Skip yogurt: You can skip yogurt and add some mayonnaise for a thick sauce that is perfect for sandwiches.Skip Cilantro: If you are destined to hate cilantro then substitute cilantro with more mint.For tarty chutney: Add lemon juice, tamarind pulp, or raw ginger for a sour chutney for chaat and dips.For spicy chutney: Add more green chilies, red chili flakes, chat masala, gram masala, or ginger for a spicy kick in the chutney.Cashews and peanuts are common choices for nuts. For thick chutney: you may add 1-2 tablespoons of a roasted gram or roasted nuts of your choice.Since it is a go-to sauce with most Indian / Pakistani snacks, there are many versions of this chutney with little variation in different regions of South Asia. Check out the tips and variations section above or the notes section in the recipe card for ideas. Store in the fridge and consume within a week or freeze. Then mix in yogurt (low-fat or full-fat yogurt both work fine.) Use greek yogurt for a thick and high-protein chutney.ĭo a taste test and adjust any ingredient if needed. Never add the yogurt with blending as that will thin out the yogurt and the chutney will lose a beautifully thick consistency.īlend into a very smooth paste, this might take a few minutes, and scrap the jug at intervals. I add a little yogurt at the bottom of the blender so helps to blend. You can use either a chopper or jug blender for this. So the easy peasy cilantro and mint chutney begins with the blending of all the humble ingredients. You simply blend all ingredients into a smooth puree or paste and you are all set. Green Chutney is made with a number of variations but the basic ingredients are the same that is Mint or/and coriander, cumin, garlic, green chili, salt, little sugar, lemon, or tamarind pulp. Check Cook with Manali's Cilantro Chutney here. N this post, I'm trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into dosa, idli, sandwich, and curry chutney. There are literally hundreds of variations of this chutney and every Indian / Pakistani home has there own favorite version of this recipe. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro. The green chutney is also known as mint chutney if cilantro is replaced with mint. (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.What's cooking today? Some sweet and spicy Indian green chutney that is easy, quick, healthy, and nutritious. 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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