I sometimes add more lemon juice, if it is not sharp enough already.Īdjust salt, chillies and tartness to taste and add sugar, if you like a slightly sweet and sour taste. The consistency should be like Tomato Ketchup. Put all ingredients in a liquidizer or blender and blitz to a paste. Peel and roughly chop green mango, discarding the stone and skin. Remove rind and seeds of the lemon/orange and roughly chop the flesh. Note This chutney can be made with either mint leaves or coriander leaves on their own too. sugar (for 'khatta-meetha' sweet and sour taste, popular in my parents house Salt to taste (a bit of black salt gives a better flavour) This Chutney can be frozen in small, salad dressing/ketchup plastic bottles or airtight tubs or jars.ġ green, raw, mango (not ripe)/a sharp apple/flesh of 1 lemon/orange*. In England, and the West, chutney generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled. The Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. The word Chutney is an English version of the Hindi word chatni/chutni, which in turn comes from the word 'chatna', meaning 'to lick'. When either mint or the coriander leaves are not available together, it can be made with one of these also. It is generally made very chilli hot as only a small quantity is eaten at a time. It is also served with main meals, especially lunch. It is eaten with all kinds of savoury Indian snacks such as Samosas, Pakoras, Aloo Tikki and more. This is a popular North Indian chutney, that is made in almost every Indian home. (Or make it as hot as you like, and keep a stash of creamy yogurt on hand-a dollop or two will be just enough of a fire extinguisher for any guests who can't take the heat.Mamta's Kitchen Coriander, Mint, Mango/Apple Green Chutney (Chatni) Aam ya Sev/Phal ki Hari Chatni Dhania-Pudina-Chatni Mamta Gupta You can lower the spiciness further by stripping away the seeds and the rib at the center. Use a serrano or a Thai chile when you want a good dose of heat in the chutney a jalapeño will work to give you a milder burn. You make the chutney and reserve half as your dipping sauce, while the other half gets folded into creamy, tangy yogurt to make a flavorful marinade for the chicken. Roast chicken, whole or separated into pieces, benefits brilliantly from chutney-based marinades. I like to stray even further away from its typical applications and use it to marinate chicken. It is bursting with flavor and can take on many roles: toss roasted vegetables in it, or fold it into a bowl of chilled yogurt to make an herby raita. Some versions might contain coconut, while others star herbs like mint or employ unique combinations of spices to add flavor.Those samosa sidekicks aside, green chutney can be much more than a condiment on the edge of a plate.
It strips away the nuance and richness from this alluring condiment, which can be made in a thousand different ways. Green chutney is called that for a reason-it's vividly, almost alarmingly verdant in color-but frankly, I think the name does the chutney a disservice. It's much like a chimichurri, but with a more powerful punch. The construction of this alarmingly vivid chutney is quite simple: Fresh herbs, fresh chiles, and a few spices are ground together with a bit of lime juice and water. Step into any Indian restaurant and ask for a plate of samosas, and you'll often find them served with a small bowl of bright green chutney that leaves a fiery tingle on the tip of your tongue.
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