I'm beginning the awesome Month of Vegan food with the simplest, most versatile green chutney. This chutney can be found in most homes and even on the streets of Bombay. It is used as a side with rotis, it can be added to a vegetable while cooking it, even to a pulav/pilaf, it is used as a sandwich spread in the famous Chutney Sandwich and is used in my favourite street food in Bombay- Paani Puri.
It is a dark green, chlorophyll laden, lump of goodness. It is usually the spicy chutney and served with a sweet chutney which I will put up soon. To this basic recipe, you can add fresh grated coconut or raw peanuts to give the chutney a thicker body and tone down the spice. Us Indians love our chutneys hot, so this one might be way too spicy if you are not used to the Indian level of spiciness. I have used the dark green chillies which are the spiciest. If you find a milder green chilli, you can use it. They are usually lighter in colour. You can also add raw onions and raw garlic to the mix to give it a nice depth of flavour. But I'm not a big fan of raw onions or garlic. There are quite a few people who don't like coriander but they usually don't mind it in this chutney form.
So here is the recipe for the most versatile chutney ever with a few ideas for its use listed below.
You need:
A Big bunch of the freshest coriander/ cilantro - washed and de-stemmed (about three cups)*
Half the amount of fresh mint leaves - washed and de-stemmed (about two cups)*
4 dark green chillies
1 inch piece of ginger
Juice of 1 lime
1tsp Salt or more
a pinch of black salt if you have some
Water
Optional ingredients:
1/2 medium sized red onion
2 cloves of garlic
OR
4 tbsp fresh, shredded coconut
OR
a handful of raw peanuts
*The reason the stems are removed is so that the chutney stays thick because the stems have quite a bit of water in them. Mint takes a bit of time to clean and remove each leaf from the stem, but thin coriander stems are okay to add. Just make sure you don't add any roots.
Add into a blender and blend away. (This has to be the shortest description ever!)
You might have to stop a few times to push the ingredients down towards the blades. Add a little water if required. Squeeze the lime at the end and mix well.
Store in the refrigerator for up to ten days or freeze it for a hundred years. :)
A few ideas to use this chutney:
Sandwiches are great ways to use this chutney. A popular chutney sandwich is made with two slices of bread with chutney and ketchup smothered on them. It goes well on bagels too.
On the streets of bombay, a toasted chutney sandwich is made using this chutney spread on bread with raw tomatoes, cucumbers, onions, boiled potatoes and beetroot. It is served with ketchup and a generous sprinkle of sev. Other street foods like Bhel puri, sev puri and paani puri use this chutney extensively.
This chutney can be served with dosas and samosas.
You could add this chutney to onions while cooking them to add more flavour to your vegetable, bean and grain dishes.
I've even used this chutney with some vegan mayo as a dip for chips and vegetable sticks.
It can be added to a salad of raw vegetables or even to a salad with root vegetables.
It is a dark green, chlorophyll laden, lump of goodness. It is usually the spicy chutney and served with a sweet chutney which I will put up soon. To this basic recipe, you can add fresh grated coconut or raw peanuts to give the chutney a thicker body and tone down the spice. Us Indians love our chutneys hot, so this one might be way too spicy if you are not used to the Indian level of spiciness. I have used the dark green chillies which are the spiciest. If you find a milder green chilli, you can use it. They are usually lighter in colour. You can also add raw onions and raw garlic to the mix to give it a nice depth of flavour. But I'm not a big fan of raw onions or garlic. There are quite a few people who don't like coriander but they usually don't mind it in this chutney form.
So here is the recipe for the most versatile chutney ever with a few ideas for its use listed below.
You need:
A Big bunch of the freshest coriander/ cilantro - washed and de-stemmed (about three cups)*
Half the amount of fresh mint leaves - washed and de-stemmed (about two cups)*
4 dark green chillies
1 inch piece of ginger
Juice of 1 lime
1tsp Salt or more
a pinch of black salt if you have some
Water
Optional ingredients:
1/2 medium sized red onion
2 cloves of garlic
OR
4 tbsp fresh, shredded coconut
OR
a handful of raw peanuts
*The reason the stems are removed is so that the chutney stays thick because the stems have quite a bit of water in them. Mint takes a bit of time to clean and remove each leaf from the stem, but thin coriander stems are okay to add. Just make sure you don't add any roots.
Add into a blender and blend away. (This has to be the shortest description ever!)
You might have to stop a few times to push the ingredients down towards the blades. Add a little water if required. Squeeze the lime at the end and mix well.
Store in the refrigerator for up to ten days or freeze it for a hundred years. :)
A few ideas to use this chutney:
Sandwiches are great ways to use this chutney. A popular chutney sandwich is made with two slices of bread with chutney and ketchup smothered on them. It goes well on bagels too.
On the streets of bombay, a toasted chutney sandwich is made using this chutney spread on bread with raw tomatoes, cucumbers, onions, boiled potatoes and beetroot. It is served with ketchup and a generous sprinkle of sev. Other street foods like Bhel puri, sev puri and paani puri use this chutney extensively.
This chutney can be served with dosas and samosas.
You could add this chutney to onions while cooking them to add more flavour to your vegetable, bean and grain dishes.
I've even used this chutney with some vegan mayo as a dip for chips and vegetable sticks.
It can be added to a salad of raw vegetables or even to a salad with root vegetables.
Sandwich one morning: Whole wheat rosemary and garlic bread with chutney and cucumbers.
