Tag Archives: Fat Free

Fat Free Pumpkin Soup

Pumpkin Soup








Fatima's Pumpkin SoupI have to thank my friend Fatima for today’s soup recipe. She sent me the cutest soup photograph ever (right) and wrote, “The pumpkins that don’t go to the Halloween ball end up in my plate as soup! This is a great dinner on a cold winter’s night.  Its healthy too”.

Just the inspiration I needed, specially since I have not made soup for a while.

Boiled Pumpkin, Carrot & Lentil for Pumpkin SoupI have followed Fatima’s recipe except for a couple of digressions.

I didn’t have the split red lentils (masoor dal) which she used so added whole lentils instead.

Fatima also included spring onion which I totally forgot about.

In case you are wondering about the difference in colour between the two soups, I think it may be down to the fact that I didn’t peel my pumpkin.

The soup tastes quite meaty (apologies to my vegetarian readers) and full-bodied (for wont of a better term).

Fatima is Goan and she suggests that you can “pour some olive oil over if you like – that’s the Portuguese style and adds to the taste.” This is what I did (you can see my inartistic attempt at drizzling some of the oil in the photo on the top!) and it is, indeed, quite nice. But of course, if you would like a fat free soup, skip this step and it will taste just as good.

Fatima’s email has provided me with just the impetus I needed to resume my souping exercise so expect to see a couple more soup recipes in the forthcoming posts :-).


250 Grams pumpkin

1 Large carrot

2 Tablespoons red lentils

Salt to taste

Olive oil to drizzle on top (optional)


  1. Peel, wash and cube the pumpkin.
  2. Wash and chop the carrot.
  3. Wash the lentil.
  4. Put the above three ingredients in a soup pot or equivalent and add two cups of water.
  5. Add salt to taste and mix well.
  6. Cover and put on high heat. Once it starts boiling, lower the heat and simmer for about 20 to 25 minutes till the vegetables and lentil are soft and mushy.
  7. Now take the pot off the heat and let it cool down completely.
  8. Strain the vegetables and lentil, reserving the cooking liquor.
  9. Puree the strained vegetables and lentil and add this puree back to the cooking liquor.
  10. Mix well and simmer for about 15 minutes.
  11. Pour the soup into a bowl, drizzle some olive oil (if using) and serve hot.



Virtually Fat-free Bhel of Popped Amaranth Seeds & Khakhra

Virtually Fat-free Bhel of Popped Amaranth Seeds & Khakhra









Okay my dear kooky readers. If your reaction to this recipe is like “what the f-“, I can totally understand. Even for me, this is probably the kookiest recipe I have ever invented!

if there was a kookiness scale running from 1 to 10 where 10 is the kookiest, this recipe would definitely fall off the scale

Well, here’s the back story to this recipe. I have some diet khakhra lying around and they are not the best I have had. I really didn’t want to throw them and was thinking of how best to use them which is when I thought of making khakhra bhel.

Some of my most creative ideas seem to come to me when I am doing up-down-up-down laps at the pool. And so during one of my swim sessions it suddenly hit me – I can pop amaranth seeds and combine them with the khakhra to make an unconventional bhel. Probably, the Mumbai Boss article on amaranth seeds was still sitting subconsciously in my mind.

I happened to have all the ingredients, just had to buy some sweet corn and green mango so thought I would give it a go.

The traditional bhelpuri is a combination of puffed rice, sev, crispy puri, onions, tomatoes and various chutneys.

In my recipe, I have swapped puffed rice for popped amaranth seeds and crispy puris for diet khakhra. If you don’t add the sev and use diet khakhra, this recipe becomes totally fat-free.

As for the taste, I can assure you that you will not notice any difference. It is just as good as the traditional bhel but healthier. Would definitely recommend it. Kooky or not (having tried it, my verdict is ‘not’), this recipe is for keeps. And now, I am actually so glad that I have those khakhras as I will be making this bhel again.

If you can’t get hold of diet khakhra, you can try it with any plain, crisp flatbread. Also will taste good without the chutneys (like dry bhel).

Bhel combination is a matter of personal taste so please use the following as a guideline and adjust the quantity of chutneys and vegetables according to your preference.

