September 20, 2011

How to make Green Chutney for Chaats and Mumbai style Sandwiches ~ Jain style - no onion no garlic version

Green Chutney is one of the most used chutneys (preserve) for chaats and Bombay style sandwiches alike, and I always found myself wanting that perfect chutney while making these at home. 

This chutney is made more interesting because it uses dalia (Pottu kadalai / Hurigadale / Fried gram) and we all liked the nutty taste a lot and keeps for 2 weeks under refrigeration. You may also make this in bulk for work ahead on instant chaats and sandwiches when hunger strikes.

Its also an instant perk-up side dish for kebabs / pakoras / fritters / tikkis or even to pep up day-old chapatis, which can be turned into delectable veg frankies with one smear of this delicious chutney. I have kept the spice factor a little low in the following recipe, but do adjust according to preferences. 

You can use raisins in place of sugar from the original recipe, and that imparts a wonderful texture to the chutney , especially when you encounter mini bites while the chutney hits your tongue :-) See tips at the end of this post for ways to increase its shelf life too !

Prep time : 10 - 15 minutes.Cooking + grinding time : 10 mins. 
Makes : Approx. 100- 150 gm of chutney that keeps for 2 weeks under refrigeration.

Ingredients:
  • Green coriander - 1 1/2 cup (packed)
  • Fresh Mint - 1/2 cup (packed)
  • Fried gram / pottu kadalai - 2 TBSP
  • Mora boondi / Baarik Sev - 3 TBSP
  • Green chillies - 2
  • Ginger - 1 inch
  • Sugar - 1 tsp
  • Salt - to taste
  • lemon juice - 1 TBSP
  • Chaat Masala - 1 tsp 
  • Ice Cubes
Method:

Check out the video embedded for the method below. If you are visiting our channel for the first time, please do subscribe to our channel and click on the bell icon too for more such delicious recipes. 




Tips:
1) use very very little water for grinding
2) Its very necessary for the coriander and mint leaves to be pat dried before frying to prevent the chutney from going bad soon
3) use dry spoon to take out only required quantity and stir well before and after every use.

19 comments:

  1. Very nice creamy green chutney.
    Plz stop over to collect your awards dear..:)
    http://cuisinedelights.blogspot.com/2011/09/award_20.html

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  2. Yum, will go nicely with the crispy medu vada post I was just commenting on - YUM!

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  3. Very nice........can go very well with any snack.

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  4. Nice color the chutney has got.

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  5. Nice addition of raisins..

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  6. Lovely chutney, but never tried adding raisins. Very interesting.

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  7. Wow...very different chutney recipe...Love it...

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  8. beautiful green chutney looks wonderful

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  9. Very tempting chutney...

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  10. nice post..its a must in my kitchen

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  11. Lovely green chutney,looks yumm..

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  12. nice chutney, healthy too.would try it out. Have a look at some interesting recipes at
    http://nutrihealfoods.blogspot.com

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  13. Yummy chutney....First time here...lovely space...

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  14. A green chutney with dalia and fried mint and coriander!That is unique,I want to try it!

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  15. Looks so inviting Kalyani..thanks for sending this..

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  16. I definetly am going to try this. I love green chutneys.

    Like your space here, I see a lot of saattvic stuff around. I'll be hanging around here more often.

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  17. @ Anisha - Thanks for dropping by ! Yes, I try to keep most of my dishes (atleast 50 - 60%) satvic ! Glad you liked it.. do drop in often !

    cheers
    Kalyani

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  18. Looks very fresh and yummy.
    Thanks for tip on frying the greens. That is how they maintain the color, I suppose.
    Good blog, enjoy looking at the recipes for inspiration.

    Thanks.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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