Chutney is an Indian sauce eaten mostly with starter dishes (onion bhaji, samosas, pakoras) and sometimes relished
by young and old on its own. There are many different popular chutneys and this is just one of many.
Preparation time: 10 minutes
- Green Chilli – 1
- Coriander, freshly chopped – 1 small bunch.
- Mint Leaves, fresh – 1 small bunch.
- Ginger – 10 gms (1 small piece)
- Black Tamarind, soaked in water – 30 gms
- Sugar – 3 teaspoon
- Salt – 1 teaspoon or to taste.
- Water – 150 ml (½ cup)
- Soak the tamarind in half a cup of water and leave for 20 minutes. Extract the pulp out and throw away the remains.
- Add all the ingredients - chilli, coriander, mint leaves, ginger, sugar, salt and the tamarind pulp - in a blender and blend
for 30 seconds. Pour in a bowl and serve.
You can add desiccated coconut and peanuts to the above recipe for a slight variation. You can substitute the
tamarind with tomatoes, green mango or lime. You can substitute green chillies with red chillies depending on how
hot/mild you want the chutney to be; you can increase/decrease the number of chillies.
Chutney can be made and preserved for a very long time!