Green Chutney or Mint Coriander Chutney is another one of those chutneys you surely would need when making chats. When I knew I have to make handful of chats, I made a huge batch of this chutney and refrigerated. Since we like our chats spicy, I was quite liberal with the chilies in this chutney, as the sweetness was taken care by the Dates Tamarind Chutney
As with all chutneys, this too has come up the blog in different avatar. While I was contemplating if I need to post a simple chutney as this, I was hoping that there are folks out there who, like me, forget where to find it right away. Yes another version of Green chutney is hidden within some posts, that I can never find it when I want. With a Recipe Index that hardly gets updated, you can imagine my plight!
School closed today for the boys, and yes they managed to miss the entire week. They won’t budge from their place, after being so used to sleep late. When we threatened them with dire consequences like a week more of school, Peddu stirred slightly saying he will go today. By then it was time for the bus and we said he anyway can’t make it. We finally told them that they will be having an extra week of school. Not sure if they actually believed me, but they looked worried enough.
I was early to home today because of full day power shutdown. As always when I get home early, my only notion would be to complete my work early on. However as always the never ending phone calls and the kids hungama never lets me work in peace. I am glad that all I had to do is simply write, which I can do while talking to people as well.
Mint Coriander Chutney
1 bunch fresh mint
1 bunch fresh coriander
Garlic – 5 -6 cloves
Ginger – 1″
Green chillies – 4
Sugar – 1/2 tsp
Salt – 1/4 tsp
Cumin Seeds – 1 tsp
Lime juice – 1 tsp
How to make the Green Chutney
Wash and trim the leaves. chop them roughly. take all the ingredients in a mixer and pulse it to get them evenly chopped. Then slowly add water and run for couple of times for the leaves to get ground to a smooth paste.
Adjust the spice and add more chilies if it’s not spicy.
Instead of cumin seeds you can add ajwain as well. If you want this to be a spread, you can mix in hung curds to make it more thick.
In season, you can add few slices of raw mango to get that tangy taste as well.
Logo courtesy : Preeti
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