You will find instructions on popping amaranth seeds on my blog here.


2 Cups popped amaranth seeds

3-4 Diet khakhra

1/2 Cup sev (optional)

1/2 Cup coriander leaves

2 Onions

2 Tomatoes

100 Grams sweetcorn kernels

1 Small raw green mango

2-3 Chillies

2 Tablespoons sunflower and pumpkin seeds

1 Tablespoon green chutney

1 Tablespoon red chutney

1 Tablespoon tamarind chutney*

Salt to taste


  1. First, work on the vegetables. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Peel, wash and finely chop the mango.
  4. Wash and finely slice the chillies.
  5. Wash and chop the coriander leaves.
  6. Wash the sweetcorn kernels and steam the for 10 minutes till tender
  7. Dry roast the sunflower and pumpkin seeds in a frying pan for a couple of minutes till they are nicely toasted.
  8. Break the khakhra into very small pieces using your hands. Place them in a bowl.
  9. Add the popped amaranth seeds, sev (if using) and toasted sunflower and pumpkin seeds to the broken khakhra.
  10. Toss it around a bit till the mixture is combined.
  11. In another bowl, mix the onion, tomatoes, mango, sweetcorn kernel, chilli and coriander with a pinch of salt. Combine everything well.
  12. Now, take a large mixing bow. Tip in the vegetable mixture and the three chutneys. Mix really well and check for salt and also see whether you would like to add more chutney. Once you are satisfied with the taste, add the popped amaranth seeds and khakhra, mix well and transfer to a serving bowl.
  13. Garnish with some chopped coriander and sev (if using).


  1. You can prepare the vegetables and chutneys ahead of time. But bring it all together when eating else it will go soggy.
  2. I have a jar of Dr. Oetker’s imli chutney sauce which is what I used. You can make your own tamarind chutney, go here for recipe.

Here are the dry ingredients. Top Row: Left – Coriander. Right – Sev. Bottom Row: Left – Popped Amaranth Seed & Khakhra Mixture. Right – Vegetables.

Dry Ingredients for Bhel of Popped Amaranth Seeds & Khakhra









Here are the three chutneys I added.

Chutneys for Bhel of Popped Amaranth Seeds & Khakhra









Fat Free Amaranth Leaves & Broccoli Soup

Fat Free Amaranth Leaves & Broccoli Soup









Having been introduced to amaranth leaves fairly recently, till now, I have only used them raw in salad as a substitute to lettuce.

So, when I got a bunch of this reddish/purplish leafy vegetable yesterday, and seeing as how it was my soup day, I decided to pair it with broccoli for another one of my fat free soups.

The amaranth leaves which I got were deep purple but at times, you can also find the green variety.

Fat Free Soup of Broccoli & Amaranth LeavesOnce cooked, amaranth leaves lend a slightly acidic taste to the final dish. This was a pleasant discovery because even before I had started preparing the soup, I was wondering whether to add a couple of dollops of yoghurt at the end. But when I finally tasted the soup, there was no need.

For this recipe, if you can’t find amaranth leaves, you can use swiss chard or spinach. If you do use amaranth leaves, along with the colourful leaves, use only the tender stems as the tough ones are too fibrous.

Surprisingly, this soup turned out to be very filling. I had it on its own but it would be equally delicious with some bread.


200 Grams broccoli

2 Cups amaranth leaves

Vegetable stock cube

Salt to taste


  1. Wash and roughly chop the broccoli. Use the base if it is tender.
  2. Wash the amaranth leaves.
  3. Place the broccoli and amaranth leaves in a pot along with salt, 2 cups of water and the stock cube.
  4. Bring to boil, cover and let the vegetables cook for 5 to 7 minutes.
  5. Take them off the heat and strain the vegetables retaining the cooking liquor.
  6. Blend the vegetables and transfer them back into the cooking liquor.
  7. Mix well and cook on low heat for about 5 to 7 minutes till the soup is heated through.
  8. Serve hot.


