A “green chutney” is a must-have in any Indian culinary repertoire. Its origins are likely in street food-chaat-sandwich cultures, likely because a basic green chutney is incredibly versatile–adding pep and punch to bhel puris, cucumber sandwiches, becoming a sauce for samosas and pakodas, a topper for eggs, and on and on. In the classificatory schemes for Indian chutneys, this one is really more of a condiment which definitely confirms the “lickability” of the elusive Indian chatni.
Now most green chutneys are likely to be mint-and-coriander based, but I’ve often found myself with more basil in the garden than I know what to do with, a child who suddenly turns his nose up at the idea of fresh arugula (what??!!), or dill that someone has carted over from Bangalore and will only live in a refrigerator so long. It is of these circumstances that my version of the ubiquitous green chutney was born. It’s a cousin of this sauce I used once to top a whole roasted cauliflower–but simpler, sans nuts & mustard, therefore more distinctly Indian. The use of oil to emulsify keeps it still borderline western salad dressing, perhaps, but you’d not know that from taste. In the end, you can still use parsley, and serve it with samosas.
What this chutney has going for it:
- it’s easy
- you don’t need any specific herbs to make this work–just whatever you have. As long as your herbs are fresh, that’s all that’s needed, so
- it’s a great way to use up assorted left over bits and bobs of green herbs, and give them an new leash on life,
- it’s garlicky, but you can leave out the garlic if you must,
- it doesn’t make use of yogurt as some green chutneys do, which reduces their shelf life considerably,
- it uses lime and oil to achieve creaminess but
- it can be thinned with water or left nice and thick
- it stays nice and bright green, almost fluorescent!
- it can be used as a dip or a spread, or in place of a green tomato salsa
- it peps up any meal. Really. Any.
- It keeps well for up to 2 weeks, refrigerated, which is more than can be said of many other green chutneys out there,
- it therefore comes to the rescue on those meh-meal nights or when something quick for eggs or sandwiches is needed.
Are you convinced yet? I’d have been sold on “it’s easy”!!
Mixed Herb Green Chutney
Ingredients
- 3-4 bunches assorted mixed leafy green herbs: coriander, mint, rucola, basil, dill, parsley or any others with distinct flavor
- 2-3 green chillies Adjust to taste, and according to the amount of mixed green herbs being used
- 10 cloves of garlic Or less or more, to taste
- 1 teaspoon jaggery
- 2 limes, juiced
- 3-4 tablespoons Extra Virgin Olive oil or substitute with a neutral oil of your choosing
- salt, to taste
Instructions
- Assemble all ingredients in the jar of a blender. Add no water. Pulse and then blend into a smooth chutney
- Serve with eggs, pakodas, samosas, parathas, as a side to other vegetable dishes, as a topping for roasted meat, in sandwiches, or as you please.
- This chutney keeps well, refrigerated, for up to 2 weeks.
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