A bright, robust Indian Green Chutney recipe made with fresh herbs and spices. Serve this with Batata Vada, Vada Pav, chaat and dosa’s. Mix with mayo for an amazing sandwich condiment. Learn how to make Green Chutney.
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What is Green Chutney
Green chutney is a fresh Indian salsa made with cilantro and mint. Its fresh, herbaceous character is unique in the land of chutneys. It has some kick which you control by adding as many or as few chiles as your heart desires.
This is the bright green sauce that is served in Indian restaurants and with Indian dumplings known Batata Vada.
You may serve this with just about any savory Indian dish, spread on sandwiches (I like to add a little mayo to it) and even serve on baked potatoes to give it some fresh character. Try mixing this with plain rice or cooked buckwheat.
If you are one of those poor people that can’t stand cilantro, simply substitute flat leaf parsley.
How do you make Green Chutney
Simple. Just add the few ingredients to a blender or food processor with just enough water to get the ingredients blended into a puree. You probably will have to scrape down the sides.
Chutney can be frozen using my favorite method, the ice cube tray method. Just pour into an ice cube tray, shortly after making and freeze. Then take out the ‘cubes’ and store in a freezer bag or container. You can take out just what you need.
You don’t need to freeze right after making but it will preserve that nice bright color if you do. So if you know how much you will need or if you want to make a double batch, go for it.
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