Fat Free Carrot & Celery Soup

Fat Free Carrot and Celery Soup









According to Dr. Gabe Mirkin, “Many people think that all fresh fruits and vegetables contain more nutrients than cooked ones, but a study in the Journal of Agricultural and Food Chemistry reports that cooked, pureed carrots have higher levels of antioxidants than fresh carrots. Cooking carrots in the presence of a small amount of fat increases the amount of two antioxidants called beta carotene and phenolic acid. Cooking breaks the plant cells open to increase the absorption of these antioxidants and other beneficial plant chemicals. Adding fat increases absorption of fat soluble chemicals.”

Similarly, tomatoes are also more nutritious cooked than raw.

So this soup may look a bit “meh” but, trust me, in terms of taste it definitely delivers!

a combination of carrots and celery make for a fragrant and hearty soup

I had mine with some sweet potato crouton (you can see one floating in the photo above).


2 Carrots

4-5 Stick celery

Stock cube

Freshly ground black pepper

Salt to taste


  1. Wash and roughly chop the carrots and celery.
  2. If your celery has leaves, you can use those too.
  3. Put the chopped vegetables in a largish saucepan along with a pinch of salt, stock cube and 2 cups of water.
  4. Bring to boil, cover and let it cook for about 7 to 8 minutes till vegetables are cooked.
  5. Drain the vegetables retaining the cooking liquor.
  6. Once the vegetables have cooled down, puree them and place them back in their liquor.
  7. Heat gently till bubbles appear on the surface.
  8. Serve hot.


  1. I used fish stock cube for today’s soup recipe. You can use chicken or vegetable if you like or even omit the stock  cube altogether.

The celery we get is the skinny type with plenty of leaves which I used for the soup.

Carrot and Celery for Fat Free Soup









Fat Free Pumpkin, Cabbage & Spinach Soup

Fat Free Pumpkin, Cabbage and Spinach Soup









The festivities are over, decorations have been taken down and it is back to routine as we get into 2014. In my case, this also means it is back to my alternate-day-soup regime.

When I started having soup every other day beginning of last December, I felt healthier and guilt-free about the excess over Christmas and New Year. And the best part was that I actually lost weight even though I was feasting and indulging.

I think this is a more practical, enjoyable and stress free approach to  weight management (as opposed to over indulging and then going on crash or excessive diets to lose the pounds).

say hello to a filling and deliciously creamy soup

Today’s soup features pumpkin, cabbage and spinach. Pumpkin provides just the right body and a slightly sweet touch to counterbalance the otherwise “bland” taste of boiled spinach and cabbage.

The soup is surprisingly flavoursome and creamy. And of course, so low in calories!


250 Grams pumpkin

1 Cup cabbage

250 Grams spinach

1 Stock cube

1 Teaspoon allspice powder

Freshly ground black pepper to taste

Salt to taste


  1. First, we need to prep the vegetables. Wash and cube the pumpkin. Leave the skin on, it provides additional taste.
  2. Wash and roughly chop the cabbage.
  3. Wash the spinach. Retain stems if tender.
  4. In a large pot, put the pumpkin and cabbage.
  5. Add the stock cube, salt to taste and 2 cups of water.
  6. Bring to boil, lower heat, cover and simmer for 10 minutes.
  7. Open the lid and add the spinach.
  8. Cover and let this cook for 10 more minutes.
  9. Once the vegetables have cooled down, strain them retaining the cooking liquor.
  10. Put the strained vegetables in a food processor or a blender. You want to make a puree but try and leave whole some pieces of cabbage and pumpkin.
  11. In a soup pot, add the cooking liquor.
  12. To this, add the pureed vegetables, allspice powder and freshly ground black pepper.
  13. Heat it gently till bubbles start appearing on the surface.
  14. Switch off the burner and serve hot.


  1. I had used chicken stock cube. You can use vegetable if you prefer.
  2. If you don’t have allspice powder, blend some cinnamon, nutmeg and cloves and add a pinch of this mixture to the soup.

Here is how I had chopped the pumpkin and cabbage. You can see that I’d not peeled the pumpkin.

Pumpkin and Cabbage Ready for Fat Free Pumpkin, Cabbage and Spinach Soup









Adding spinach once the other two vegetables have partly cooked.

Spinach for Fat Free Pumpkin, Cabbage and Spinach Soup









Cooked pumpkin, spinach and cabbage ready to be pureed.

