Cilantro MINT CHUTNEY
2 cups Cilantro leaves (Dhaniya) packed, hard stems removed, washed and roughly chopped
1 cup Mint leaves (Pudhina) packed, stems removed, washed
2 Green Chili Pepper I used thai, adjust to taste
1" inch Ginger or 1 tablespoon grated
3 cloves Garlic
2 teaspoon Roasted Cumin Powder
1 teaspoon Salt you can also use black salt, adjust to taste
1 teaspoon Sugar optional, adjust to taste
1 tablespoon Lime juice or Tamarind juice see notes
½ cup Water
Add all the ingredients to the blender.
Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
Chutney is ready. Enjoy right away or freeze for later.
NOTES
Tamarind: If using tamarind, soak in ¼ cup hot water for 10 minutes. Run it through a sieve to filter out the juice.
Water: Use water sparingly, as you don't want the chutney to be watery.
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper. Don't forget to adjust to your taste.
Variations:
Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add ⅓ cup yogurt to this recipe.
Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add ⅓ cup of either to this recipe.
Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion.
Storing: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.
COCONUT CHUTNEY
1 ½ cup grated coconut
1 strand curry leaves
¼ inch ginger
2 green chilies
1 cup of water
salt for taste
1 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon coconut oil
1 red chili - optional
Pinch of Asafoetida -Hing
Blend the coconut, curry leaves, green chilies, ginger, salt and water into a smooth paste. Pour into a bowl.
Prepare the tempering:
Place a pan over medium heat and add two tablespoons of oil. As the oil heats up, add mustard seeds, urad dal, and one red chili.
Saute until the mustard seeds crackle. Switch off the heat and add asafoetida powder. Then add it to the coconut mixture.
Coconut chutney is ready! Mix the tempering well and serve with your main dish!
2 cups Cilantro leaves (Dhaniya) packed, hard stems removed, washed and roughly chopped
1 cup Mint leaves (Pudhina) packed, stems removed, washed
2 Green Chili Pepper I used thai, adjust to taste
1" inch Ginger or 1 tablespoon grated
3 cloves Garlic
2 teaspoon Roasted Cumin Powder
1 teaspoon Salt you can also use black salt, adjust to taste
1 teaspoon Sugar optional, adjust to taste
1 tablespoon Lime juice or Tamarind juice see notes
½ cup Water
Add all the ingredients to the blender.
Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
Chutney is ready. Enjoy right away or freeze for later.
NOTES
Tamarind: If using tamarind, soak in ¼ cup hot water for 10 minutes. Run it through a sieve to filter out the juice.
Water: Use water sparingly, as you don't want the chutney to be watery.
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper. Don't forget to adjust to your taste.
Variations:
Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add ⅓ cup yogurt to this recipe.
Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add ⅓ cup of either to this recipe.
Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion.
Storing: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.
COCONUT CHUTNEY
1 ½ cup grated coconut
1 strand curry leaves
¼ inch ginger
2 green chilies
1 cup of water
salt for taste
1 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon coconut oil
1 red chili - optional
Pinch of Asafoetida -Hing
Blend the coconut, curry leaves, green chilies, ginger, salt and water into a smooth paste. Pour into a bowl.
Prepare the tempering:
Place a pan over medium heat and add two tablespoons of oil. As the oil heats up, add mustard seeds, urad dal, and one red chili.
Saute until the mustard seeds crackle. Switch off the heat and add asafoetida powder. Then add it to the coconut mixture.
Coconut chutney is ready! Mix the tempering well and serve with your main dish!
Fresh Coriander Chutney
· 1 bunch (¼ pound) fresh coriander leaves and stems (also known as cilantro or Chinese parsley)
· ¼ cup fresh lemon juice
· ¼ cup water
· ¼ cup grated coconut
· 2 tablespoons fresh ginger root, chopped
· 1 teaspoon barley malt or raw honey
· 1 teaspoon natural mineral salt
· ¼ teaspoon fresh ground black pepper
Blend the lemon juice, water and fresh coriander until the coriander is chopped. Add the remaining ingredients and blend until it is like a paste.
Use sparingly. This chutney can be stored in a covered container in the refrigerator for up to one week. For a silkier texture, use only the leaves and the tops of the fresh coriander stalks.
Sesame Seed Chutney
especially good for people with vata and kapha imbalance. Reduce cayenne pepper to ¼ teaspoon if there is any pitta imbalance.
· 1 cup roasted and ground sesame seeds
· 1 teaspoon cayenne pepper
· ¼ teaspoon natural mineral salt
Blend ingredients together and garnish kitchari with about 1 teaspoon of the mixture.
· 1 bunch (¼ pound) fresh coriander leaves and stems (also known as cilantro or Chinese parsley)
· ¼ cup fresh lemon juice
· ¼ cup water
· ¼ cup grated coconut
· 2 tablespoons fresh ginger root, chopped
· 1 teaspoon barley malt or raw honey
· 1 teaspoon natural mineral salt
· ¼ teaspoon fresh ground black pepper
Blend the lemon juice, water and fresh coriander until the coriander is chopped. Add the remaining ingredients and blend until it is like a paste.
Use sparingly. This chutney can be stored in a covered container in the refrigerator for up to one week. For a silkier texture, use only the leaves and the tops of the fresh coriander stalks.
Sesame Seed Chutney
especially good for people with vata and kapha imbalance. Reduce cayenne pepper to ¼ teaspoon if there is any pitta imbalance.
· 1 cup roasted and ground sesame seeds
· 1 teaspoon cayenne pepper
· ¼ teaspoon natural mineral salt
Blend ingredients together and garnish kitchari with about 1 teaspoon of the mixture.