BM #109 : Week 4, Day 1
Theme : Dips and Spreads
There is a picture for green sandwich chutney in my drafts folder from the year 2013. My neighbor Mejula used to make this in bulk and then use it throughout the week. I started doing the same, following her exact recipe. Somehow I never published that post and now after so many years I am back with the same recipe but with different pictures. There is no single recipe that everyone follows for these kind of everyday dishes. People have their own take and my friend’s was the addition of onions and garlic which is not usual in green chutneys.
The lemon juice adds a bit of tangy flavor but also helps with retaining the green color though it the chutney does become dark after a couple of days. The spice level can be adjusted to suit your taste and a teeny tiny pinch of sugar makes it yummier in my opinion. This chutney is a great spread for any kind of sandwich, we usually have it with ghee toasted white bread with tomatoes and cucumber filling.
Read on for the recipe.
- 2 cups coriander leaves
- 2 cups mint leaves
- 2 green chilies, more for a spicier version
- 1″ piece ginger, peeled
- 2 garlic cloves, optional
- 1/2 teaspoon ground pepper
- 1 small red onion, roughly chopped
- Salt as needed
- Lemon Juice, as needed
- Sugar, a pinch – optional
- Wash and clean the leaves. Grind the coriander, mint, chilies, pepper, ginger, garlic and onion with salt. Taste test. And a little bit of lemon juice (about 1.5 teaspoons) and a pinch of sugar. Taste test again and adjust seasonings if needed.
- Refrigerate in an airtight container. This goes well with any kind of sandwich. Tomato and cucumber sandwiches are the best.