This is the chutney that you get served with dhoklas, and the one used as a spread in the simple cucumber-tomato desi sandwiches. It is also the same chutney I’ve used as a base in my ‘Mint Baby-corn Stir-fry’. Pretty handy if you can make and store in your refrigerator. This one’s for Anu who had requested me to post it long back. Sorry Anu, I took quite a while to post it, but finally, here it is…all yours!
- Fresh pudina/mint leaves – a big bunch (leaves picked from the stems and set aside)
- Coriander/Cilantro – a handful
- Onions – 2 nos (medium sized; diced)
- Garlic (optional) – 3-4 pods
- Ginger – 1-inch long piece
- Green Chillies – 3-4 nos (alter to suit your taste)
- Sugar – 1 tsp
- Kala Namak – 1/2 tsp
- Salt – to taste
- Water – very very little, just to get the mixer blades to run
- Clean the pudina leaves, coriander, green chillies well. Blend all the ingredients together to a smooth paste in a mixer, with as less water as possible. The lesser the water, the less runny your chutney, and longer the life.
- Refrigerate for atleast a half hour before you serve, for that refreshing taste. Enjoy with choice of accompaniment. It stays good a couple of weeks if stored in an air-tight container in the refrigerator. You can always dilute with little water at the time of serving (if required).
This is off to Mahimaa’s ‘Cooking Basics Event‘.