Indian all time favourite accompaniment dip, chutney is served with snacks or main course.
1 cup fresh chopped mint leaves, 1 cup fresh chopped coriander, 1 green chili (add more chilies if you want the chutney to be spicy), ½ inch ginger 1 tsp cumin powder ,1 or 2 tbsp. lemon juice and salt
How to make
In a mixer or blender grind all above ingredients with a little water. Mix salt in the chutney. Keep the Mint Coriander Chutney in an airtight container in the refrigerator.
Tomato Coriander Dip
2 tomatoes chopped, 1 cup fresh coriander chopped, 2 green chilies, 2 fresh red chilies, Ginger 1/2 inch and salt
In a mixer or blender first put tomato than other ingredients and grind to smooth paste. Don’t use water.
Chickpea and curd Dip
1 cup curd (not sour), 2tbsp boil chickpea, 2 clove garlic, 1/2 tsp red chilli powder, 1/2 tsp lemon juice, and salt
In a mixer or blender add chickpea and run the blender for 1 minute. Then add garlic, curd, and grind till smooth paste. Add salt, chilli powder, lemon juice and mix well. The dip is now ready. It goes well with chips or salad.
WHAT WE NEED
1 CUP fresh grated coconut
3 chopped green chilli
3 tbsp. roughly chopped fresh coriander
1 tbsp roasted Chana dal
salt to taste
1 tbsp. oil
1/2 tsp. mustard seed
2-4 curry leave
1 dry red chilli
1/2 urad dal( split black lintel)
1 pinch asafoetida(Hing)
HOW TO MAKE
In a mixer, jar combines coconut ,coriander ,green chilli and roasted Chana dal salt and water grind till smooth paste.
Take out in a bowl .Heat oil in a pan add mustard seed, urad dal ,hing, whole red chilli when mustard seed crackle add curry leave add this tempering into chutney.
NOTE–If you want the sour taste to add little bit tamarind or 1 tbsp. sour curd.