A staple found at most Indian homes is the green or tikha chutney made from fresh cilantro leaves, green chilies, lime juice, jeera/cumin and salt and oil. Some people like to add fresh mint leaves and make a mint chutney also. This chutney has various uses, use it for chats, bhelpuri or simply spread it on a slice of bread and make a sandwich or use it as a dip for cutlets, kebabs or fries. I like to dip salty potato chips into this chutney and eat it as is..tastes awesome; the salt of the chips and the tang of the chutney sings ballet in my mouth, and awakens my tastebuds like nothing can..
Another way to use the chutney is going the fusion foods way...I like to use it as a pesto on a pita and make a home made pizza in few minutes..(that's another post I promise of a Chutney Pizza)..it will taste good on some cooked pasta also...but today am going to share my mom's way of making this chutney and storing it for some not so great nights, add a spoon full to some pulav rice and make some tava pulav, or add some to the batate wade batter, the options are endless on the creative ways to use this chutney.
You will need;
2-3 cups of fresh washed cilantro leaves
2-3 green chilies
2 tspn jeera/cumin seeds
Salt to taste
1 Tbspn Lime Juice
2 Tbspn oil
water as needed for grinding into a thick paste
In a grinder/food processor take all of the above cilantro, chili, cumin, lime juice and salt and take little water enough to grind it into a thick paste, grind it and when storing add the oil and mix well. The oil along with the lime juice prevents the cilantro from turning black and increases the shelf life. Store in a refrigerator, it would stay good for about 7-10 days.
Hope you all make this zesty and yummy chutney and also share with me how you make it at home.
Linking this to Julies EP Series