Green Chutney for Chaat

This is a great combination of herbs and with a punch of spicy green chilli. Takes few minutes to prepare. This chutney adds wonderful colour to the chats.

Ingredients:

Coriander - 1 bunch
Mint - 1 small bunch or 1/2 of the amount of the coriander
Green chilli - 5-6
Ginger - 1 inch piece
Salt
Lemon juice - 2 tbsp

Method:

Wash the leaves thoroughly and allow to drain for a while. Other wise the chutney will become more watery.
Pulse every thing into fine paste.

Serve it with poori chaats or with samosas or any kind of bhajis.

Coriander Chutney - 2

 Coriander Chutney

Ingredients:

Urad Dal - 4 tsp
Chana Dal - 3 tsp
Red Chillies - 3
Green Chilli - 1
Peanuts - 1 tbsp
Coconut - 1 tbsp
Hing - a pinch
Salt
Coriander Leaves/Cilantro - 1 small bunch
Oil - 3 tsp
Tamarind - a small piece

Method:
Heat oil in a pan and add peanuts, urad dal, chana dal, red chillies, and fry till they turn brown. Keep them away.
In the same pan add coriander,green chilli, coconut,tamarind and hing and fry until the coriander becomes soft.
Cool and grind to a coarse paste by adding no more than 1 or 2 tsp water.
Mix with piping hot rice and ghee or you can even spread this on top of the toast.

Coriander Chutney on top of toast

Corriander Chutney

This is a simple raw coriander chutney. Instead of frying, I just ground all the ingredients to retain the astringent smell with the touch of seasoning.

Ingredients:

Coriander - 1 bunch

Ginger - 1 inch

Green chilli - 4-5

Tamarind - 1/2 lemon size

Salt

For Seasoning:

Urad daal - 1 tsp

Chana daal / Bengal Gram - 1 tsp

Curry leaves - 1 string

Mustard and Cumin - 1 tsp

Dry Red chilli - 2

Oil - 2 tsp

Grind coriander,green chilli,ginger and tamarind into fine paste and do seasoning.

Coriander Chutney

You can substitute pickles with this spicy chutney which forms a nice treat for curd rice