Tuesday, October 11, 2011

Multipurpose Green Chutney

I love this green chutney of mine. I usually make it in large quantities, freeze it and use it  as an when i like. This chutney is a chameleon in some ways, use it an a condiment or add it to curries to enhance the flavors. Marinate the fish or chicken in it or mix it with yogurt for a refreshing dip. Thus I call it a multipurpose chutney. So here is the recipe ......

Multipurpose Green Chutney (Recipe):


1 large bunch fresh coriander, stems included
2 large bunches fresh mint, only leaves
1 cup curry leaves (optional)
1 cup celery leaves
5-6 fresh green chillies ( more if you like it spicy)
2 inch piece ginger
4-6 garlic cloves
6-8 shallots
1 tbsp roasted cumin seeds
1 tsp  black pepper corns
1/2 tsp roasted carom seeds( optional)
1/2 tsp rock salt (optional)
salt to taste
juice of 2 lemons
1 tsp olive oil
2 tbsp water
pinch of sugar

1. Wash all the fresh ingredients, drain and roughly chop them.
2. Blend all the above dry and wet items together, until smooth.
3. Using the lemon juice and olive oil, as a lubricant for blending.
4. If the mixture is still too dry add little water .
5. Store in freezer proof containers and freeze until required.
6. Thaw and use as and when required.

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