Chutney sauce is a spread of one of the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as as a tomato relish, a garnish of ground peanuts, yogurt or cottage cheese, cucumber, spicy coconut, spicy onion, or mint dip.
In India, chutneys can be made with pickles, which are ripened in the sun for two weeks and stored for up to a year, or, more commonly, made fresh with fresh ingredients and stored for a few days or weeks in the refrigerator.
Ingredients To Make Chutney Sauce
- Coriander leaves – 2 cups
- Mint leaves – 1 cup
- Green Chilli – 2-3 nos
- Ginger – ½ inch
- Garlic – 2 cloves
- Lemon juice – 1 lemon
- Water – 3 tbsp
- Salt – to taste
- Cashews – 8- 10
- Black salt/ Himalayan black salt – ¼ tsp (optional)
- Chaat masala – ¼ tsp (optional)
Step By Step Preparation
- First, add 2 cups of coriander leaves and 1 cup of mint leaves to the blender. The amount of mint leaves should be half proportion of coriander leaves.
- Then add 2 or 3 green chilies.
- Next, ½ inch piece of ginger and two cloves of garlic should be added.
- Finally, you can add the juice of a lemon to it. Only 3 tbsp of water is needed as chutney should have a thick consistency.
- Soak the cashews in hot water for 5 minutes. These soaked cashews will help you to maintain the thick consistency of chutney.
- Add a pinch of salt to it, and blend all the ingredients well.
- For seasoning, you can add black salt/ Himalayan black salt, and chaat masala. Plain Indian green chutney is ready, and you can serve it with vada pav, dosas, or anything.
- You can add curd to make another variant of this plain Indian green chutney sauce.
What's Your Reaction?
Mark Dubois grew up in a tiny village in the South of France where fresh ingredients, traditional recipes, and fantastic french wines are present in every house and corner. Chef Mark is specialised in Mediterranean Gastronomies, but he is more passionate about baking. Chef Mark is currently working as a hosted Chef in different restaurants around Europe.