Recipe: Dhania ne Fudina ni Chutney
Also known as: Cilantro and Mint Chutney/Pudina Chutney
Accompaniments: Can be served with fried snacks, spread on sandwiches or to spice up any dish
Servings: Makes about 500ml
- 1 raw mango
- 1 large bunch cilantro (dhania/kothmiri)
- 1 small bunch mint leaves (fudina/pudina)
- 3 green chillies/jalapeno peppers/Thai chillies (or to taste)
- 6 Tbsp lemon juice
- 1 tsp salt (or to taste)
- 1/2 tsp garlic paste
- 2 Tbsp oil (light tasting such as vegetable, corn or canola)
- Water as needed
- Chop the ends of the cilantro and mint bunches. Soak in cool water to remove any dirt. Pick out of the water and rinse.
- Peel and chop the raw mango flesh.
- Chop off the heads of chillies.
- In a blender add the cilantro, mint, mango, chillies, lemon juice, salt, garlic paste, and oil.
- Blend the mixture to a fine paste, adding as little water as possible.
- Sterilize a glass jar by washing in hot water and air dry. Store chutney in air-tight glass jar (empty jam jars work well). Store in fridge, use within a week. Also freezes well.
- Freeze in ice-cube trays or empty plastic egg cartons for a handy cube of flavor for curries.