A chronicle of my kitchen experiments, a little healthy a little indulgent
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
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
So your green chutneys are ready to be served with whatever u want 😀