Where is this green goodness coming from?
During the winter months, my mother makes green chutney almost daily as coriander and mint grows in abundance in Punjab, my home state, during the cold months. While there are numerous recipes for making the coriander and mint chutney, also called dhania and dhania chutney , the recipe I am sharing is from our recent stay at a delightful Himalayan tea estate ‘the lodge at Wah’ in the Kangra valley in India – see picture below. The chef prepared wonderful food for us every day and he served this green chutney on most days. And he very kindly agreed to share this recipe with us.
This chutney has just the right amount of freshness and citrusy flavours to balance out the grilled meats and vegetables. It also goes well with all kinds of Indian food.
Give it a try as it’s very quick to make.
- 1 cup fresh green coriander leaves keep the smaller, softer stalks
- 1/2 cup fresh mint leaves
- 1 lime juice from a small lime 1 inch in diameter or even smaller / halved if you want to reduce the tartness
- 1 tomato medium size 1-2 inch in diameter
- 1 small onion 1 inch in diameter
- 1-2 green chillies
- Salt to taste
- Wash all the ingredients especially the coriander and mint to make sure that there is no dirt.
- Roughly chop the tomato, onion and chillies.
- Mix all the ingredients together in blender until you get the smooth consistency.
- It’s easy peasy! Enjoy.