Recipe: green chutney, India's favourite condiment
Quick and easy recipe for green chutney
Green chutney, or 'hara chutney' is India's version of ketchup. It is served as a dip with almost every snack that there is. This spicy, tangy dip is loved by one and all; it's eaten with kebabs, sandwiches, street-side snacks like samosas, pakoras and poppadoms, and in chaat as well.
It is also an extremely versatile sauce. We use it as a dipping sauce; if mixed with plain yoghurt it can be used as raita, and it makes an excellent marinade for a green chicken or fish tikka. It also is used as a spreading sauce inside rolls.
- 3 bunches coriander
- 12 green chillies (amount can be increased or reduced as required. We like it spicy)
- 8 curry leaves (optional)
- 1 inch piece ginger (approximately)
- 1/2 small onion
- 2 tbsp lime juice
- Salt to taste
- 1 tbsp chaat masala
- 1 tbsp cumin seeds
- 1 tbsp sugar
- 1 1/2 slices bread
- Blend all the ingredients with minimal water in a blender till a thick paste is formed.
- Store in a bottle and refrigerate.
Do not add mint leaves. If you do, they chutney will spoil and turn black faster. Some people like to add garlic too.
My fave way of having chutney – with a Bombay sandwich