INGREDIENTS 1/2 Cup Coriander Leaves 1/4 Cup Mint Leaves 1-2 Green Chillies 1 Inch Ginger 3-4 Garlic Cloves 1 String Curry Leaves Salt as per taste Water to grind 1/2 Lemon Juice
Wash all the ingredients very well under water (except the last 3 on the list). Drain all the water. Since we are using raw veggies and will be consuming this chutney raw, don’t skip this step.
Transfer this to your chutney grinder. Don’t stuff your grinder. You can do this in batches too if you are making this in bulk.
Add Salt and a few tablespoons of water. Use filtered water.
To increase the quantity, you can also add tomato, onion, capsicum, raw mango or spinach leaves.
Grind into a smooth paste, adding water if required until you get a smooth consistency.
Transfer to a bowl and add Lemon juice to this. You can clean the mixer jar and use that water to adjust the consistency of the chutney.
The chutney shouldn’t be too watery and nor should it be too thick. Pouring consistency is ideal.
You can make this Chutney in bulk and store it in your refrigerator for months. You don’t even need to store in an airtight container. I simply store the ceramic bowl as it is in the fridge. After a few days it will get dehydrated. Simply add some cold filtered water and the chutney will taste and look fresh as ever.
Enjoy this with your favorite snacks and chaat recipes.
INGREDIENTS: 1 Cup Coriander Leaves 2 Green Chillis 1/4 Cup Roasted Gram / Sattu 1 Inch Ginger (Optional) 3 Garlic Cloves (Optional) 1 Tbsp Tamarind Water Salt
Wash Coriander leaves thoroughly.
Add this to a small mixer jar along with all the other ingredients, adding only a little water at the start.
You can skip Ginger & Garlic. I like this Chutney with or without.
If you cannot fit all the ingredients at once, you can add in the Roasted Gram (Sattu Dalia) or even the powder after you pulse the mixer for a few times. Add along with little water and pulse again until everything comes together. If you don’t have Sattu, you can add leftover Idli/Medu Vada Batter.
Break a fresh coconut into 2 parts. Reserve one half intact with the shell in the freezer for later use. If you are using the coconut from the freezer, soak it in normal water for 10 minutes before use.
If you have a coconut scraper you can use that to grate the coconut. An easier and faster way to grate coconut is to use a sturdy knife and insert it between the flesh and the shell. I use a blunt old knife which is short and sturdy. Now lift the flesh part away from the shell by applying pressure and separate big chunks of coconut flesh in seconds.
Wipe or wash the bits of coconut shell & coir and then chop them into tiny pieces.
If you just need grated coconut, you can grind this coarsely in a small mixer jar.
For the chutney, depending on which of the above colour you are going for, add the ingredients in the mixer. I use the small jar to grind chutney.
Start by pouring little water in the beginning and build up on the water depending on how thick or thin you prefer your chutney.
I prefer a thick consistency and therefore I’ve used the whole half of the coconut. You can reduce the amount of coconut and increase the water if you like a thinner consistency.
Grind into a paste and transfer to a bowl.
Now for the tempering, heat oil in a small pan.
Sputter Mustard seeds.
Add in the chopped Curry Leaves.
Add in the Dry Red Chilli. For Green Chutney, you can also add chana dal during tempering.
Switch off the flame and add this hot tadka over the chutney.
Mix well and serve with Idlis, Dosas, Chillis, Medu Vadas, Rice…