Paneer Kathi Rolls
Crispy paneer tikka wrapped in soft rotis along with crunchy veggies is the best snack for parties and get-together.
Green Chutney
Green chutney has been an integral part of my life. It makes great accompaniment for all the Indian snacks and breakfast.You could add mayo to this chutney and spread it on sandwiches. Add sour cream and use on tacos. Add thick yogurt to make chutney for uttapams. Thin out the chutney to pair it with samosa and Matar Karanji. Many possibilities, one simple recipe.
Lush green coriander/cilantro with a hint of mint and lots of spicy chilies are the main ingredients. The ingredients make this recipe really refreshing with a hint of heat.
This green chutney recipe is multipurpose. It can be used for sandwiches, dosas, idlis, uttapam and also salads. Yeah! it’s that kind of versatile. 😀
I usually make this chutney every two weeks and use it over the period of time to for different dishes. Because I am using it over 2 weeks time, I make this chutney thick and do not add water. As I use, I remove some of the chutney and thin out or add some other ingredient.
Green chutney with tips
To make lush Green chutney you need to follow the steps to the T.
- Wash and chop a fresh bunch of coriander/cilantro. Separate the leaves and stems.
- Discard the wilted or dirty leaves.
- Pack the whole bunch of coriander/cilantro into the grinder jar.
- Make sure the Grinder jar makes smooth paste.
- Add 4-5 stems of mint sprigs. Do not add the whole stem. The stems make it bitter.
- Add 1 tbsp roasted cumin seeds and 1 tsp salt.
- Sprinkle half of lemon juice.
- Now add 4-5 cloves of garlic and 1×1 inch ginger piece.
- Then comes the important step. Add 6-8 chilies. Make sure the chilies are hot.
- You can gauge the heat of chilies by removing the stem. If you smell heat/spiciness. That means the chilies are hot.
- You need to keep the spice/heat high. Because as you add to mayo/sour cream the heat/spice will be reduced.
- Then add few stems of coriander/cilantro. The stems have more flavor and add freshness.
- Make sure you add only the good-fresh part. Do not add the roots or lower part of the stem.
- Add 1/4 cup water and close the lid.
- Grind the ingredients to a smooth paste.
- If required add water 2 tbsp at a time. Do not add lot of water. The chutney should be thick.
- Make sure the paste is smooth.
- Transfer this Green chutney to an airtight container and refrigerate.
- You can remove part of the chutney and add other ingredients if you like.
Note:
You can add 1 tsp Ajwain- carom seeds to the chutney. It really elevates the flavor.
Green chutney
Green chutney is spicy paste of coriander, chilies and mint. This chutney is multipurpose and works well with sandwiches, dosas and salads too.
Ingredients
- 1 bunch Coriander/cilantro roughly 3 cups.
- 4-5 sprigs mint roughly 8-10 leaves
- 6-8 Indian chilies
- 1/2 cut lemon juice
- 1 tsp salt or as per taste
- 4-5 cloves garlic
- 1 inch ginger piece
- 1 cup coriander/cilantro stems
- 1/4 cup water
Instructions
- Wash and chop a fresh bunch of coriander/cilantro.
- Pack the whole bunch of coriander/cilantro into the grinder jar.
- Add 4-5 stems of mint sprigs.
- Add 1 tbsp roasted cumin seeds and 1 tsp salt.
- Sprinkle half of lemon juice.
- Now add 4-5 cloves of garlic and 1x1 inch ginger piece.
- Add 6-8 chilies. Make sure the chilies are hot.
- Then add few stems of coriander/cilantro. The stems have more flavor and add freshness.
- Add 1/4 cup water and close the lid.
- Grind the ingredients to a smooth paste.
Something about me...
Hi!
I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.
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