Green chutney is a basic condiment that is usually eaten with Indian chaats & snack items.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Appetizer, condiments, Snack
Cuisine: Indian, north indian
Keyword: chaat chutney, green chutney, mint coriander chutney
Servings: 6Makes 1/2 cup
Author: Mullai Madavan
Equipment
Blender or mini food processor
Ingredients
Ingredients - for chutney
1cupMint leavesfresh, tightly packed
1cupCoriander leavesfresh, tightly packed
5eachGreen Chillies
1inchGinger
1teaspoonRaw red onions
1teaspoonCumin seeds
1teaspoonOil
1/4teaspoonSugar
1/2teaspoonSalt
1tablespoonLemon juice
Additional optional ingredients - for thickness & long shelf life
1/4cupRoasted gram / Pottukadalai / Dalia or Roasted Peanuts optional *read notes
2tablespoonHot Oiloptional * read notes
Instructions
Take all the ingredients in a mixer jar and blend using the pulse setting. Grinding with blend option will make it like a sticky paste. Using the pulse mode will still grind your chutney but will have have a fine minced feel to the leaves which will keep it appetizing.
You may choose blend option if using roasted gram or peanuts.
Notes
Chaat chutney has have this thick chunky feel to it when ground. If making a small quantity that texture is hard to attain especially when using a blender / mixer. We tend to add water to make the mixer run... and chutney will stay good only for a couple of days. Grinding with either roasted gram or roasted peanuts gives in that thickness and also stays good a little longer when refrigerated.
After grinding the chutney- store them in clean glass bottle and pour hot oil over it, let cool a bit and refrigerate. This way the chutney will stay good for few weeks. Use a clean, dry spoon every time to scoop.
Adding raw onion brings in that pungent strong flavor to the chutney, do not skip.
You may add in about 1/4 teaspoon Chaat masala or Dry Mango powder (amchur) to spike up the flavor. (optional)
Avoid grinding with water. You may, if you plan to finish the same day!