Restaurant Style Green Chutney

Prep Time: 15 mins | Total Time: 1 hour | Serves: 4 – 5 | Author: Mr. Sriram

Ingredients

Fresh Mint Leaves – 1 cup
Fresh Coriander Leaves – 1 cup
Thick Curd – 1 cup
Chaat Masala – 1 tbsp
Cumin Powder – 1 tbsp
Medium Sized Onion – 2 or 3
Medium sized tomato – 2
A piece of ginger peeled and chopped
Garlic – 3 or 4 cloves peeled and chopped
Green Chilli – 1 chopped
Amchur Powder or Lemon Juice – 1 tbsp
Black salt or Rock salt – as needed
Water – 1 or 2 tbsp for grinding

Method

Cooking method with Nala’s touch (ENalabaag)

1. Wash Mint leaves and coriander leaves with warm water, rinse and chop nicely.
2. Wash, peel and rinse the onion. Chop it roughly.
3. Wash, rinse and chop tomatoes roughly.
4. Add these fresh veggies, ginger, garlic, green chilli in a blender.
5. Take care in adding water – add 1 or 2 tbsp water and grind the ingredients till smooth.
6. Store the green chutney in a bowl.
7. Mix the curd (hung thick curd) with a blender to make a thick paste and add chaat masala, amchur powder, cumin powder and mix well.
8. Add salt to taste.
9.  Mix the green chutney and curd. Churn it well so that it gets mixed properly.

ENalabag special: Restaurant Style green chutney is ready. Serve it with smoky wheat tandoori veg momos or paneer tikka.

Note:

1. Use a Muslin cloth or cotton cloth to hung the curd for 1 hour. The outcome is the thick curd (without whey).

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