This Green Chutney for chaat is one of the versatile chutney recipes. This chutney can be used to spice up and flavor your chaat and this can be used as a sandwich spread, for salads and what not? I love to have this chutney in my fridge always.
This is a super simple, no stove recipe. Add all ingredients and grind them together and you are done. No tempering is required even. Also there is no set measurement for this recipe. Each and every household has their own green chutney recipe and here is my version. I usually add more cilantro than mint for this chutney. But equal measures can be used too. I posted the sweet chutney and green chutney for chaat with curry leaves, (Yes I did experiment it with curry leaves and tried it in my Dahi Bonda)
Ok, why I am posting green chutney all a sudden? The answer is, tomorrow is 1st of September. Errr Confusing huh? It’s the mega marathon and I welcome you all to the Cooking Carnival that starts tomorrow. I will be using this green chutney a lot in my upcoming recipes so I am posting this well ahead. By now, you would have guessed my theme. But let me disclose it officially tomorrow. Till then happy guessing and enjoy this green chutney.
Ingredients:
- Tightly Packed Cilantro Leaves – 1.5 cups (Stems can be included too)
- Tight Packed Mint Leaves – 1/2 cup
- Ginger – 1 inch piece
- Green Chillies – 2
- Cumin Powder – 1/2 tsp
- Black Salt – 1/2 tsp
- Lemon Juice – 1 tbsp
- Water – 3 to 4 tbsps
Steps:
- Wash and rinse the cilantro and mint leaves and pat them dry.
- Chop them roughly and chop the ginger and green chillies too. Make sure you peel ginger skin.
- Now grind them all together along with 1 tbsp of lemon juice, black salt and cumin powder by adding 3 to 4 tbsps of water.
- That’s it. Yummy chutney is ready.
Store it in a air tight container.
Notes:
- Adjust the spices as per your preference.
- I usually don’t add salt to my green chutney. Black salt adds the flavor. But I do add the required salt when I add them to my other recipes.
- Tightly Packed Cilantro Leaves - 1.5 cups Stems can be included too
- Tight Packed Mint Leaves - 1/2 cup
- Ginger - 1 inch piece
- Green Chillies - 2
- Cumin Powder - 1/2 tsp
- Black Salt - 1/2 tsp
- Lemon Juice - 1 tbsp
- Water - 3 to 4 tbsps
-
Wash and rinse the cilantro and mint leaves and pat them dry.
-
Chop them roughly and chop the ginger and green chillies too. Make sure you peel ginger skin.
-
Now grind them all together along with 1 tbsp of lemon juice, black salt and cumin powder by adding 3 to 4 tbsps of water.
-
That’s it. Yummy chutney is ready.
-
Store it in a air tight container.
Adjust the spices as per your preference.
I usually don’t add salt to my green chutney. Black salt adds the flavor. But I do add the required salt when I add them to my other recipes.
My dad use to make this so lovely we had a little patch in our garden for mint.. home made..
Awesome.. This tempts me to have mint in my garden here too and make some..???
oh wowwww.. I am trying create a mint patch too.. let see. :-) Thanks
Perfect chutney for chaats and snacks. Lovely share, Srividhya.
Thanks Anu.
A must for every chaat…lovely colour
yup true. thanks :-)
Lovely color and very flavorful recipe dear!
Thanks :-)