Green chutney

Green chutney

By
From
Spice Kitchen
Makes
375 ml
Photographer
Jana Liebenstein

Found in almost every Indian restaurant and takeaway, green chutney is the perfect accompaniment for fried foods such as Vegetable samosas or Pakoras, or tandoori foods. Follow this recipe and you will find yourself taken to a whole new flavour level altogether. Serve it chilled with snacks and starters. It will keep in the refrigerator for up to four days.

Ingredients

Quantity Ingredient
25g mint leaves, chopped
25g coriander leaves, chopped
2 green chillies, chopped
garlic, chopped
1 small onion, chopped
1 tablespoon sugar
1 teaspoon salt
125g plain yoghurt

Method

  1. Put the mint, coriander, chilli, garlic, onion, sugar, salt and yoghurt in a food processor, and blend together to form a completely smooth paste, with no flecks of chopped herbs visible.
  2. Chill the chutney in the refrigerator for 30 minutes, until the flavours have infused, or until ready to serve.

Note

  • It is important to chop up all the ingredients before blending them. This is so you can produce the smoothest paste possible using the least amount of liquid. This will not work efficiently if large bunches of herbs are put in the food processor.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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