What is Green Chutney ?
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 is a staple in the refrigerator along with the Sowcarpet Style Chutney or the Dhaba-style Dahiwali Hari Chutney – all three of which go great as dips / condiments with snacks or chaat
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.
If you are looking for more chutneys, then check out this list of 21 varieties of Chutney.
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Where all can I use this?
Apart from Chaats and Samosas of course, 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 keeping in the mind the little one at home,but do adjust according to preferences.
What are the different variations to this chutney?
- 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 🙂
- Some people add garlic or ginger for a variation
- Some recipes also use Alu Bhujia – a gramflour based fried snack – as a thickener (with its generous chaat masala and kala namak , its sure to perk up your tastebuds)
- Don’t have mint but only coriander, Can I make it with only coriander ? Yes you can the taste would vary a bit. However, you can add 1/4 tsp of dried mint if you have.
- I dont have Chaat Masala at home. Can I use something else? Sometimes if the lemon juice is tart enough, it should suffize. It’s a matter of personal preference
- Are ice cubes required ? Personally, I use them. You can use chilled water, but that might make it watery.
- What can I use in place of Sev / Mora Boondi ? Well these act as a thickener, but you can skip it for a slight variation.
- Can I use Dahi / yoghurt with this ? Generally it’s not at all added.
So, tell me in the comments below how would you use this chutney?
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.
- 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
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.
1) use very very little water for grinding. Ice Cubes work best to keep the green colour intact.
2) Use pulse blending if you dont have a coffee grinder / blender as shown in the video here.
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.
Green Chutney for Chaats and Sandwiches
- Wet Blender
- 1.5 cup Green coriander
- 1/2 cup Fresh Mint leaves
- 2 tbsp Fried Gram
- 3 tbsp Mora Boondi
- 2 Green Chillies
- 1 inch Ginger
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tsp Chaat Masala
- 1 tbsp Lemon Juice
- 10 Ice Cubes
- Check out the video recipe embedded for the full method and mode of preparation