Tangy Green Chutney
Green chutney is found in every Indian household. This recipe is a twist on the regular green chutney and is fairly easy to make. It can be eaten with various items such as Idli, Vada, Sandwiches and Kebabs.
- Coriander leaves - 1 large cup
- Capsicum - ¼ cup roughly chopped
- Yogurt - 1 tablespoon
- Green chillies - 3 medium
- Raw peanuts - 4-6 / Chutney dal - 1 tablespoon
- Sugar - ½ teaspoon
- Cumin seeds - ¼ teaspoon
- Ginger - ½ inch
- Salt - 1 teaspoon or to taste
- Lime juice - half a lime
- Add all the ingredients except the lime juice into the chutney jar of your mixer grinder and give them a good blitz until everything has ground into a paste.
- We add the lime juice later on because using capsicum in this recipe gives it a tangy taste and we recommend you taste the chutney first and then only enough lime juice to give the chutney a kick.
- Make sure you open the container to scrape down the sides and incorporate all the ingredients.
- You can keep the chutney coarse or grind it fine as per your preference. Take the time to taste it at different stages to figure out what you like eating.
- Once done you can eat this chutney with any number of dishes such as pokadas, sandwiches, panki, wadas or alongside dinner, etc.
- You can store this chutney in the fridge in an airtight container for 3-4 days and in the freezer for up to two weeks.