teaspoon cumin seeds 1/2 coriander seeds Method of preparation 1. Place about 1/3 of the cilantro and mint in the blender with the lime juice and process to a puree. 2. Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth. 3. Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.

About rinkub

Comments

Trackbacks/Pingbacks

  1. […] The key to getting the right balance of smoothness and crunch is to use the right kind of potatoes (russets tend to work for me) and no binding.  This ensures a crisp crust that is all about the magic of crusty crisp potatoes.  The oil temperature needs to be right and the tikkis need to be cooked without overcrowding the skillet and wok. They are best served with green mint or coriander chutney, another very basic recipe and you can find a version here. […]

Speak Your Mind

Top Food Blogs

Best of Cooking in Westchester

The best of Cooking in Westchester - the most commented posts.

This is a widgetised area. To fill it with 'stuff', use the Footer Center widget

  • Template Customized by Bloggermint