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Green chutney is vegan chutney or dip without an onion. This dip is so aromatic and unique in taste. Dips strongly enhance the flavor of any side dish. It only takes a few minutes to prepare spicy and delicious dips/ chutney. These healthy and refreshing chutneys do not require oil tempering. Green chutney is called Coriander/ Cilantro Chutney that's perfect accompaniment to Indian meals or a savory appetizer.
I love adding garlic to my chutney, it gives it a nice flavor. You can add ginger as well, but I usually just go with the garlic.
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Let's jump to the recipe,
Green Chutney
Yield – 1 cup
Timing – 2 minutes
Prep time – 2 minutes
Total- 4 min
Ingredients:
Coriander leaves- 10-12 strings
Green Chili- 4-5 nos.
Garlic- 1 clove large
Tomato- 1 small, diced
Salt to taste
Water as required
Method-
In a blending jar add chopped fresh coriander leaves, chopped green chili, garlic, diced tomatoes and sprinkle some salt. With a little water, blend all the ingredients into a smooth paste.
Note- The level of spiciness can be adjusted to your own taste. It can be added mild chili. Storage- This chutney stays well for a week. It can be stored in a covered bowl or container in the refrigerator.
White chutney- Coconut Chutney
White chutney is called Coconut chutney. This is a condiment or a side dish. It is prepared from fresh coconut with other ingredients such as roasted peanuts, roasted chickpeas, green chili, or coriander leaves. But I use very few ingredients here. It is served as an addition to any dish.
Yield – 500 gm
Timing – 10 minutes
Prep time – 5 minutes
Total- 15 min
Ingredients:
Coconut- 1 ½ cup, fresh, chopped
Peanut- ½ cup, roasted & peeled
Green Chili- 4-5 nos.
Salt to taste
Water as required
Tempering ingredients:
Oil- 2 tbsp
Mustard seed- ½ tsp
Dried red chili- 2-3 nos.
Curry leaves- 1 string, dry or fresh
Method-
In a blending jar add chopped fresh coconut, roasted peanut, green chili and sprinkle some salt. With a little water, blend all the ingredients into a smooth paste.
Tempering method-
Heat the pan, add oil to it. Then add mustard seeds, dried red chilies, and a string of curry leaves. Let it splutter. Finally, add this tempering directly into the prepared coconut chutney. Mix well and serve with Idli, Dosa, Upma, Uttapam, Vada or any other dish.
Note- The level of spiciness (green chili or dried red chili) can be adjusted to your own taste. It can be added mild chili or without it. Storage- This chutney stays well for 3-4 days. It can be stored in a covered bowl or container in the refrigerator.
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