Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Green Chutney : Post 20

Green Chutney is something I use very often and is almost always there is my house and quite a lot of meals pics I have on this blog have that too… I have got many mails and comments on people asking me how I make my green chutney…

There are many ways one can go about making a green chutney and me myself making it atleast 3 different ways…. So here I will try and give to main variations

Green Chutney – 1

  • 1 Bunch of Mint leaves
  • 2 Bunches of coriander leaves
  • 1 onion chopped
  • 2-3 green chillies (more if u want it spicy)
  • 1/2 tsp cummin seeds powder
  • 1/2 tsp garam masala
  • Something for the tang now here u have the following options
    • 1-2 tsp anardana
    • 2 tsp dry mango powder
    • 1/2 small raw mango chopped
    • 3 tbsp curd
    • 2 tomatoes
    • juice of 1 lemon
  • salt to tastes

Method here is very simple, put everything in the grinder and using just enough water to mix grind them to a coarse paste.

The taste of the chutney totally varies along with the ingredient used to provide the tang… my personal favorite is raw mango and the one with anardana comes a second close… and N seems to love the one with curd followed by the one with raw mango. So try out all variations to see what suits your taste buds the best, but do keep in mind that when u use tomatoes or curd the shelf life of the chutney reduces a lot.

Sometime back I discovered another form of green chutney which at first totally amused me and I even refused to make it thinking it will be eeeks horrible because the mint and coriander in this were cooked before making the chutney…. but when one day I was indeed in a experimental mode and made this we were all in for a surprise… it was yummy beyond belief… there is a very different flavour to this one and we all loved it at home. So here it is…

Green Chutney 2

  • 1 bunch of mint
  • 2 big bunches of coriander
  • 7-8 curry leaves
  • 2 tsp cummin seeds
  • 7-8 garlic cloves
  • 4-5 green chillies
  • juice of 2 lemon
  • salt to taste
  • 1 tsp oil

Method

  • Dry roast the cummin seeds and garlic together
  • Heat oil in a pan and add the pre roasted cummin seeds and garlic
  • Add chopped onions. Fry till they start turning brown
  • Add green chillies
  • Add the coarsely chopped mint and coriander leaves.
  • Fry for 3-4 minutes
  • Add salt and lemon juice
  • Let it cool and then coarsely grind

So your green chutneys are ready to be served with whatever u want 😀

24 comments on “Green Chutney : Post 20

  1. Swaram
    June 20, 2010

    I make the first one using lemon.
    Never used curry leaves .. must try it sometime 🙂

  2. hitchwriter
    June 20, 2010

    thank god you didnt put in any pictures !!! 😛

    • monikamanchanda
      June 22, 2010

      u should see some previous posts my dear the chola bhatura one for example 😉

  3. UmaS
    June 20, 2010

    Thanks Monu, you are a darling for giving this recipe…I can use them surely.

    Hey, wait…you had written that there are 3 methods that u follow, but have written only two…wheres the other ????

    Come on, even though its night and I am half drowsy, but I can read all these things clearly… 😉

  4. Pingback: Expert Copy CAT. « UmaS Reflections

  5. Pal
    June 20, 2010

    U know, I’ve never managed to find out how to make green chutney… now I have an idea 🙂 Post pics, Mon!!

    • monikamanchanda
      June 22, 2010

      unfortunately i dont have a single pic of green chutney alone 😦

  6. Pixie
    June 21, 2010

    oh yea! These go well with everything!
    Water it down a bit and it becomes a dip which can be eaten with chips! (hee! that rhymed!)

  7. Indy
    June 21, 2010

    Hi Monika….came over for your chutney recipe via Uma’s blog! Seems tasty…shall definitely give this a try! :)))

  8. Iya
    June 21, 2010

    remember the discussion we had when we met..i might have something on those lines for you soon!!

  9. Lavs
    June 21, 2010

    Been a lurker for a long time now. You have a lovely space and I immensely enjoy reading about the various activities in your life-cooking/baking/personal issues/photographs.

    Have a doubt in this recipe-what is anardana? I also found that in one of your earlier food posts, you had written the ingredient’s name in hindi(cannot remember it now)..Pls do add a photo for us to identify the ingredient in case you do not know its English equivalent.

    Many thanks and pls keep writing:)

    • Lavs
      June 25, 2010

      You have not answered my comment alone??Is this the price I get to pay for delurking?

      • monikamanchanda
        June 25, 2010

        aaaiyo i apologise 😦 actually i thought i will reply and then forgot plus i guess i approved this comment after i replied the rest so anyways enough excuses i know i suck when it comes to replying comments

        and the mistake is mine

        sorry

    • monikamanchanda
      June 25, 2010

      sorry lavs usually i do write the name in english too will keep that point in mind from next time on…

      anardana is dried pomegranate seeds

      • Lavs
        June 25, 2010

        You should know that i was pulling your leg:)
        Thanks for your reply. I love your blog.

  10. Joe Zachs
    June 21, 2010

    Anything with mint is great for me.

  11. Swati
    June 22, 2010

    How about only coriander and only mind chutney instead of using the 2 together .

    Coriander , curry leaves (8 -10) with raw mangoes and onion taste Yumm as well 🙂

  12. Mamma Mia! Me a Mamma?!?
    June 23, 2010

    The methodology of Green Chutney 2 is quite surprising, but I must give it a go!

  13. Reema
    July 7, 2010

    thanks for the recipe…are mint leaves what they call kariya patti??

  14. CHANDAN DEY
    April 16, 2015

    Reblogged this on Chandu's Blog and commented:
    Green Chutney

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This entry was posted on June 20, 2010 by in Uncategorized.

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