This spicy Indian green dip is a must have in all Indian refrigerators! Extremely versatile in its uses, this green condiment has many variations as a recipe. Sometimes I throw in some onion for more kick and sometimes a tablespoon of curd/yoghrut is all that it takes to mitigate the fire from the green chilies.
I make different variations depending on what my refrigerator and pantry has to offer. Each version tastes as different as well as similar as the other… you get what I mean? Don’t let my language baffle you, all Im trying to say is, the variations taste more or less the same, except for one or two key ingredient which can distinctively alter the taste. ( no, I am not bonkers…don’t look for family, they mislead.:) )
- 1 cup coriander leaves, thin tender stalks included, washed well
- 1/4 cup mint leaves
- 5-6 green chilies, or according to your taste
- 1 tiny piece of ginger
- Juice of 1 whole lime
- 1 tbsp of roasted channa dal(daalia) or a piece of coconut or roasted peanuts
- salt to taste
- Optional: 1 small onion and 1 tablespoon of curd
In a mixer jar, throw in all the ingredients, try and use very little water. Grind to a fine paste.
Remove in a glass jar, use as required and refrigerate the rest. Stays good up to 2-3 days.
Note: the roasted channa dal/peanut/coconut is put in to add some body to the chutney. An aunt also uses cucumber as a thickener, but I am not a fan of that taste, hence I avoid it. Peanuts taste best, but make sure they are fresh and not stale n smelling.
Note: Do not skip the lime juice, it adds tartness as well as helps maintain the green color of the chutney.
Note: If you do not have any mint leaves, its not a problem, coriander alone can kick enough…er… ruckus on your palette 🙂
What some people do: Make a huge batch, freeze the dip in ice cube trays, de mould and pack away in a ziploc bag and deep freeze.
When in need, remove as many chutney pieces you require, thaw and use!
1. As a dip with starters like samosa/cutlets/pakoras/vegetable fritters
2. As a spread on bread/tortillas/wraps
3. With rice and dal / pulao / pilaaf
4. With steamed savories like dhokla/idlis
5. In chaat! – pani puri/ragda pattice/sev puri/dahi puri.
Endless .. Endless… Endless!
so, now you see the varied uses of this spicy green must have in any Indian kitchen!
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