Coriander and Mint Chutney, the way Ma makes it(1)

For the first four days this last week, it rained “elephants and hippopotamuses”, as the girls said.

So we had soup for dinner quite often, and one evening we had pakoras as well, since it was just the sort of weather when I enjoy them most.

I happened to have some coriander and mint chutney left over from a lot that I made a couple of weeks ago so we polished off the pakoras with that.

I usually keep this chutney now in a pretty glass jar which I brought back a couple of years ago from my mother’s kitchen as it is a pleasing reminder of the years when b. and I grew up in Bokaro. The way I remember it, this jar was always in the fridge, full of chutney. And the taste of the sandwiches b. and I sometimes made, with left over baigan bharta and this chutney,  is one of the nicest gastronomic memories of my childhood 🙂

Noor likes it a lot too, especially with dhokla.

Coriander and Mint Chutney

A big bunch of coriander; another of mint (I tend to use less of the mint and more of the coriander)

One small onion

One clove of garlic, peeled

1 green chilly, stalk removed, or a little red chilli powder, or half of a whole red chilly (optional)

salt to taste

1 tbsp of lime juice (use more or less, as you like)

1 tbsp of sugar (again, you could use more or less)

Wash the herbs thoroughly, then chop roughly after removing the hard stalks (I always retain the softer stems, instead of using only the leaves; it seems a waste to let the stems go since they have so much flavor too).

Peel and chop the onion in to 6-10 large-ish parts.

Blend together all the ingredients, using as little water as possible. This will therefore take time, since you will have to stop every once in a while to keep the machine of the food processor from overheating, and to stir the contents of the bowl/jar in which you are making the chutney. But it is worth spending the time rather than using too much water, since that would result in a watery chutney.

Also, add the sugar and lime juice gradually, so that you can control the amount you will use of each, depending on the balance of sweet and sour tastes that appeals to you.

This is such a  tangy treat with so many different things; besan ka cheela, pakoras, batata vadas and, yes, in sandwiches too !


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Filed under Dips,Chutneys,Sauces,Spreads, RECIPES

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