Chef: Nirmal Gupta (56), Home-maker, New Delhi, India
Ingredients:
1) 100gm fresh mint leaves
2) 150gm fresh coriander leaves
3) 20 gm fresh curry leaves
4) 1 fresh red onion
5) 1 raw mango
6) 2 green chillies (can be increased or decreased as per taste)
7) Amchur powder (2 tsp), Coriander powder (2 tsp), Salt (2 tsp)
8) Water (1 tumbler)
9) 1 lemon
Preparation Steps:
1) Pick the mint, coriander and curry leaves from the stalks, leaving some fresh stalks in
2) Peel the raw mango and cut into small pieces (appropriate for grinding)
3) Peel the red onion and dice it into medium sized pieces (appropriate for grinding)
4) Remove the stalks from the green chillies and break them by hand into 2-3 pieces each
5) Add all the ingredients from Step 1-4 above into the blender
6) Add a little water (about 50 ml) to the blender and grind for 2-3 minutes, until the contents are all blended into a uniform paste. The paste should have the consistency of a normal ketchup. Add more water if needed.
7) Add amchir powder, coriander powder and salt now and blend further for 30 seconds
8) Squeeze the leon juice and add the juice (remove seeds before adding) to the chutney in the blender. Mix it well
9) Your chutney is now ready to be enjoyed.
10) Store in a glass container and keep in the refrigerator for later use.
Estimated Preparation Time: 15 minutes
Shelf Life: 3-4 days (if stored in refrigertaor)
Best Served With: Indian Chaat (Bhelpuri, Samosa, Panu Puri, Paapdi), Fast Food, Fried Snacks, Sandwiches, Chapaati
Ingredients:
1) 100gm fresh mint leaves
2) 150gm fresh coriander leaves
3) 20 gm fresh curry leaves
4) 1 fresh red onion
5) 1 raw mango
6) 2 green chillies (can be increased or decreased as per taste)
7) Amchur powder (2 tsp), Coriander powder (2 tsp), Salt (2 tsp)
8) Water (1 tumbler)
9) 1 lemon
Preparation Steps:
1) Pick the mint, coriander and curry leaves from the stalks, leaving some fresh stalks in
2) Peel the raw mango and cut into small pieces (appropriate for grinding)
3) Peel the red onion and dice it into medium sized pieces (appropriate for grinding)
4) Remove the stalks from the green chillies and break them by hand into 2-3 pieces each
5) Add all the ingredients from Step 1-4 above into the blender
6) Add a little water (about 50 ml) to the blender and grind for 2-3 minutes, until the contents are all blended into a uniform paste. The paste should have the consistency of a normal ketchup. Add more water if needed.
7) Add amchir powder, coriander powder and salt now and blend further for 30 seconds
8) Squeeze the leon juice and add the juice (remove seeds before adding) to the chutney in the blender. Mix it well
9) Your chutney is now ready to be enjoyed.
10) Store in a glass container and keep in the refrigerator for later use.
Estimated Preparation Time: 15 minutes
Shelf Life: 3-4 days (if stored in refrigertaor)
Best Served With: Indian Chaat (Bhelpuri, Samosa, Panu Puri, Paapdi), Fast Food, Fried Snacks, Sandwiches, Chapaati
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