29 January, 2021

Green Chutney

Comments : 1 Posted in : chutney, vegetarian on January 29, 2021 by : splodhia

Green chutney is widely used in Indian cuisine as a dip for chats, snacks, and different types of meals. Coriander and mango add tangy flavor while mint with its cooling refreshing taste adds an extra dimension to this chutney.  

This recipe is very simple yet adds flavor to your meal. It can be used as a dip to samosa, dhokla, different types of chaats. I like using this green chutney as a spread on cheese chutney sandwich, paneer kati roll, and veg Frankie.

Ingredients

Green Chilly	1 cup – finely chopped
Coriander Leaves	1 cup – finely chopped
Coconut	Half grated
Mint leaves	1/2 Cup
Curry leaves	2-3
Raw Mango	1/2 cup
Green Turmeric	1/4 cup
Sugar	1/4 tsp
Salt	as per taste

Preparation

• Take green chili, coriander, mint, raw mango, and wash with water.
• Peel green turmeric and wash with water 2-3 times.
• Now add all ingredients to a mixer jar and grind to make a smooth paste.
• Optionally, You can do tempering (tadka ) with oil and curry leaves
• Enjoy this tangy & medium spicy chutney with dhokla, dosa, idli, samosa, and sandwich.

Note:

• You can use lemon juice instead of row mango.
• You can store chutney for 4-5 days in refrigerator.