Recipe credit: Darshana Muzumdar
Makes around a cup of spicy green chutney
This chutney can be substituted with the other green chutney recipes though this is the most common chutney used in street food in India. This green chutney along with sweet tamarind chutney makes any snack like bhel puri, shev puri, ragda pattice, aloo chaat, etc. really flavourful.
Ingredients
- 1 cup tightly packed fresh coriander leaves preferably with only tender fine stems
- ½ cup tightly packed fresh mint leaves
- 1 inch piece ginger cut up into smaller pieces
- 2 or 3 green chillies preferably spicy
- 1 tbsp roasted chana dal
- ½ tsp black salt
- 1 tsp cumin seeds
- 1 tsp amchur (dry mango) powder or juice of 1 lime
- Salt to taste
- Water as required
Method
- Add all the ingredients in a grinding jar, add a quarter cup water and grind into a fine chutney.
- Use ice 2 or 3 ice cubes instead of the water to keep the chutney from getting heated in the jar.
- Use more water if necessary.
- Store this in the refrigerator and use to flavour various chaat preparations like Ragda Pattice.
NOTE: the stems of coriander tend to make the chutney a bit bitter so avoid them especially the thick ones.
For the Whole-Food Plant-Based (WFPB) version:
This is a whole plant based recipe, so enjoy!