Green Chutney

in Foodies Bee Hive2 years ago

When it comes to my meal prepping, I have never thought of making and storing the simple green chutney. It stores well in the fridge for up to 2 weeks and stays well in the freezer for a longer time.

Now, let me tell you what you can use it with: You can it as a spread for sandwich, can use it as a chutney for parathas (Indian flat bread), I have also used it to spice and flavor the filling for paratha, dip for samosas, mix it with some yogurt and it can be used as a dip for vegetables as well.

Today I use the green chutney as a spread in my potato and cucumber sandwich.

Let’s start

Ingredients

Ginger – ½ inch
Garlic – 3 cloves
Green chili – 1 (If you prefer spicy food, you can add more chilies)
Fresh coriander leaves – 1 cup
Fresh mint leaves – ¼ cup
Lemon juice – Juice of half a lemon
Salt – as per taste
Ice cubes – 2

Method
Blend together ½ an inch of ginger, 3 cloves of garlic, 1 green chili, fresh coriander leaves, fresh mint leaves, salt, the juice of half a lemon along with one or 2 ice cubes.

The reason for adding the ice cubes is that the green color from the leaves does not turn to a darker green.

Store in a jar in the fridge for up to 2 weeks. If you want to store it for longer, put them in ice cube trays and freeze, pop them out and store in a container in the freezer.

I made a really small batch today. Maybe when I make my next batch, I will make enough so I can freeze for the next couple of months.

Thank you for reading.


I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.

My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.


All photos are my own.

All photos are shot on a mobile phone.

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That looks interesting. I would most likely make it milder for flavor. I used to be able to handle hotter foods. Not so much anymore. It reminds me of pesto a little bit. Just different flavors
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I use a mild spice chili. It is not spicy, but there is the slight heat from the garlic and ginger.

Never looked it as a pesto before, but who knows. Maybe I will blend some more with nuts and oil. Now, all I can think of are noodles and pasta. Thank you.

You're welcome, @kaycooks Sounds delicious and has just enough zing to get your attention and have some flavor but not burn your taste buds. I like pesto as a sandwich spread too. We use walnuts if we make pesto because pine nuts are super expensive. You could use any variety of nuts.
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looks incredible!!

thank you. It tastes incredible too 😊

I am going to try this, I never had a chutney with mint before. Thanks for sharing.

I have never been a fan of mint. but I quite like the way it tastes in a chutney.