Green chutney for Sandwich

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


  1. 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.
  2. Refrigerate in an airtight container. This goes well with any kind of sandwich. Tomato and cucumber sandwiches are the best.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week



Bombay chutney

BM# 101: Week 2, Day 2
Theme : Cooking with Chickpea flour

Growing up, chickpea flour or besan was a pantry staple at our home. It was mostly used to make quick pakoras when unexpected guests arrive or to make an occasional sweet treat. Another dish was this Bombay chutney that pairs well with dosa and idlis and even with curd rice.

Recently a friend of mine was mentioning that this is an oft repeated recipe at her place and they use Sattu flour (roasted chickpea flour) instead of besan. That’s when I remembered the many times amma have made this at home. I had completely forgotten about this one.

The base is a simple onion tomato mix with ginger and green chilies. To this a besan slurry is added and then everything is cooked together with Some water to thin it out. The reason to add besan as a slurry instead of adding it directly is to avoid the dry lumps. It’s a more tedious work to break down the lumps once it’s already in the heated pan.

Read on for the recipe.


  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 2 red chilies
  • 1/4 teaspoon turmeric powder
  • 1″ ginger piece, peeled and chopped
  • 2-3 green chilies or 1/2 teaspoon chili powder
  • 1 medium onion, chopped finely
  • 1 medium tomato, chopped finely
  • 2 tablespoons besan
  • 2 cups water*
  • Salt as needed

*This amount needed to be adjusted according to the thickness preferred.


    Mix besan with one cup of water until the lumps are dissolved and set aside.
    Heat oil in a thick pan and add the mustard seeds and red chilies. Once it crackles, add the chopped ginger and sliced green chilies. Sauté for a couple of seconds and add the chopped onions. Sauté until it turns pink.
    Add the tomatoes, salt, turmeric powder and chili powder(if using). Mix well and let it cook until tomatoes are done.
    Add the besan slurry and another cup of water. Let it cook, stirring in between, until it thickens. If it is too thick, add a little more water until the consistency is to your preference.
    Taste test and adjust seasonings if needed. Take off the heat and serve with idli or dosas.

Mango Chutney

Don’t laugh at me, but the first time I heard about mango chutney was about 4 years back. I have never heard about them, seen them or had them before that. I totally forgot about them till I made them for the Bengali Thali. That’s when I got hooked.

I love the sweet, sour taste with a hint of chilies hidden inside.

And so, two weeks back, I started making them again. With some minor changes this time. This too was tasty.


  • Raw Mango             :    1 medium, chopped fine
  • Sugar                         :     1/3 cup, or as per taste
  • Chili powder          :     1 -2 tsp, per taste
  • Water                       :      1 cup


  1. Wash, peel and chop the mango into small pieces. I got around 1 cup of chopped mangoes.
  2. In a saucepan, add these mangoes with water and cook until done. Keep an eye on it, so that it doesn’t burn and add a little more water if it dries up.
  3. Once it is cooked, add the sugar and chili powder. Cook , stirring and mashing with a ladle in between, until you get a thick consistency. I prefer it to be a bit chunky, so mine was like a chunky jam consistency.
  4. Check the taste and add more sugar or chili powder per your taste. Store in a clean jar. Refrigerate.
  5. Serve with anything, everything or eat it as such.

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Ridge Gourd (Peerkanga) Chutney (Thogayal)

Blogging has introduced many new dishes in our dining table. It has made me open to trying a lot of vegetables too, which I have never tried before. I have never made anything with Ridge gourd before, until I saw this post from Valli.

But ever since the vegetable caught my attention, its in the monthly menu regularly. Why, its even there in my brother’s  shopping list now.

So thanks to blogging and thanks to all the bloggers there, who make cooking really interesting!


  • Ridge gourd                 :     1 small
  • Garlic                              :     3-4 pods
  • Red chilies                    :     3-4, per taste
  • Urad dal                         :      1 tbsp
  • Bengal Gram dal         :      1 tbsp
  • Salt
  • Oil


  1. Wash the ridge gourd and peel only the sharp edges of ridge gourd. Don’t skin them completely.
  2. Discard the sharp edges and chop the ridge gourd into 1″ pieces.
  3. Heat one tsp oil in a kadai, add all the ingredients except ridge gourd. Saute for a minute or two until the dals are browned a little. Move it to a mixer jar.
  4. In the same kadai, add the ridge gourd pieces. Cover and cook for about five minutes or until ridge gourd is cooked. When ridge gourd is cooked completely, take off the heat and let it cool.
  5. Grind the dal mix first in the blender and then add the cooked ridge gourd. Grind again until you get a thick semi coarse chutney.
  6. Serve with rice.

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