GREEN CHUTNEY & COCONUT CHUTNEY

                                   

Green chutney is a versatile item which is an accompaniment to many a dish - be it the ubiquitous sandwich or dhokla sandwich / misal-pav / bhelpuri .... or all varieties of parathas. 

Coconut chutney is a great accompaniment to South Indian breakfast items. It tastes great only the same day - it becomes rancid - even if stored in the fridge. Storing in the freezer is a better option.

Green Chutney

Makes 3/4 cup of Green Chutney

Ingredients

1. Coconut - 1 tbsp
2. Green chilli - 2-3 (according to your spice level)
3. Mint leaves - 1/2 cup (tightly packed)
4. Chopped coriander leaves (chopped) - 11/2 cups (tightly packed)
5. Chopped onion - 1 tsp
6. Cumin seeds - 1/2 tsp
7. Sugar - 1/4 tsp
8. Salt (to taste) - 1/4 tsp
9. Lemon juice - 2 tsp (use 1/2 a lemon)

Method

1. Add all the ingredients except lemon juice in a mixer and grind till you get a smooth paste (adding a tbsp of water - if required). 
2. Add about 2 tsp of lemon juice.
3. Check its taste. 
4. Add salt / lemon juice if required.
5. Prepare the chutney as per the required consistency.

Tips

1. This chutney can be prepared even without coconut. 
2. Instead of lemon juice, raw mangoes can be used to impart sourness. This will increase the quantity of chutney you get. If the mangoes are sour, use only 3-4 small pieces. If less sour ones are used, you can use up to 1/2 cup of cut mangoes.
3. If the chutney turns out too sour / salty, add a little more coriander and mint leaves / 1/2 tbsp coconut and grind again.
4. The proportion of mint and coriander leaves used for the chutney is approximately 1:2.

Coconut Chutney

Coconut chutney goes well with all South Indian breakfast items like Dosa, Idli, Vada, Pongal etc. For the recipe, click on -

Coconut chutney

 © Copyright 2011. Brinda Balasubramonian.