As usual, I looked up several recipes and combined the ingredients that seemed like they would go together best. It went particularly well with both of the aloo tikka dishes that folks had brought, along with some of the other dishes.
The themed spice was amchur. I made an amchur chutney that I used to make sweet buns. I will post that recipe after I have had a chance to write up the recipe. They were also a pretty big hit and I will be making both the chutney and the buns again.
But in the meantime, this quick no-cook chutney is a cinch to make and would go well with just about any kind of stew or dal.
Home Cookin Chapter: Spices Spreads Dips Sauces
INDIAN MINT-CILANTRO (GREEN) CHUTNEY
2 cups chopped fresh cilantro
1 cup chopped fresh mint
1 Tbsp fresh ginger, chopped
4 cloves garlic, chopped
2 serrano peppers, chopped
2 Tbsp shredded unsweetened coconut, toasted
1-1/2 tsp salt
1/4 cup lemon juice
Combine all ingredients in a blender or food processor and process until smooth, adding water as necessary to reach desired consistency.
adapted from recipe found at http://www.food.com/recipe/green-chutney-indian-mint-cilantro-chutney-156498
exported from Home Cookin v.8.67 (www.mountain-software.com)
5 comments:
That looks great (and has the advantage of containing all ingredients my husband and I can eat right now on our gut cleanse!). :) I've purchased bottled green chutneys before and been disappointed, so I am eager to try this one. Perhaps with some virtuous spiced lentils and quinoa.
I have discovered that I am not really a fan of bottled sauces and chutneys of any kind, Eve. This was so easy to make and it was really fresh and vibrant. I took the whole batch with me and what little was left went home with someone else at the end of the evening.
And I'm glad it will work with the gut cleanse. :)
Made it tonight-- tastes so hot all on its own, but when mixed with other things it was not excessively hot at all. Really delicious flavor! Do you have an idea of how long it will keep? Because it made a lot. Oh, and I burnt the hell out of the coconut so left that out. :)
I'm glad you liked it. Yes, it does make a lot. I did not need to think about that because I took it to feed a large group.
I don't know that the coconut adds any extra flavor as there is so little used. I mainly added it because I have it and had seen it in some recipes and thought it might add a little oil.
I don't know that it will keep super-long since it is uncooked and there isn't any oil in it. You should be able to freeze it, maybe even in small portions (ice cube tray) so you can defrost only as much as you need.
It was fine w/o the coconut, though it might have added an extra dimension. The ice cube tray is a good idea.
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