Green chutney
Coriander leaves and mint ground fresh with green chilli, ginger, lemon and a spoonful of roasted chana: the hari chutney for parathas, pakoras, samosas, kebabs and sandwiches. The roasted chana (or a few peanuts) keeps it thick so it doesn't turn watery; some add a garlic clove, and for tikka it is stirred into hung curd. A Jain home leaves out the ginger. It keeps 2–3 days in the fridge.
- 10 minTime
- 10 minHands-on
- 4Portions
- 1 gprotein per portion
- 20kcal per portion
Ingredients for 4 portions
- 50 gCoriander leaves, leaves and tender stems
- 25 gMint, leaves
- 2Green chillies
- 5 gGinger, a 1 cm piece
- 1 tbspRoasted chana dal (pottukadalai)
- 3 mlCumin, seeds
- ½Lemon (nimbu), juice
- to tasteSalt
- ≈ 3 tbspWater, ice-cold
Method
- Pick the mint leaves off the stalks. Wash the coriander and mint in plenty of water and drain well.
- Put the herbs in the mixie jar with the green chillies, ginger, roasted chana, cumin, lemon juice, salt and the ice-cold water. Grind to a smooth, thick paste, scraping down the sides once or twice; the cold water keeps the colour bright.
- Taste and add more salt or lemon if needed. Serve, or keep the chutney covered in the fridge.
