Chutney can be prepared with raw mango khatai or curd and it taste delicious. Consumed in northern Indian with samosa, kachori or meals.
1 Bunch of mint leaves
1 Bunch of coriander leaves
4 Finger green chiles or to your taste
1 Teaspoon minced garlic (optional)
4 Tablespoons lemon juice or to your taste
1 Teaspoon salt or to your taste
4 Tablespoon of water or as required
¼ Piece of small onion
½ Teaspoon of roasted cumin seeds
½ Teaspoon sugar
1 Tablespoon plain yogurt
1 Pinch of asafetida (hing)
Raw mango to make chutney savor. Any desired ingredients could be added to the chutney.
Before you take the rubber band out from the bunch of coriander and mint leaves chopped the bottom thick stems out. Place the coriander and mint leaves in a colander and wash them, separate the leaves from thicker stems.
In the blender add coriander leaves, mint leaves, green chilies, garlic, lemon juice and salt, grind everything together, in between stop the blender open the lid and push down the leaves, add 4 tablespoons of water little at a time if required for grinding. Adjust the amount of water according to preferred consistency of chutney.
Grind it until the leaves and all the other ingredients become a smooth like sauce, taste it with the spoon and adjust the ingredients according to the taste.
Transfer the chutney in a bowl and refrigerate. Serve it chilled
If raw mango is available then instead of lemon juice you can use raw mango for making chutney.
You can make chutney in large quantity then immediately freeze it in small containers.Take a container out whenever you wish to eat. Deforest the chutney in the microwave or if you have time leave it on the counter top.
Freeze chutney in ice cube trays. Once chutney freeze take the cubes out and place them in a plastic bag and keep it in freezer. When ready to eat take few cubes out and defrost them.
If you freeze the chutney right after you make it, it stays fresh looking green.