The Versatile Green Chutney: Jyo’s recipe from her kitchen and a trip down memory lane to Bombay via Seattle.
A slow morning with the luxury of a warm beverage and chirping birds remains a dream most days. Getting ready on weekdays is a frenzy of activity, that continues with equally busy evening routines for both adults and an active kid. Efficient cooking here I come with versatility that can spawn a variety of dishes, depending on what’s in your fridge and pantry. One of my go-to favorites is the green chutney.
You can vary the spice-level, but for true Bambaiyaa – style mouth-watering goodness, I like to kick it up a notch: I use black pepper and red chillies in addition to the 5-6 green chillies.
Jyo's Green Chutney
- 1 big bunch of fresh cilantro/ coriander leaves cleaned with stems
- 2 tsp fresh lime juice
- 1/2 red onion quartered
- 2 cloves garlic peeled
- 1 inch fresh ginger peeled
- 5 no thai green chillies
- 2 no dry red chillies
- 1 tbsp grated coconut fresh or frozen
- 1 tbsp black peppercorn
- 1 tsp coriander seeds
- 2 tsp cumin seeds /jeera
- 1 tsp salt
- In a blender place clean cilantro leaves and pulse with the fresh lime juice.
- Add rest of the ingredients and blend till you get a smooth dip. Add a tsp of water at a time to make a smooth chutney.
- Thats it!
It is the absolute essential in Bombay (aka Mumbai) street food, from sandwiches, to Bhel Puri, to a dipping accompaniment for pakoras and samosas. I’ve also seen it used even more creatively with Dahi Vada (yogurt soaked lentil patties) and with a savory French toast.
Jyo thank you so much for starting off my Rasoi aka Kitchen takeover. I can’t wait to try another batch and pair them with all your suggestions.
Hope y’all enjoy this absolute favorite of mine and as always do leave a comment at beyond curry