Green Chutney – Mint Chutney with Ginger

Green Chutney Some things in life are uncomplicated. Like a vibrant fresh tasting Indian Green chutney. Done in maybe 15 minutes or less. There are many variations of your basic green chutney. Hari Chutney or green chutney is a spicy fresh condiment that Indians use as a dipping sauce for savory snacks such as samosas and pakoras. This zippy variation is light and spicy its uses range way beyond the condiment stage. In my kitchen, I sometimes add tart Granny Smith apples to the mix. Sometimes, a fistful of almonds or peanuts to thicken the mixture. This lightens the color as well.

I use it as a no cook sauce for fish or even chicken. I myself have a couple of variations to this classic pesto like condiment. Sometimes with a dash of yogurt, sometimes with nuts, so you get the idea.

Mint Chutney with Ginger

In making Indian chutneys, like this green chutney, I like to use black salt for a couple of reasons. I like the addictive taste of black salt combined with lime or tart mango powder, I also like the fact that natural salts like black salt do not have any sodium and are rich in minerals.

Green Chutney

Possibilities and Essentials of Mint Chutney

  1. Most commonly it done with mint and cilantro. However, you can throw in herbs like chives and parsley as well. The mint is essential for the brightness.
  2. Green chilies and or Jalapenos  are essential for the heat.
  3. A souring agent is essential and instead of the lime juice, you can add green mangoes or green apples.
  4. To give the chutney some thickness and body you can add in 2 tablespoons of peanuts or almonds.
  5. If you want to add some creaminess you can add in some yogurt.

Green Chutney with ginger

The one tip that I will add is to add a small amount of the mint with the liquid and then make a paste and then gradually add more, to get a good thick consistency. Adding it all at once will not let the blender run smoothly.

Here is how I made it in class one evening.

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Green Chutney – Mint Chutney with Ginger and Black Salt

Prep Time: 20 minutes

Green Chutney – Mint Chutney with Ginger and Black Salt

A simple, versatile and essential green chutney that is a perfect condiment for all things Indian.

Ingredients

  • 1 cup coarsely chopped cilantro (leaves and tender stems)
  • 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 medium granny smith apple, cored and diced (see note)
  • 3 green chilies
  • 1/2 teaspoon black salt
  • 1/2 inch peeled fresh ginger
  • 1 teaspoon cumin seeds
  • 1/2 coriander seeds

Instructions

  1. Place about 1/3 of the cilantro and mint in the blender with the lime juice and granny smith apple process to a puree.
  2. Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
  3. Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.

Notes

If you do not have a Granny Smith apple, you can increase the amount of lime juice, the chutney will have a slightly darker color

https://spicechronicles.com/green-chutney-mint-chutney-ginger-black-salt/

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