Green Chutney

Green Chutney tastes yum with any kind of Chaat, Dhoklas or Pakoras. It can me used as a dip for most of the dry Indian snacks. I got the recipe from Manjula aunty's kitchen. She gives lot of tips at the end of the recipe. A must have in the kitchen as she says. Thanks aunty for this recipe.

Ingredients: -

2 cups fresh coriander leaves

3 green chilies, finely chopped
3 tbsp fresh lemon juice
1/2" ginger
1.5 tsp salt
1 tsp jeera
1 tsp oil
1 tsp sugar
pinch of asafoetida

2-3 strands of dry or fresh Pudina leaves

Method: -

1. Combine all the ingredients except coriander leaves in a grinder & blend it into a smooth paste.

2. Add coriander leaves in batches of 1/4 cup at a time & blend. Add very little water if required.
3. Store in air tight container or jam bottles.

Manjula aunty's tips, serving suggestions & variations: -

Tips: -
1. Using little oil & sugar helps retaining the natural color.
2. Green chutney can be made in large quantities & can be kept frozen in ice cube trays. When required to serve, defrost as many cubes of the chutney. If the chutney is frozen immediately after preparation, it'll not lose its bright green color & freshness.

Variations: -
Mix mint leaves with coriander (1 cup of Greens = 1/2 cup Pudina + 1/2 cup Coriander)

Serving Suggestions: -
1. To make a delicious dip for vegetables, chips, or crackers, mix 1 part of chutney with 3 parts of yogurt.
2. To make sandwitch spread, mix 1 part of chutney with 2 parts of cream cheese.