Green Chutney (Mint and Coriander Sandwich Spread and Kabab Dip)
If you’re on the prowl for that healthy, GREEN sandwich spread, or just a flavourful accompaniment with kababs or just plain chutney to savour with South Indian delicacies such as the idli, dosa and vada, stop right here!
This healthy, no fuss, 5 minute recipe is all you need before you hit that panic button when surprise guests arrive and have nothing to serve except, bread, butter, orange juice and biscuits! And, maybe some eggs :)
Jokes apart, with the paucity of time on those hectic weekdays, I gravitate towards this green chutney for that refreshing flavour after an exhausting day. Makes for a great sandwich spread and a really quick on-the-grab snack. (See also: Cheese and chutney sandwich recipe). When refrigerated, lasts for about 3 to 4 days.
And with that fresh mint aroma in my home, could I ask for more?
Ingredients
3/4 cup of mint leaves. Remember just the leaves and not the stems as with, coriander
1/2 cup of fresh coriander leaves. In this case, you could also throw in the tender stems
1 medium sized onion, cubed
3 green chillies, slit
3 garlic cloves
1/2 an inch ginger piece
1 tablespoon lemon juice
1 teaspoon tamarind concentrate
1 teaspoon cumin seeds
Salt to taste
A pinch of chat masala for that additional tangy flavour
Method
So, what would you do with all of this?
Well, straight and simple, throw it all into a blender and blend for about 3 to 5 minutes or until it forms a smooth paste. That’s really about it. Now you know I wasn’t joking when I said “no fuss, 5 minute recipe”!
This as-is is ready to go on sandwich spread.
Another variant would be to mix about 3 tablespoons of yoghurt with 2 tablespoons of this chutney, which ,makes for a great kabab dip. Also an interesting shade of light green with those red, hot and spicy kababs.
Before you think I’m a colour blocking freak, I’m signing out leaving you with the green chutney to savour. Good Luck!
This healthy, no fuss, 5 minute recipe is all you need before you hit that panic button when surprise guests arrive and have nothing to serve except, bread, butter, orange juice and biscuits! And, maybe some eggs :)
Jokes apart, with the paucity of time on those hectic weekdays, I gravitate towards this green chutney for that refreshing flavour after an exhausting day. Makes for a great sandwich spread and a really quick on-the-grab snack. (See also: Cheese and chutney sandwich recipe). When refrigerated, lasts for about 3 to 4 days.
And with that fresh mint aroma in my home, could I ask for more?
Ingredients
3/4 cup of mint leaves. Remember just the leaves and not the stems as with, coriander
1/2 cup of fresh coriander leaves. In this case, you could also throw in the tender stems
1 medium sized onion, cubed
3 green chillies, slit
3 garlic cloves
1/2 an inch ginger piece
1 tablespoon lemon juice
1 teaspoon tamarind concentrate
1 teaspoon cumin seeds
Salt to taste
A pinch of chat masala for that additional tangy flavour
Method
So, what would you do with all of this?
Well, straight and simple, throw it all into a blender and blend for about 3 to 5 minutes or until it forms a smooth paste. That’s really about it. Now you know I wasn’t joking when I said “no fuss, 5 minute recipe”!
This as-is is ready to go on sandwich spread.
Another variant would be to mix about 3 tablespoons of yoghurt with 2 tablespoons of this chutney, which ,makes for a great kabab dip. Also an interesting shade of light green with those red, hot and spicy kababs.
Before you think I’m a colour blocking freak, I’m signing out leaving you with the green chutney to savour. Good Luck!
Looking for more smoothies & accompaniments? Click here