This Quick and Easy Green Chutney (made without yogurt) is a quick and versatile recipe that is a must accompaniment for all street food snacks such as Aloo Tikki, Chana Chaat, Aloo Chaat, Mixed Vegetable Pakora, and Stuffed Chicken Bread. Show
Why this Chutney is a Must in Your Kitchen
Ingredients You'll Need
How to Make Green Chutney
How to Make Green Chutney without a BlenderDon't have a blender or food processor? Worry not! Growing up I never saw my mom make chutney in a blender. She always made it using a mortar and pestle. While it takes a little longer and requires a bit more muscle, the chutney still turns out delicious. To make it using a mortar and pestle, finely chop the green chilies, mint, and coriander leaves. Add salt and lightly smashed garlic. Crush with the pestle for a few minutes, until you have a fine paste. Add 1-2 tablespoons of water, or until you have your desired consistency. Enjoy! Variations & Add-OnsYogurt: I often add yogurt to this green chutney to make it thicker and milder. Enjoy it with this Chana Pulao recipe or drizzle over this Malai Chicken Tikka Boti. Grated Coconut: You can also add a little bit of grated or dessicated coconut to make this chutney thicker and delicious. Onion: Some green chutney recipes call for a little bit of onion to add a bit of texture and extra flavor. Use a very small onion, finely chopped to add to this recipe. Roasted Peanuts: Some South Indian versions of this recipe also call for chopped roasted peanuts. It adds a lovely flavor to the chutney! Skip the Mint: If you don't like the minty flavor or have mint leaves on hand, you can skip them completely. The recipe still turns out delicious. Cumin powder: You can also add some cumin powder or roasted and crushed cumin seeds to add an extra dimension to this delicious sauce. Chaat Masala: Add a sprinkle of chaat masala to add a tangy and spicy flavor to the recipe. Green Chutney is the perfect sauce to dip your Chicken Bread into!Recipe FAQsWhat is green chutney made of? Green chutney is a herby dipping sauce commonly made with coriander, mint, chillies, garlic, and lemon juice. It's often served with street food snacks or main dishes such as grilled chicken tikka. How to store green chutney Green chutney keeps well in the fridge in an airtight container for up to 4-5 days. You can also freeze it in an ice cube tray for up to 1 month. Why does my green chutney become darker with time? This is due to the oxidizing of the mint leaves. The color of the chutney does not affect its taste. However, adding lemon juice helps keep the bright green color for a bit longer. Tips & TricksUse a high-powered blender to achieve a smooth consistency. The chutney should not have any small chunks in it and should be completely smooth. Using lemon not only adds flavor but also ensures that the sauce maintains its color. Make a double or even triple batch and freeze it for easy use in the future. Did you know that it's okay to use the tender stems of coriander in recipes? I always used to pick each and every coriander leaf, until I learned that the stems carry a lot of flavors. However, for mint, I do recommend picking leaves off of the stems as the mint stems are harder and will not blender properly and will also add a bitter taste to the recipe. Make sure to wash the mint very well, as it can often have dirt and grit stuck in its leaves. Pair it with the Following Recipes
Variations & Add-Ons
Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 211mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2035IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg Can chutney be made in blender?The blender has a single speed option and a rustproof mincing blade that can be used to make tomato purees, chutneys and more. The whipping blade can be used to make lassis, milk shakes and whipping cream.
How do I make my chutney thicker?If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.
Do you cover chutney when cooking?It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth. The Kilner® Preserving Pan is perfect for this.
How do you make chutney?Sixteen Ways To Eat Chutney and Relish. Have it on a sandwich – add it to chicken salad.. Serve it alongside a cheese, and-or preserved, cured meat platter.. Mix it into ground beef or pork and use for meatloaf or sausage roll filling.. Serve it on the side of a meat pie or and empanada.. |