This is a recipe I wrote over popular demand by my friends. Most of my friends enjoy green chutney, which I use in many different dishes. I am sure this will be very useful to you all.
You can use it for sandwiches, with some pita bread, tortilla chips, or simply with bread and butter, salad dressing.
Green chutney is very known in Indian food but every family might have their own secrets ingredients for it. Few ingredients here and there can be mixed around, but some basic ingredients are in it for sure.
In Indian foods, it's something like salsa; it goes almost on everything if you like to make your food spicy. The consistancy of it is like sauce (ketchup). You can also call it Green sauce too.
It doesn't take too long for you to make it, you can keep it in the fridge for almost one week, and freeze it for months.
I like to make it hot- kind of spicy, but you can yield peppers with cilantro. It's going to give you a very good, aromatics spice flavor.
- Total time: 15min
- Preparation time: 10 min
- Cooking time: 5 min
Ingredients:
- Cilantro: 1 bunch (about 150 grams)
- Cayenne pepper: 5-6
- Ginger: 30 gram
- Lemon juice: 1- 1/2 tsp ( one lemons juice )
- Peanuts: 10-15
- Sugar: 1tsp
- Salt: as per taste or 1/2tsp
- Turmeric powder: 1/8 tsp ( it cane be yield )
- Water: 1/4 cup
- Wash and clean all your vegetables
- Chopped cilantro, cayenne pepper, ginger
- Cut lemon in half and take juice out of it
- In a mixer grinder, add peanuts and grind it like powder. Take it out and keep it in aside.
- Now in the same mixer grinder jar, add cilantro, cayenne pepper, ginger, lemon juice and half of your water and grind it, till all the ingredients mix well like paste.
- Stop your mixer grinder, add your peanuts powder, and grind it once again. If you want more of a liquidity consistency you can add water accordingly.
- Take it out in one jar and enjoy it.
Tips:
- If you dont have cayenne peppers you can use jalapenos too (2-3 jalapenos)
- You can add some Mint and Garlic while grinding. If you add those, peanuts and sugar won't be necessary. This will work better for smaller portions of chutney since the mint overtakes the flavor after a few days.
- For freezing I use an ice tray and make it cubes. Once it's frozen put it in ziplock so I can use it as needed.
Also check Mango chutney very yummy and blend in to any dish
http://aartiscookingexperiment.blogspot.com/2020/06/mango-chutney.html
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