Cooked Pumpkin, Cabbage and Spinach for Fat Free Soup









End result: a delicious bowl of fat free pumpkin, cabbage and spinach Soup

A Delicious Bowl of Fat Free Pumpkin, Cabbage and Spinach Soup

Fat Free Red Cabbage, Carrot & Pea Soup

Fat Free Red Cabbage, Carrot and Pea Soup









Following the Christmas indulgence, last night I fancied a simple soup dinner.

say hello to another fat free recipe from my kooky imagination

Boiled Red Cabbage and Carrots for Fat Free Red Cabbage, Carrot and Pea SoupThe original plan was to make a soup based solely around red cabbage, a vegetable I want to eat more of. However, I was cooking for two and could only manage to get a small head of the cabbage so decided to add carrots and peas, which are currently in season.

I have read somewhere that in order to retain its original colour, you should add vinegar or lemon juice when cooking red cabbage. I didn’t do this and so it turned blue as you can see in the photo on the right.

Since I wanted to avoid oil or butter, I decided to follow the sweating-the-onions-in-salt method I had adopted in my Fat Free Four ‘C’s Soup. This time round, the only difference was that I let the onions cook for longer till they turned brown.

The onions and peas provide a nice contrasting texture in each spoonful of this creamy soup. Surprisingly, it is very filling.

The following provides two hearty servings.


1 Head small red cabbage

250 Grams Carrots

1 Cup shelled peas

3 – 4 Onions

Vegetable or chicken stock cube

Freshly ground black pepper to taste

Salt to taste


  1. First, we need to prepare the onions. Peel, wash and finely slice them, add a teaspoon of salt, cover and set aside for 4-5 hours. By the end of this time, the salt and moisture from onions would have softened them a bit
  2. When you are ready to make the soup, wash and roughly cut the cabbage retaining the core.
  3. Wash and roughly chop the carrots.
  4. Put the cabbage and carrots in a pot along with two cups of water, stock cube and a pinch of salt.
  5. Bring to boil, cover, lower heat and let this simmer for 10 minutes.
  6. Drain the vegetables retaining the liquor.
  7. Once the vegetables cool down, puree them in a blender or a food processor.
  8. Now, place the onions along with any moisture in a soup pot or equivalent.
  9. Cover and place this cookware on a very low heat and let the onions sweat in their own moisture.
  10. Let the onions cook for about 10 to 15 minutes. I used a non-stick soup pot so didn’t have to keep checking. Depending on the sort of base of your pot, you may have to keep stirring in between.
  11. Once the onions have browned a bit, wash and add the shelled peas and one cup of water.
  12. Cover and cook for 10 minutes.
  13. Open the lid and add the pureed vegetable and liquor. Check for thickness, add more water if necessary.
  14. Add freshly ground black pepper and salt to taste.
  15. Stir, cover and cook for about 10 minutes.
  16. Serve hot.

This is what my onions looked liked once they were cooked without any oil or butter.

Browning the Onions Without Oil for Fat Free Red Cabbage, Carrot and Pea Soup

Fat Free Fennel & Ginger Scented Creamy Tomato Soup (Without Cream)

Fat Free Fennel and Ginger Scented Creamy Tomato Soup









the humble tomato soup gets a lift thanks to fennel seeds and ginger

As I progress with my alternate day soup regime, I fancied a warming, creamy tomato soup and was wondering what to use as an alternative to cream. That’s when I thought of adding some sweet corn kernels.

Additionally, I had some water chestnut lying around and so decided to make us of them as well.

The end result is a really nice, full-bodied (can a soup be described so?!), creamy tomato soup which is low in calorie and very satisfying. Fennel seeds and ginger provide the heady aromatic touch.

