Wednesday, August 21, 2019

Hema's Everyday Fresh Coriander-Mint Chutney

Hemas Everyday Fresh Coriander-Mint Chutney is fabulous with snacks, sandwiches, with meals to add a zing to an otherwise tame meal. This chutney is a wonderful and necessary addition in the famous toasted veggie Mumbai sandwiches! I use it to make the delicious Bhel Kale Salad and the Chat dishes like the Roasted Potato Chat, Aloo TikkiAloo, Chana Chat. This Fresh Chutney not only adds piquancy to meals but also vitamins and minerals to everyday nutrition.

For a mild chutney, remove the core from the chile; for a spicy chutney leave the core in and/or add more chiles.


1/2 tsp Cumin Seeds
1-2 cloves fresh Garlic
1 one-inch piece Ginger, skinned, and sliced
1 large bunch fresh Coriander/Cilantro
1 small bunch Mint
1 Serrano Chile, cut into 2-3 pieces
Salt to taste
1 tomato, cut into quarters
1/4 of a small Red Onion or 1 Shallot, coarsely chopped
1 - 2 pinches Jaggery
1-2 Limes/Lemons
Water as needed


Sort the coriander/cilantro and mint for yellowed leaves, weeds or other debris. I only cut off the browned ends of stems on the cilantro; pull off the tender tips and leaves from the mint and discard tough stems. Wash and drain well.

Peel and trim garlic. Have tomato, onion, ginger and chile prepared.

Squeeze the lime/lemon and use the juice.

Place the herbs and other ingredients in the carafe of a blender. Pour lime/lemon juice from One fruit first; more maybe added to taste later. Add about a couple of tablespoons of water to begin. 

Process the chutney adding water in very small quantities just enough to process; you may have to stop a few times and push down the herbs so make blending possible into a smooth puree.

Taste and adjust lime/lemon and salt as needed.

Pour/spoon out into a clean jar with a lid; if the chutney is very thick, a little water maybe used to collect the chutney sticking in the carafe and added to the jar. Store chutney in the fridge for a week to 10 days. Use clean spoons to remove what is needed.


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