Spicy green Coriander Chutney


This Technicolour green, diabolically spicy chutney is one of my mom’s recipe’s, and I have adopted this with absolutely no changes. If it ain’t broke, don’t fix it, and if it’s magnificent then just blindly follow it.

So this post, is in fact a tribute to my mother’s food, and the colours she brings out in it and the fact that all I know is all from her.

To this day, this chutney hasn’t tasted as glorious as my mother’s,but still to the naked eye it’s pretty darn good.

Now before I start its recipe, I just need to tell you that this is great with anything. Eat it with mashed potatoes, grilled chicken, omelette, parantha, as a salad dressing (make it mild in which case), as a dip for chips, fritters etc etc.. but my absolute favourite way to eating this is, slathered over a buttered toast. Oh how it brings out the flavours..

Anyways.. I haven’t any step by step pictures because I forgot.. but anyway…

Ingredients

coriander a whole bunch- washed and De stalked with just the leaves. (hard to tell the weight cuz its just leaves and really how many were they. I think mine was around 1/2 cup about 20 gms. a bunch is a better specification)

3 fat cloves of garlic

2 tsps cumin seeds

2 green chillies- the smaller more evil ones.

2 dried red chillies (also incidentally the name of my blog)

1 tsp salt (to your taste actually- but not under salted please)

1.5 tsp dried mango powder

1 tbsp water

Yes, you’re wondering why so many chillies..it’s spicy coriander chutney isn’t it?  but seriously if you’re a bit worried about so much evil deliciousness, by all means reduce the chillies.

The rest is easy.. just put all the ingredients in your mixer jar and whizz for a couple of minutes on high till all’s combined and green. Make sure the garlic cloves are all minced in and not a speck of anything identifiable remains.

That’s all folks.. this can be refrigerated for a few days and tastes best when fresh out of a jar, though once you’ve tasted it it;s hard to stop eating.  Eat it with whatever you wish, but seriously try it on a butter toast.. magnifique..

 

 

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