Green chutney can be used either as a dip or as a spread on sandwiches. The word "chutney" is derived from the Sanskrit word 'catni', meaning to lick. In Indian cusine, there are basically 2 types of chutneys--sweet and hot.
Coriander leaves are also known as cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds. Choose coriander leaves that have firm, unwilted leaves, & deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. In Indian recipes, coriander leaves are used in large amounts in gravies and as green curry paste.
Mint is a very delicate leaf. The leaves have a fresh, sweet flavor with a coolness. These leaves are used in teas, beverages, syrups,ice creams etc. Chopped mint is usually used as garnishing. Cocktails and mocktails also use mint for flavor or garnish, namely the Mint Julep and the Mojito. Creme de menthe is a mint-flavored liqueur used in drinks.
1) Onion, curd and garlic are entirely optional.
2) Onion is added to give body to chutney. Onion can be substituted with roasted gram dal (1 tbsp.).
3) Do not grind chutney for too long. It may discolor.
4) Add curd to chutney only after beating well.
Quantity | Name | |
---|---|---|
MINT & CORRIANDER CHUTNEY | ||
1 Cup | Corriander leaves chopped | |
0.5 Cup | Mint leaves chopped | |
2 No.s | Green chilli es chopped fine | |
1 Tsp. | Ginger chopped | |
3 Cloves | Garlic chopped | |
2 Tbsp. | Yoghurt / curd | |
1 Tsp. | Sugar | |
Salt to taste | ||
1 Tsp. | Chaat masala | |
Lemon juice to taste | ||
0.25 Cup | Onion chopped | |
4 No.s | Pepper corns |
1) Put all the ingredients, except curd in a blender & process until very fine.
2) Add water only if required.
3) Mix the yoghurt into chutney and serve.
Serve as a dip or as a spread.