I had this soup with turnip croutons.

another kooky recipe from my kooky imagination for my kooky readers


250 Grams tomato

2 Tablespoons sweetcorn kernel

3 – 4 Water chestnuts (optional)*

2 Tablespoons fennel seeds

1 Tablespoon grated ginger

Freshly ground pepper to taste

Salt to taste


  1. Wash and chop the tomatoes.
  2. Wash the sweetcorn kernels.
  3. Peel, wash and chop the water chestnuts (if using).
  4. Put the tomatoes, sweet corn kernels, water chestnuts, fennel seeds, ginger and salt in a pot (pot number 1) along with 2 cups of water.
  5. Bring to boil, lower heat and simmer for about 10 minutes.
  6. Now take another big pot (pot number 2) and place a fine mesh strainer over it. Pour the contents of pot number 1 into the strainer. Retain the liquid collected in pot number 2.
  7. Once the vegetables cool down, puree them in a blender or a food processor.
  8. Add this puree to the liquid in pot number 2.
  9. Stir well, place on a low heat and gently simmer. If you find that it needs more water, you can add it at this stage.
  10. Taste for salt.
  11. Transfer to a soup bowl, sprinkle some freshly ground black pepper.
  12. Serve piping hot.


  1. Water chestnuts is optional. If you can’t get hold of them, you can add 6 – 8 cashews. Or you can skip the nuts altogether. The sweetcorn will still give the soup a nice body.

These are the water chestnuts I used. They remind me of oysters!

Water Chestnuts









This is the vegetable base.

Tomatoes, Sweetcorn Kernels, Water chestnuts and Grated Ginger for Fat Free Fennel and Ginger Scented Creamy Tomato Soup









Boiling the vegetables. Would look pretty on a dishcloth, no?!

Boiling the Vegetables for Fat Free Fennel and Ginger Scented Creamy Tomato Soup









Vegetables Cooked for Fat Free Fennel and Ginger Scented Creamy Tomato Soup

Vegetables Cooked for Fat Free Fennel and Ginger Scented Creamy Tomato Soup









Fat Free Four ‘C’s Soup

Fat Free Four 'C's Soup









Firstly, some good news for my kooky readers. Since embarking on the alternate-day-soup regime inspired by my friend Fatima’s soup recipe 12 days back, I have lost 1.5 kgs (3.3 lbs).

Before that, I had hit a frustrating weight loss plateau and was finding it really difficult to lose those last few kilos. So, imagine my pleasant surprise when the weighing scale started moving in the right direction once again!

The best part is that I am really enjoying experimenting with different soup recipes and actually look forward to my soup dinners. I never imagined that they could be so much fun. Soups and broths are my new best friends and likely to become long term companions.

If you are looking to shift a few pounds, you may like to join me in my alternate day soup diet. Now may not be the right time with all the festive partying (although I am doing it in reverse order, lose weight now in anticipation of Christmas and New Year indulgences). But maybe after the New Year, once the celebrations are over?! (Note: I am not a doctor; always seek advice from a medical professional before attempting to lose weight.)

Coming to today’s recipe, Cauliflower, Cabbage, Carrots and Chickpeas form the team of four ‘C’s to provide a totally yummylicious soupy experience.

don’t go by looks – what this soup lacks in appearance, it more than makes up in terms of  taste and full bodied flavour

This cauliflower, cabbage, carrot and chickpea soup (what a mouthful!) does require a bit of preparation beforehand in terms of soaking the chickpeas and “moisturising” the onions. I wanted to add onions for texture and flavour but didn’t want to use any oil so I used salt to moisturise them for a few hours and let them sweat in their own juices. Was pleasantly surprised to see how meltingly soft they turned.

Allspice powder provides the hint of spice and fragrance needed to combat the smell of onions, cabbage and cauliflower.


2-3 Tablespoons dry chickpeas*

2 Cups water

2 Onions

Half head of small cabbage

1 small cauliflower

2 Carrots

A generous pinch of powdered allspice*

One vegetable stock cube

Freshly pounded blackpepper

Salt to taste


  1. Wash and soak chickpeas about 8 to 10 hours before you want to make the soup.*
  2. Wash and slice the onions. Add some salt, mix, cover and set aside for 3 to 4 hours before you want to make the soup.
  3. Boil the cabbage and cauliflower, puree and set aside. If you have any water remaining after boiling the vegetables, keep it.
  4. When you are ready to make the soup, transfer the onions and any moisture clinging to them into a soup pot (or equivalent).
  5. Now, place the pot on a burner and turn on the heat to low.
  6. Cover and let the onions cook in their own juices for about 10 minutes till they become soft.
  7. While the onions are cooking, wash and coarsely grate the carrots.
  8. Uncover the soup pot and add water (or water from boiled cabbage and cauliflower) along with the chickpeas, stock cube, allspice powder and pounded peppercorns. Turn the heat to high.
  9. Once the water starts boiling, add the grated carrots, cover and let this simmer for about 45 minutes till the chickpeas are cooked.
  10. Lastly, add the pureed cauliflower and cabbage. Check for salt and water and add more if either seem insufficient.
  11. Bring to boil and let the soup simmer for about 10 minutes.
  12. Serve hot.


