Monday, June 16, 2008

Basic Green Chutney (Cilantro And Mint Chutney)

This emerald green chutney is a household pet and it brings a fresh taste to whatever it accompanies. It is delicious as a condiment not only with Indian foods such as Amma's Bajji, Corn Cakes, Dosa, Vegetable Patties, Upma, Pongal, other rice dishes etc.; it is also good in/with sandwiches. We love to spice up tomato, cheese, and cucumber sandwiches with this chutney. Feel free to experiment and find your own favorite ways to enjoy this vitamin packed chutney. This chutney is traditionally hot - and it should be! But of course it is delicious in its mild avatars too :)

Basic Green Chutney is often paired with the sweet Date & Tamarind Chutney to offer a nice contrasting taste! Combined with the Date & Tamarind Chutney it makes a delicious salad dressing especially for chopped salads like Kale Bhel Salad.


1 bunch Fresh Cilantro (Coriander Leaves or Dhania)
1 small bunch Fresh Mint (Spearmint)
2 Green Onions
2 hot green chili (JalapeƱo or Serrano) or more to taste
1/2 " piece Fresh Ginger
1/2 tsp Salt or to taste
1 Lime or Lemon
1/2 tsp Sugar


Sort out weeds and yellow leaves from mint and cilantro, cut off most of the stems from cilantro, strip the leaves and tender tips of the mint and discard the stems. Wash them well in several changes of fresh water to get rid of sand and grit. Spin dry in a salad spinner or gently blot dry with a towel.

Wash well the green onion and trim off root end and any yellow leaves. Chop coarsely all of the white as well as the green parts.

Cut off the stems from the green chilies and cut in half. If you like the chutney mild, remove the seeds from the chilies. Chop the chilies coarsely. You may want to wear gloves for handling chiles!!

Chop the ginger coarsely.

Squeeze the lime/lemon and discard the rinds.

Place the lime/lemon juice and the rest of the ingredients in a blender container and process into a smooth puree.

Taste and adjust lime, sugar and salt until they are well balanced. There should be just enough sugar to balance the sour and hot but not enough to make it sweet.

Refrigerate in a covered jar until ready to serve. The chutney will stay fresh for about a week if kept refrigerated. Serve cold or at room temperature with snacks or meals as desired.

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