I am sure you will all agree, chutneys rock!
They are magical storecupboard ingredients which turn boring meals into something you can’t stop eating. Green chutney is basically a fresh, herby concoction eaten with loads of different Indian food. I would eat it with almost any curry, on sandwiches, with meats, noodles, rice and I even use it to marinade meats. It goes really well with the Cashew Curry I just wrote about as the fresh herbs, heat & acidity cut through the creaminess of the curry in the most delicious way.
I have been making this recipe for years and really can’t remember where I got it. I Googled green chutney to find out more about it & noticed that most of the recipes don’t have the tempered spices. If any of you knowledgeable foodies out there know where this comes from I would love to find out.
Anyway this is how I make Green Chutney. It is as easy as using a blender. The recipe is forgiving so if you don’t have mustard seeds, leave them out. Instead of fresh chilli you can use dried ones it just gives a slightly different flavour. Basically as long as it has mint, coriander, lemon & chilli I think you can call it green chutney. You could also put less chilli and add some yoghurt for a dip which is cooling, similar to raita.
Simple fresh ingredients
Green Chutney
You will need:
50g fresh coriander leaves – remove the stalks
50g fresh mint leaves – remove the stalks
2” piece of fresh ginger
3 cloves garlic
2 small green chillies
1tsp ghee or vegetable oil
2 tsp. mustard seeds
1 tsp. cumin seeds
1 lemon
½ tsp. salt
2 tsps. sugar
Blitz it up!
What to do:
1. Make sure the stalks have been removed from the herbs as these will spoil the smooth texture of the finished chutney.
2. Heat the ghee in a small frying pan and add the mustard seeds. Fry them until they start popping and add the cumin seeds for the last 10 seconds.
3. Put the herbs, spices, garlic, ginger, the juice of the lemon, salt and sugar into a blender or food processor and chop until fine.
4. You may need to add a little water to keep things moving in the processor but add as little as possible.
5. In the end you should have a smooth green paste.
Zingy & fresh, Green Chutney
Green Chutney with yoghurt makes a great marinade.
Grilled lamb chop marinated with Green Chutney, served with spiced pea puree. A yummy supper
by Sally
Very good recipe. I’m mad for chutneys, but never get round to making them.
Thanks, its a really lovely thing to make & really easy, the time consuming part is taking all the stalks out of the herbs but it still only takes 10 minutes. I am full on into chutney making as there is a glut of gorgeous veg around. I find that it always seems like a chore cutting up all the ingredients but it is worth it when you get to enjoy them all year round. I made a gorgeous spiced tomato chutney a couple of months ago & can’t stop eating it, especially with cheese.
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