ingredients
1 bunch fresh cilantro
20-25 fresh mint leaves
5-6 Thai green chillies**add more for more heat
2 large cloves of garlic
2 inch piece of fresh ginger
lime juice, approx of half a lime
salt to taste
Method
Place all ingredients in a blender with about 1/4 cup water or as little as possible so that you don't end up burning out the motor of your blender.That's it! No extra fuss. Very easy and rather quick to put together. Some tips:
Do not inhale when you open the blender, especially if you have respiratory issues like asthma. The green chilli 'fumes' can cause a coughing fit. I usually make chutneys when my daughter is not home or if she is, I make sure that she is in a well-ventilated place.
Use as much of the cilantro as possible. The stems are juicy and also help add body to the chutney. My chutneys are not runny because I use the cilantro stems and can therefore use less water.
If you're like me, you buy cilantro in 'bulk' (3 for $1) instead of paying 79 cents per bunch at the regular grocery stores. Here's how I make .
I slice both the ginger and garlic to help my blender along. Those of you lucky enough to have a Sumeet or a Pushpak mixee needn't bother.
Taste the chutney before you transfer it from the blender. Feel free to adjust the flavors to suit your tastes. According to me, there's no hard and fast rule about how much of what you use. What my chutney tastes like depends entirely on my mood when I am making it. When I intend to use it as more than just a spread, I make it spicier. The original chutney for patra fish has dhana and jeera.So use my recipe as a guideline but make sure you create a green chutney that tickles your tastebuds and delights your soul!
Place all ingredients in a blender with about 1/4 cup water or as little as possible so that you don't end up burning out the motor of your blender.That's it! No extra fuss. Very easy and rather quick to put together. Some tips:
Do not inhale when you open the blender, especially if you have respiratory issues like asthma. The green chilli 'fumes' can cause a coughing fit. I usually make chutneys when my daughter is not home or if she is, I make sure that she is in a well-ventilated place.
Use as much of the cilantro as possible. The stems are juicy and also help add body to the chutney. My chutneys are not runny because I use the cilantro stems and can therefore use less water.
If you're like me, you buy cilantro in 'bulk' (3 for $1) instead of paying 79 cents per bunch at the regular grocery stores. Here's how I make .
I slice both the ginger and garlic to help my blender along. Those of you lucky enough to have a Sumeet or a Pushpak mixee needn't bother.
Taste the chutney before you transfer it from the blender. Feel free to adjust the flavors to suit your tastes. According to me, there's no hard and fast rule about how much of what you use. What my chutney tastes like depends entirely on my mood when I am making it. When I intend to use it as more than just a spread, I make it spicier. The original chutney for patra fish has dhana and jeera.So use my recipe as a guideline but make sure you create a green chutney that tickles your tastebuds and delights your soul!
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