GREEN CHUTNEY RECIPE , MINT CHUTNEY

 What's cooking today? Some sweet and spicy Pakistani green chutney that is easy, quick, healthy, and nutritious. The green chutney is also known as mint chutney if cilantro is replaced with mint. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro. Let's find out how to make chutney?

There are literally hundreds of variations of this chutney and every Pakistani home has its own favorite version of this recipe. In this post, I'm trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into a sandwich, and curry chutney.

WHAT IS GREEN CHUTNEY MADE OF?

Green Chutney is made with a number of variations but the basic ingredients are the same is Mint or/and coriander, cumin, garlic, green chili, salt, and lemon, or tamarind pulp. You simply blend all ingredients into a smooth puree or paste and you are all set.

TIPS AND VARIATIONS:

Since it is a go-to sauce with most Pakistani snacks, there are many versions of this chutney with little variation in different regions of South Asia.

• For thick chutney: you may add 1-2 tablespoons of a roasted gram or roasted nuts of your choice. Cashew and peanuts are common choices for nuts.
• For spicy chutney: Add more green chilies, red chili flakes, chat masala, gram masala, or ginger for a spicy kick in the chutney.
• For tarty chutney: Or add lemon juice, tamarind pulp, or raw ginger for a sour chutney for chaat and dips.
• Skip Cilantro: If you are destined to hate cilantro then substitute cilantro with more mint.
• Skip yogurt: You can skip yogurt and add some mayonnaise for a thick sauce that is perfect for sandwiches. You can also add a tomato instead of yogurt but use the chutney for two days.

HOW DO YOU KEEP GREEN CHUTNEY GREEN?

If you keep green chutney for some hour in the fridge, its bright green color gets dull and dark. However, by adding lemon juice you can slow down the discoloration of green pigment in mint and coriander. The acid in lemon retains the bright green color keeping the chutney's visually appealing for long.

HOW DO YOU USE GREEN CHUTNEY?

If you have taste for herbs then, you love this Pakistani chutney on anything. Here are a few suggestions.

• You can use it as a spread in the chutney sandwich.
• Green Chutney made an amazing dip for idli, samosa, or dosa.
• Drizzle green chutney with chaat.
• Make hariyali chicken curry or hariyali chicken tikka.

HOW TO MAKE GREEN CHUTNEY?

So the easy peasy cilantro and mint chutney begin with the blending of all the humble ingredients. You can use either a chopper or jug blender for this. I add a little yogurt at the bottom of the blender so help to blend. You may add water instead.

Never add the yogurt with blending as that will thin out the yogurt and chutney will lose a beautifully thick consistency. Blend into a very smooth paste, this might take a few minutes, and scrap the jug at intervals. Then mix in yogurt (low-fat or full-fat yogurt both work fine.) Use greek yogurt for a thick and high-protein chutney.

Do a taste test and adjust any ingredient if needed. Store in the fridge and consume within a week or freeze. Check out the tips and variation section above or the notes section in the recipe card for ideas.