I have a couple of Indian recipes coming up for you in the next few days. Today I want to start with a basic chutney, one that can be used in many dishes and chances are, if you have ever eaten at an Indian restaurant, you have eaten this with some tandoori dish. It is called hari chutney (“green” chutney) and it is made with coriander. I also like to add a little mint for some freshness, but it is not compulsory. It is delicious eaten plain, or mixed with yogurt (in a proportion of 1 part chutney to 3 parts yogurt) for a delicious dip or condiment to any Indian dish like tandoori, snacks or chaat. Enjoy!
Recipe adapted from Manjula’s Kitchen
1 bunch of coriander, chopped
1 handful mint leaves, chopped (optional)
2 green chillies, chopped
3 tbsp lemon juice
1 tbsp ginger paste
1 ½ tsp salt
1 tsp cumin seeds
1 tsp vegetable oil
1 tsp sugar
Blend everything together until obtaining a fine paste. If needed, add 2 to 3 tbsp of water to help the blending.
Here you have it, plain…
… and with yougurt.
NOTES: Manjula’s site suggests to freeze it immediately in ice cube trays and defrost as much as you need on the day you want to serve it.