1cupcoriander/cilantro leavespacked or 1 cup more mint
1cupmint leavespacked
2tablespoondesiccated coconutoptional
2fat cloves ofgarlic
½tablespoongreen chili pasteor whole chilli to taste
3tablespoon yogurtor water for blending
2tablespoonlemon juice(helps retaining green color)
2tablespoonstamarind pulpoptional
1tablespoonsugaror less
1teaspoonroasted cumin seedsor cumin powder
1teaspoonsalt ot to taste
1½ cupyogurtwhipped, optional
Instructions
Add all ingredients except yogurt in a blender and blend it into a smooth paste, add little water if required to blend. The blending might take a few minutes, scrape the sides at the interval.
In a bowl mix yogurt and blended paste until homogenized into a smooth consistency.
Do a taste test and adjust if/as needed. Chutney is ready.
Notes
Variations
For Sandwich Chutney: Skip the yogurt if making chutney for a sandwich, yogurt can make it soggy.
Add 1-2 tablespoon roasted peanuts or add 1 tablespoon roasted gram (bhunna channa) for thick chutney for sandwich.
For Samosa Chutney: The addition of tamarind pulp or a few tablespoons of imli chutney makes chutney very yummy, skip the yogurt.
Spicy Chutney: Add more green chilies or chat masala for a spicy chutney for chaat, samosa, bats vada, or bhel puri dip.
For Sauce: Add mayonnaise instead of yogurt and make a delicious sauce for sandwiches or to drizzle over chicken.
Dairy-free: Add a tomato instead of yogurt to make a dairy-free chutney.
More: Other common variations: ginger, black salt, chat masala, jaggery, sugar syrup, and raw mango.
Storage:
Use a clean spoon for serving.
Store in the fridge and chutney stays good for a week or more.
Freeze the excess chutney.
Discard if mold appears, chutney smells bad or turns really sour.