A lot of Indian restaurants and take away places give out complimentary little tubs of green chutney to be eaten as a dip with pakora, samosa, kachoris etc. Having worked in a restaurant and knowing the secrets of some their cooking, I never eat these chutneys.
My mum used to make this chutney fresh - every single day by mixing all the ingredients in the mortar and pestle. This used to make the chutney full of lovely fresh-tasting flavours. The chutney used to have a lovely texture too.
With the invention of the food proccessor and blenders, these chutneys are very easy to make and best eaten fresh.
My mum used to make this chutney fresh - every single day by mixing all the ingredients in the mortar and pestle. This used to make the chutney full of lovely fresh-tasting flavours. The chutney used to have a lovely texture too.
With the invention of the food proccessor and blenders, these chutneys are very easy to make and best eaten fresh.
Ingredients:
5 small cloves of peeled garlic
1 small piece of washed and scrapped fresh root ginger
1 dozen fresh chopped green chillies
1 small raw chopped mango
1 tablespoon salt
2 tablespoons lemon juice
1 bunch of coriander washed and chopped roughly
Method:
1. Put the ginger, garlic, raw mango and fresh coriander in a food processor.
2. Add the lemon juice and salt.
3. Blend everything using a slow speed for a couple of minutes.
4. The food processor doesn't require the addition of water as long as you blend everything slowly. The salt and lemon will help produce the moisture required to blend all the ingredients.
5. Once you get the mixture very fine, the chutney is ready to use.
To make a dip or spread: You can transfer this mixture to a blender and give it a couple of swirls .
6. Save the chutney or dip in an airtight container in the fridge. Use a glass or a plastic container as the lemon juice may react with the metal. This mixture should be fine for a week.
2. Add the lemon juice and salt.
3. Blend everything using a slow speed for a couple of minutes.
4. The food processor doesn't require the addition of water as long as you blend everything slowly. The salt and lemon will help produce the moisture required to blend all the ingredients.
5. Once you get the mixture very fine, the chutney is ready to use.
To make a dip or spread: You can transfer this mixture to a blender and give it a couple of swirls .
6. Save the chutney or dip in an airtight container in the fridge. Use a glass or a plastic container as the lemon juice may react with the metal. This mixture should be fine for a week.
Additional tips:
1. As all the ingredients in this recipe are fresh, you can use this mixture to flavour your curries too.
2. You can transfer the mixture to an ice cube tray and freeze it. Remove the frozen cubes the next day and save them in a zip lock bag in the freezer. Again you can add a cube to flavour your curries and dalls.
3. When I am making my chutney I tend to blend the following and save them in an airtight container to use during the week.
- garlic with fresh lemon and salt
- ginger with fresh lemon and a little salt
- Green chillies with fresh lemon and a little salt
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