Cilantro Mint Chutney

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GREEN Chutney aka hari chutney
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aka mint/cilantro chutney.
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That’s GREEN ♡

😀
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http://acookandherbooks.blogspot.com)
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Cilantro Mint Chutney: A Simple, Indian & Pakistani Classic

My personal favorite is cilantro (coriander) & mint……cumin and ginger

Cilantro chutney, also known as coriander chutney, is simply a staple condiment for a lot of Indian and Pakistani food. You may have seen it served with papadum or samosa at a restaurant. Its a great condiment and is a key component of a variety of Indian/Pakistani street food.   I’ve learned from talking to friends and research that there’s no right way to make it. My ingredients are basic and purely cilantro & mint based because I like it that way. However, there are endless variations.

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Cilantro Mint Chutney Recipe

Ingredients:

1 bunch of fresh cilantro
1 bunch of ftesh mint
garlic to taste, most 1 clove, me 2 😀
1 green chile (type according to how much heat you like)
piece of ginger
1 – 2 tbs fresh lemon or lime juice
couple tbs of water

Directions

Blend the garlic, ginger and chili .Add & blend the cilantro & mint. Add & blend lemon juice, and water until it is smooth.Add more water a little at a time if it needs more moisture to blend. Add salt to taste.
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I like to add a little coconut milk or yogurt for my squirt bottle. I love using these for condiments. It’s just easier, for amount and where you want it.

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Ran out of tamarind 😦
Above is a honeyed yogurt chutney with spices. Learning there are no rules & based on personal taste, haha, and mostly that I had no tamarind or mangoes!!! BOO
I made up the above condiment to balance out heat, etc. Yogurt, honey, coconut milk, cinnamon, clove, nutmeg, ginger (dashes)
#memory
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these. Oh I do miss #TAMARIND CHUTNEY! Ran out 😦
and #Mango #Chutney is next on my list!

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FREEZER  😀 Not what I recommend because its the FRESHNESS that makes it so good. HOWEVER, I made a lot & could NOT throw it out; thinking “hey,  what if you were in the mood for mint chutney & you didn’t have ingredients???” So some kinds is better than none?
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I made #chickpeas and added coconut milk this time, along with #SPICES

.Then I smashed chickpeas with fork.

.♥ !
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I noticed that the more I eat this, the stronger I want the flavors.
Aah…I can see it coming; When I prefer straight up blended herbs & spices.
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I did go back for a big ol’ scoop of yogurt 😀
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YUMM!
On top of naan, roti or any flatbread → chickpeas topped with chutneys ♥
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LAMBCHOPS. ..
WITH CHUTNEY
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I learned from street food, tasting, tasting, trial & error, reading, YouTube-ing & tasting…..
practice 😀
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love ♥
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#chickentandoori
WITH MINT CHUTNEY ♥
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#CHAAT ♡  {Dahi Papdi Chaat}
dahi%20papdi%20chaat%201

BTW….
A must have-
Glorious Garam Masala

Garam Masala, most common in North India, literally means “hot spice” but it doesn’t deliver a burning heat like tabasco or red chiles. It has a smoky, complex exotic flavor and usually combines cumin, cardamom, cinnamon, cloves, black pepper, coriander and sometimes saffron. I’m working on my own recipe, which involves grinding whole spices and toasting them, which I will post. In the meantime, you can buy a good blend from Frontier at Whole Foods or http://www.frontiercoop.com.
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or –
wingin it aka homemade garam masala-

I realized I have no garam masala on hand.  I looked up some recipes for the spice blend and most of them included toasted & grinding whole seeds, which didn’t appeal to me.  And I didn’t have whole seeds, anyway.  So I went with a recipe that used ground spices and happened to have every one of them on hand.  The homemade garam masala was perfect–just how I remembered it tasting last time I used some from a bottle.
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a GOOD one !
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Cilantro Mint Yogurt Dip below

http://cookcurrynook.wordpress.com/2010/02/18/cilantro-mint-yogurt-dip/

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