  1. You can use canned chickpea if you prefer in which case reduce the cooking time from 45 minutes to about 10 minutes. However, if you have time, I would strongly recommend that you go down the soaking and boiling route. Chickpeas cooked in vegetable stock and allspice are more flavoursome.
  2. If, like me, you forget to soak the chickpeas 8 hours before hand, use this time saving method to speed up the soaking process (it’s what I did this time).
  3. If you don’t have allspice powder, no problem. Use some grated nutmeg and cinnamon powder instead.

Here’s step-by-step pictorial of how I cooked this cauliflower, cabbage, carrot and chickpea soup.

Step 1: Onions moisturised with salt

Fat Free Four 'C's Soup - Step 1 Onions moisturised









Step 2: Onions sweating in own moisture over stove on low heat

Fat Free Four 'C's Soup - Step 2 Onions sweating in own moisture









Step 3: Add chickpeas and water along with stock cube, allspice powder and pounded peppercorns

Fat Free Four 'C's Soup - Step 3 Add chickpeas and water









Step 4: Add carrots

Fat Free Four 'C's Soup - Step 4 Add carrots









Step 5: Let chickpeas cook

Fat Free Four 'C's Soup - Step 5 Let chickpeas cook









Step 6: Add pureed cabbage and cauliflower

Fat Free Four 'C's Soup - Step 6 Add cabbage cauliflower puree

Fat Free Beetroot, Carrot and Tomato Soup

Fat Free Beetroot, Carrot and Tomato Soup









The beauty of today’s soup recipe is that it is creamy and filling without the addition of any cream or butter.

A soul satisfying, ruby red soup to keep you warm on a cold winter’s day.

sometimes, simple is more than ample, no?!

I had it with sweet potato croutons. A match made in heaven!


2 Carrots

2 Tomatoes

2 Beetroot

One cup of water plus more if required

Freshly pounded black peppercorn

Salt to taste


  1. Wash and chop the beetroot, carrot and tomato.
  2. Boil them in one cup of water. I boiled my vegetables in a pressure cooker; you can cook them in a pan if you prefer.
  3. Once cooked and completely cooled, put them in a blender to get a smooth puree.
  4. Transfer to a soup pot (or equivalent) along with the cooking liquid. Add more water if necessary. Add black pepper powdered and salt to taste.
  5. Bring to a boil and then turn down the heat.
  6. Simmer for 10 minutes.
  7. Serve hot with some croutons.


  1. To preserve as many nutrients as possible, I don’t peel carrots or beetroot. In terms of taste, there is no difference. You can peel your vegetables if you like.

You will find my recipe for sweet potato crouton here.

Vegetables waiting to be cooked.

Vegetables for Beetroot, Carrot and Tomato Soup









A puree of beetroot, carrot and tomato for the soup.

Pureed Beetroot, Carrot and Tomato for Soup

Green Chutney/Indian Pesto

Green Chutney/Indian Pesto









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.Ingredients for Green Chutney/Indian Pesto

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).

Serving Suggestions:

  1. 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!
  2. Use it in noodles or stir fry.
  3. 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


  1. Clean and wash the coriander.
  2. Wash and coarsely chop the green pepper.
  3. Peel, wash and chop the ginger.
  4. Peel the garlic.
  5. Wash and chop the green chillies.
  6. Add all the ingredients in a mixer and blend till you get a smooth consistency.
  7. Taste for salt.
  8. Store in an airtight container.


  1. I like this chutney garlicky so I use 2 heads. You can reduce the amount if you don’t want it too pungent.
  2. The number of green chillies is personal preference. If you like it spicier, you can add more.
  3. This chutney keeps well for about 5 days in an airtight container in the refrigerator.