This chutney is to die for. It is your best freezer buddy. I make big batches and freeze in thin sheets of Ziplocs. You can defrost and create on-the-spot miracle dishes that will make your friends swoon, I promise. Halve the quantity if you want to make a smaller batch. Here is my secret recipe.
Cilantro coarsely chopped – 4 cups
Mint coarsely chopped – 2 cups
Thai Green chilies or jalapenos – 6-8
Garlic – 5 pods
Ginger- 1” piece
Juice of 1 large lemon
Black Salt – ½ teaspoon
Regular Salt – to taste
Sugar – 1 teaspoon
4-6 ice cubes
Put all in blender and puree. Adjust salt / chilly to taste. I make my concentrate very hot. Put in freezer bags and freeze flat.
Now here are some yummy things you can create with your Green Chutney Concentrate!
Chutney Dipping Sauce
Take two spoons (or more) of concentrate – add 1/2 cup of Greek yogurt or sour cream and ¼ cup finely chopped onions. Serve with Pita Chips or Pappadums or use in wraps.
Green Chutney Fish with Coconut
4 Teaspoons of Green Chutney Concentrate
3/4 cup of Greek Yogurt or Sour Cream
3 tablespoons desiccated coconut (unsweetened)
2 tablespoons of Olive oil
Juice of 1/2 lemon
1-tablespoon sugar
Salt to Taste
(Mix all of the above and make a marinade)
1.5 lbs of any white fish – actually any fish – except Salmon.
6 Green Chilies slit lengthwise (optional)
Put fish in greased baking dish. Cover with marinade top with slit chilies and bake for 45 minutes in 350F oven. Serve with jasmine rice and cucumber/tomato salad.
