Chutney is versatile and comes in many varieties, but a common Pakistani/Indian green chutney often served with snacks like samosas, pakoras, and kebabs has the basic ingredients like coriander, mint, green chilies etc. This is the most basic Chutney which is my husbands favorite dipping sauce and a side of most of the pulao and rice. You can also enjoy this in your sandwiches and bun kababs.
Green Chutney
This spicy, tangy, and fresh homemade green chutney is a must-have on your Iftar table! Made with cilantro, mint, green chilies, garlic, and lemon juice, it’s the perfect dip for samosas, pakoras, chaats, and grilled kebabs.
Ingredients
- 2 cup Mint Leaves
- 2 cup Coriander Leaves
- 7-8 Green Chilies
- 1 ½ tbsp Roasted Cumin
- 1 tsp Black Salt
- 4-5 Dried red chilies
- 3-4 Garlic cloves
- ½ Tomato
- ½ Onion
- ⅓ cup Tamarind (Imli Pulp)
Instructions
- Soak Tamarind in 1 cup warm water then squeeze out the pulp by extracting the seeds as shown in the video.
- Wash mint and coriander leaves
- Blend all the ingredients into a smooth paste.( first add half of the leaves into the blender then add the other half).
- You can freeze some to be used later.
- You can make raita with the water left at the end.
