Green chutney, also known as coriander chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. One look in my fridge, with all its jars, tubes, and bottles will convince even a skeptic of this affliction. But even amongst this chutneys, the clear plastic tub of green chutney has a special place right up in front, because I use it so often. For breakfast, it goes great with dosas and idlis, for lunch, it can go into sandwiches or salads, and for dinner, the possibilities are endless. It works especially well with seafood or grilled fish. Once made, this verdant chutney will keep for a week or two in a sealed container and it freezes well.
- 1 big bunch of chopped coriander leaves
- 2 sprigs of curry leaves
- 1 green chopped chilies
- 3 tablespoons of lemon juice
- 1/2 inch ginger
- 2 garlic clove
- 1 teaspoon cumin seeds/ cumin powder
- chaat masala 1 teaspoon
- 1 teaspoon oil
- 1 teaspoon sugar
- black salt to taste
- Pinch of asafetida (hing)
- ¼ cup of water( as on your requirement, how thick you need the chutney)
- Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water
- Taste and adjust salt, green chilies, or lemon juice as desired.
Tips: Using a little oil ( you can use olive oil) and sugar keeps the color fresh.