Thursday 13 September 2012

My Tangy Spicy Chutney

Our Harri Chutney is the yummiest and tastiest answer to any ketchup, sauce or chili sauce in this world, well I believe so : )
It’s a must in our daily meals, i usually make a large amount and freeze it in small portions so i just have to thaw it when needed. Today as my hubby bought fresh coriander i couldn’t resist making it fresh immediately and had it with my Polau wow what a divine taste : )
It is simple and quick to make, of course there are...

many many ways to make it and many variations with different things, the main ingredients are but really few to have THE chutney taste
Mom used to make this on her “Sil-Batta”  ( Mortar and Pestle) that was the best, I don’t have any here but it gives more or less the same taste : )

Of course you can omit the tomato and just add water to make it runny ,but be careful  just add in drops so it does not turn too thin :)
I made it this way:
½ bunch fresh peppermint leaves
1 bunch coriander
4-5 green chilies
3 pods fresh garlic
Juice of 1 fresh lemon
¼ tsp crushed black pepper
¼ tsp salt or to taste
1 large tomato


*chop all and blend long till very fine
*I don’t add salt in the chutney directly as it changes the color to a darker one
*ad d salt each time you take out to serve so it stays lovely green
*I add no red chili in this one because green chilies are the main taste maker in here

 *keep this in a glass jar or bottle, in the fridge, it stays really fresh till 4-5 days
*if you make more, just freeze it , it’s very practical to just thaw and mix in yoghurt to eat as is.

**Another version I make is, I add onion, tomatoes, red chilie flakes, roasted cumin powder, a piece of ginger and some vinegar with lots of green chilies and only coriander, That is too hot and is served with all sort of rice dishes

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