Green Chutney

Green Chutney Recipe - Authentic Indian Cuisine

Region / culture: India | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Green chutney is a popular condiment in Indian cuisine, known for its vibrant color and bold flavors. This versatile chutney can be used as a dipping sauce, spread, or marinade for a variety of dishes.

History

Green chutney has been a staple in Indian cooking for centuries, with variations found in different regions of the country. Traditionally made with fresh herbs, spices, and citrus, this chutney adds a burst of flavor to any dish.

Ingredients

0.5 tsp of cumin seed
0.5 tsp of mustard seed
1 bunch of coriander, with large stems removed
0.25 small onion, roughly chopped
0.25 cup of unsweetened grated coconut (or 0.5 cup of fresh coconut pulp)
0.5″ piece of ginger, roughly chopped
2 serrano chilies (or other spicy green chili)
2 lemons, juiced
salt to taste

How to prepare

Place the cumin seeds and mustard seeds in a small, heavy-bottomed pan and roast them over medium heat until the spices become fragrant. Be careful not to burn them.
To ensure even cooking, continuously shake the pan in a swirling motion.
Transfer the roasted spices to a spice grinder and pulverize them.
Combine all the ingredients, including the toasted spices, in a blender and blend until smooth.
If the chutney is too thick, add some water to achieve the desired consistency. Adjust the salt according to taste.
Store the green chutney in an airtight container in the refrigerator. It should last for at least 1 week.

Variations

Add mint leaves for a refreshing twist.
Use roasted peanuts or cashews for added creaminess.
Include a pinch of sugar for a hint of sweetness.

Cooking Tips & Tricks

Roasting the cumin and mustard seeds before grinding them enhances their flavor.

- Adjust the amount of green chilies according to your spice preference.

- Adding a little water while blending can help achieve the desired consistency.

Serving Suggestions

Serve green chutney with samosas, pakoras, grilled meats, or as a spread on sandwiches and wraps.

Cooking Techniques

Roast the spices for added depth of flavor.

- Blend the ingredients until smooth for a silky texture.

Ingredient Substitutions

Use lime juice instead of lemon juice.

- Substitute green chilies with jalapenos for a milder heat.

Make Ahead Tips

Green chutney can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve green chutney in a small bowl garnished with fresh coriander leaves for a pop of color.

Pairing Recommendations

Green chutney pairs well with dishes like tandoori chicken, kebabs, and grilled vegetables.

Storage and Reheating Instructions

Store green chutney in an airtight container in the refrigerator for up to a week. Stir well before serving.

Nutrition Information

Calories per serving

A serving of green chutney typically contains around 20-30 calories, making it a low-calorie condiment.

Carbohydrates

Green chutney is low in carbohydrates, making it a healthy option for those watching their carb intake.

Fats

Green chutney is low in fats, making it a light and healthy condiment choice.

Proteins

Green chutney is not a significant source of protein.

Vitamins and minerals

Green chutney is rich in vitamins and minerals, particularly vitamin C from the lemon juice and antioxidants from the fresh herbs.

Alergens

Green chutney may contain allergens such as mustard seeds and coconut. Be sure to check for any allergies before consuming.

Summary

Green chutney is a healthy and flavorful condiment that is low in calories and fats, making it a great addition to any meal.

Summary

Green chutney is a flavorful and versatile condiment that adds a burst of freshness to any dish. With its vibrant color and bold flavors, this chutney is a must-have in any Indian kitchen.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend, Mrs. Patel, in her cozy kitchen. Mrs. Patel was known throughout the neighborhood for her delicious cooking, and I always looked forward to our cooking sessions together. As we chatted and chopped vegetables, Mrs. Patel suddenly exclaimed, "Oh, I almost forgot! Let me show you how to make my famous Green Chutney."

I watched in awe as she gathered fresh cilantro, mint leaves, green chilies, garlic, ginger, and a few other ingredients from her garden. She expertly blended them together in a mortar and pestle, adding just the right amount of salt, sugar, and lemon juice to create a vibrant green paste. The aroma that wafted from the chutney was intoxicating, and I couldn't wait to taste it.

Mrs. Patel generously spread the chutney on a crispy dosa, and I took a bite. The burst of flavors on my tongue was unlike anything I had ever experienced before. The spicy kick from the green chilies, the freshness of the herbs, and the tanginess of the lemon juice all combined perfectly to create a symphony of flavors in my mouth. I knew then and there that I had to learn how to make this chutney myself.

I begged Mrs. Patel to teach me her recipe, and she graciously agreed. We spent the rest of the afternoon making batches of Green Chutney, adjusting the ingredients and proportions until we had perfected the recipe. Mrs. Patel shared with me the stories behind the chutney - how her grandmother had passed down the recipe to her, and how she had experimented with different variations over the years.

From that day on, Green Chutney became a staple in my kitchen. I made it for every family gathering, potluck, and dinner party, and it never failed to impress. Everyone who tried it raved about its unique flavor and begged me for the recipe. I felt a sense of pride every time I watched someone's eyes light up after tasting my Green Chutney, knowing that I had learned it from the best.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch here and there. I have experimented with different types of herbs, spices, and even fruits to create new and exciting variations of the chutney. Each batch I make is a labor of love, a tribute to Mrs. Patel and the culinary traditions that she passed down to me.

As I sit here in my own kitchen, preparing a fresh batch of Green Chutney, I can't help but feel grateful for all the wonderful memories and friendships that this recipe has brought into my life. It is more than just a condiment to me - it is a symbol of the love, laughter, and joy that comes from sharing good food with the ones we hold dear.

So, the next time you find yourself in need of a little flavor boost, I urge you to try making your own Green Chutney. Let the vibrant colors and bold flavors transport you to a sunny afternoon in Mrs. Patel's kitchen, where the aroma of fresh herbs and spices fills the air and the sound of laughter echoes through the room. I promise you won't be disappointed.