Green chutney has nothing mind boggling, it is just spicy hot on the tongue. It is a taste enhancer for many snacks like samosa, cutlet and spring rolls. This chutney can play its special role as a companion for Dosa, Idly, chappati and rice.
This summer I grew mint in a pot. I learned from previous experience that mint is quite an invasive plant and spreads fast like bad news so I confined it to a pot. I think I have two varieties, one with green stem and another with reddish stem. When used in cooking they don’t taste much different.
½ bunch coriander leaves
1 small bunch mint
3-4 green chillies
1 clove garlic
1 cup shredded coconut
5-6 blanched almonds
¼ tsp. salt
2 tbsp. lemon juice
- Wash and clean the coriander/cilantro and mint leaves.
- Remove loose skin of blanched almonds.
- Add all the ingredients except the lemon juice and grind coarsely.
- Grind the roughly chopped leaves adding a little at a time with the lemon juice.
- Add salt according to taste.
This chutney is a spicy spread for bread sandwiches.