I have been wanting to post our recipe for green chutney ever since I started this blog. I say “our” because it is my mum’s recipe which I end up making so regularly that it has a semi-permanent home in my refrigerator.
doesn’t the chutney look a picture of verdant health
The recipe is very simple and requires only a handful of ingredients, as you can see from the photo on the right.
Green pepper (bell pepper/capsicum) is the twist which makes it extra special because it gives the chutney a nice body and also takes away the need to add water (to blend).
- A simple chutney sandwich is totally divine. Simply butter two slices of bread and slather some of this chutney in between. It can be addictive!
- Use it in noodles or stir fry.
- Goes very well with all types of dhokla, muthia and fritter.
Two packed cups fresh coriander
One green pepper
A piece of fresh ginger the size of your thumb
2 Heads of garlic*
2-3 Green chillies*
Salt to taste
- Clean and wash the coriander.
- Wash and coarsely chop the green pepper.
- Peel, wash and chop the ginger.
- Peel the garlic.
- Wash and chop the green chillies.
- Add all the ingredients in a mixer and blend till you get a smooth consistency.
- Taste for salt.
- Store in an airtight container.
- I like this chutney garlicky so I use 2 heads. You can reduce the amount if you don’t want it too pungent.
- The number of green chillies is personal preference. If you like it spicier, you can add more.
- This chutney keeps well for about 5 days in an airtight container in the refrigerator.