Welcome to my blog

I hope you will find the recipe you are looking for your occasion here.

The latest 5 recipes are displayed on the main page. For more recipes, you can browse the archive, click on the labels in the index to the left or use the Custom search below to look for a specific recipe.

Upcoming Recipes

Search for more results

Custom Search

Thursday, October 14, 2010

Mint and Cilantro Chutney

Green chutney is an absolute must when you make any Indian snack like samosas or patties or chaat items. Make it as an accompaniment for any meal and you will end up enhancing the dining experience for sure. There are different ingredients and recipes and proportions that are used to make green chutneys all over India. Recipes vary by each household. In fact, I myself make different versions of it based on what I plan to serve it with. The green chutney below is one I most commonly make and serve with snacks. And of course, it’s my mom’s recipe!!

5-10 green chilies (adjust the number to taste)
1 cup of mint/pudina leaves, packed
2 cups of cilantro leave, packed
1 tbsp lime juice
1.5 tsp split roasted gram
1-3 tbsp water
½ tsp sugar
Salt to taste

Put all the ingredients together in a mixer/blender, except the water. Add a little water at a time till there is enough so that the ingredients can be blended together. Blend till the ingredients are pureed completely and have a paste like consistency. Add a little more water to adjust it to the consistency you want. Taste and adjust the salt and add more lime juice if needed.

Split roasted gram looks like yellow lentils, but it is soft and easy to bite into. It is also known as “dall” or “phutane”. Do not substitute with split yellow lentils! Add water to change the consistency depending on how you want to use it. If you want to serve it with a snack and use for dipping, it should be thicker. If it is to be used to mix into bhel then you want to make it watery.


Post a Comment