Chutney or Chutni is basically a sauce and it can be of almost any vegetable. Mostly chutnies are made salty & spicy, but also some can be sweet if they are made of fruits. It is very easy to make chutney, and can keep it refrigerated for quite some time.
I love making Green chutni = Coriander & mint chutni, but i have tried making tomato chutni for the first time as well, and my family liked the tomato chutni more, because they are used to eating and tasting the green one, so it was something new for them.
Chutnies can be used for almost anything, sandwiches spread, dipping for snacks, mixing with anything to give some taste, or having it with lunch or dinner.
Coriander & Mint Chutni:
Remember this chutni is spicy 😀
- One fresh chopped corander bundle (Only leaves)
- One fresh chooped mint bundle (Only leaves)
- Fresh green chilli ( add 3 if you want it less spicy, 5 or more if you want it really spicy)
- Two tbs chopped ginger
- One chopped onion (medium sized onion)
- One lime/lemon juice
- One teaspoon cumin (zeera) powder
- Black Pepper powder
Blend all the ingrediants together to get a smooth paste using little water. Cook the mixture on medium heat until it becomes thick and water is very less, this will let the chutni last long. Let it cool off then keep it in an airtight jar in the refrigerator.
To give it more taste, you can add tamarind sauce to the mixture and cook. Some blend tomato with it, and some add garlic to it and blend. It all depends on you how you want it or like it.
Not adding ginger and cumin powder to it will result in a tasteless but spicy chutni, and you don’t want this to happen to your chutni of course.
This one is spicy too.
- 4-5 medium chooped tomatos
- 3 cloves of garlic
- 2 tbs of ginger
- 1 chopped medium onion
- green chilly or red chilly
- 1 tbs or 2 of viniger
- 1/2 lemon juice
Blend all the ingrediants together, you might not need water to smoothen the paste, but if you do just add little bit of water less than 1/4 cup. Cook the mixture until it becomes thick and water is less. Let it cool off and then keep it in an airtight jar in the refrigerator.