Sunday, December 20, 2009

Preparing Green Chutney

Description Chutney is also sometimes referred to as Chatni. Chutney is often similar to the Indian pickle and the salsa of Latin America or the European relish. The Chutney recipe described below uses Coriander and Green chillies as its main ingredient. There are many chatni recipes but the most popular chutney recipes in Indian cuisine are Corinader Green Chutney, Mango Chutney, Coconut Chutney and Tomato Chutney. Coriander Chutney recipe usually involves freshly chopped coriander, chillies and ginger with added salt and sugar as per your taste.

* 1 punnet of coriander leaves
* Optional - A handful of gathia (savoury indian snack)
* Sugar (according to taste)
* Salt to taste
* 1 whole lemon
* Fresh ginger
* 1 green chillies

  • Roughly chop the coriander and it’s stems into large pieces and wash thourughly in cold water.
  • Put the coriander leaves into a food processor grinder and add a couple of teaspoons of ginger, 1 teaspoon of sugar (do not need to add if you don’t want to), a teaspoon of salt to start with, squeeze half a lemon into the grinder and 1 green chilly into the mixture, add a small handful of the savoury snack ghattia (available from any Indian sweet shop).
  • Then whiz the mixture until it becomes a smooth paste. If it gets stuck and isn’t grinding, then add a little water(very small quantity) and whiz it again.
  • Taste the chutney and add anything extra you think might be needed and whiz again until you have the taste you require.
Additional Tips

Serve this green corinader chutney with bhajia’s, samosas, kachori or pretty anything that takes your fancy. I sometimes use this to make cheese and chutney sandwiches. Just spread the chutney fairly thickly onto buttered bread and add slices of cheese and then devour! A very tasty sandwich indeed!

Green Coriander Chutney is a very popular chutney and can be found at indian shop or restaurant. It is also made in most indian houses. So just follow the easy chutney recipe above to enjoy the coriander chutney.

No comments: