Green Chutneys: Tomato, Cilantro, Mint, Peas

Four Green Chutneys

Use them in chaat for papdis, spread them on bread for sandwich, dip samosas or kachoris in them, have them on the side while eating rotis or parathas – chutneys are condiments that add the tang and the zing to something simple.

There are numerous variations, combinations, and textures of chutney recipes.  Some chutneys require slight sautéing then grinding whereas some ground raw.  Some are fruit-based, vegetable-based, or a mixture of both with various herbs and spices.  Some chutneys have chunks, some are dry, some chutneys are thick and creamy, whereas some are thin paste.  Some are sweet, salty, spicy, or tangy, and some are all in one.

These four green chutney recipes are from Shobha Indani’s book Swad Sugandh.  Generally when you ask for 'green' chutney or “hari” chutney to eat with snacks, it refers to mint-cilantro chutney.  I’m grouping these four green chutneys below because of their color; don’t misinterpret as the commonly popular “hari chutney”.


Green Tomato Chutney [Hare Tamatar ki Chutney]


Recipe for Hare Tamatar ki Chutney (Green Tomato Chutney)
Yield: about 1.5-2 cup

2 Tbsp oil
Mustard seeds, cumin seeds, asafoetida (~½ tsp … ½ tsp … pinch) for tempering
1 cup chopped onion
2 Tbsp chopped garlic
1 Tbsp chopped green chilies, or to taste
3 medium chopped raw green tomatoes
¼ cup roasted & shelled peanuts
2 Tbsp chopped cilantro
Salt & sugar to taste

Heat oil in pan & add the tempering, let pop.  Add onion, garlic, chilies & sauté for a minute.  Add chopped tomatoes & cook till tender.  Let cool, then add remaining ingredients & grind to fine paste.  The tomatoes might discharge water so you may not need more water, but in case you do – add minimal water to grind to paste to make green tomato chutney.  Taste and adjust salt & sugar quantities to your preference.


Mint Chutney  [Pudina Chutney]



Recipe for Pudina Chutney (Mint Chutney)

Yield: about 1 cup

½ cup fresh mint leaves
½ cup chopped onion 
¼ cup grated raw mango*
¼ cup chopped cilantro
2 Tbsp roasted & shelled peanuts
1 Tbsp chopped green chilies, or to taste
1 tsp grated ginger
1 tsp cumin seeds
¼ tsp asafoetida
Salt & sugar to taste

* substitute: 1 Tbsp lemon juice or ½ cup thick curd

Combine everything in a blender & grind to a fine paste using required but minimal water to make mint chutney.  Taste and adjust quantities to your preference.



Green Peas Chutney  [Mattar ki Chutney]


Recipe for Matar ki Chutney (Green Peas Chutney)
Yield: about 1 cup

1 Tbsp oil/ghee
1 tsp cumin seeds + pinch asafoetida
1 Tbsp chopped garlic
1 cup green peas
2 Tbsp roasted & shelled peanuts
2 tsp chopped green chilies, or to taste
2 tsp lemon juice
Salt & sugar to taste

Heat oil/ghee in pan; add asafoetida + cumin seeds, let pop, add garlic + green peas, stir fry for a minute, don’t overcook.  Switch off heat, add all remaining ingredients, mix, let cool.  Grind into a fine paste using minimal water to make green peas chutney.  Taste and adjust salt, sugar, lemon quantities to your preference.


Cilantro Chutney  [Hare Dhaniya ki Chutney]

Recipe for Hare Dhaniya ki Chutney (Cilantro Chutney)
Yield: about 1 cup

½ cup chopped cilantro
2 Tbsp roasted peanuts
2 Tbsp grated raw mango*
2 Tbsp grated coconut
1 Tbsp green chilies, or to taste
1 Tbsp chopped garlic
1 tsp grated ginger
1 tsp cumin seeds
Salt & sugar to taste

* substitute: 1 Tbsp lemon juice

Combine everything in a blender & grind to a fine paste using required but minimal water to make cilantro chutney.  Taste and adjust salt, sugar, lemon quantities to your preference.

Also, here's a post on How to Store Cilantro

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Sometimes when I don’t have time to cook a curry or sabji, I keep chutney as an accompaniment to roti.  The best part is that several chutneys can be made in a jiffy – just throw everything in blender and it’s ready.  That’s it.  They keep well for 4-5 days refrigerated.  Chutneys with lemon juice are a little vibrant in color and last longer than chutneys with curd/yogurt.

My mom makes two main chutneys in bulk: mint-cilantro chutney and tamarind-date chutney, and freezes cubes of each to use later.  You?
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1 comment:

  1. wow... that is such an amazing range of green chutneys... :)

    ReplyDelete

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