Nidokidos: [nidokidos] Green Chutney Recipe

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Green Chutney Recipe

1 bunch of coriander (cilantro) leaves

8 green chillies, chopped

10-12 cloves of garlic, peeled and chopped

1 and 1/2 inches of ginger, peeled and chopped

1 and 1/2 - 2 tsp. cumin seeds

Salt to taste

Juice of one large lemon

Directions

Grind together coriander leaves, green chillies, garlic, ginger and cumin seeds with very little water to a fine paste, either in a pestle and mortar (good upper arm exercise!) or pulse in a food processor.

Add lemon juice and salt, mix well and refrigerate.

Let it hang out in the fridge for a good few hours to allow the flavours to develop - good things come to those who wait. Will keep for about a week in the fridge, I don't think this would be suitable for freezing.

I'm sure it wouldn't hurt any if you wanted to add a little sugar for some sweetness, if that's your thing.

Sachin Sharma

Red Hot Tomato and Pepper Chutney Recipe

"Chutni Drived from the word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original 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. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.

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