Who doesn’t love spicy green chutney? Because basically it’s an Indian version of green pesto. I lurve green chutney – especially in a green chutney, cheese and cucumber sandwich. My absolute fav. Or why not try spicy green chutney on toast with a sunny side up egg and parsley and cilantro (coriander) as garnish. Another yummy breakfast dish of mine (don’t worry I will be my posting green chutney dishes soon). I spent a long time refining and making this chutney my own, so after a day’s cooking to find the right balance, blending bunches of cilantro and finding cilantro in my hair, we are ready to rock and roll!
- Green chilies 1-2
- A bunch of cilantro (coriander)
- A bunch of parsley
- Crushed Garlic – 1 teaspoon (continue to season as you taste you may want to add more)
- Crushed Ginger- 2 teaspoons (continue to season as you taste you may want to add more)
- Left over yellow Indian Gatiya (this is an Indian crunchy snack, if you don’t have this you can substitute with wonton strips or garlic croutons or ground peanuts- just helps bring flavor and make the paste thicker)
- A handful of cashew nuts
- Green pepper – I added half
- Pinch of salt and sugar
- Squeeze of lemon juice
Instructions to make green chutney:
- Wash and finely chop your ingredients so its easy to blend.
- Put all of your finely cut ingredients into a food blender. I just got a hand held stick blender for Christmas and its awesome!! Game changer! Similar blenders linked here and here and here!!
- As you continue to blend, the ingredients should mesh and start to become a thick green paste.
- Continue to taste to add lemon, sugar, salt, garlic and ginger (if needed) along the way! And blend a little more.
- And hey presto, you have just made spicy green chutney.
- Serve with chips or as a side condiment to any type of food. Enjoy!
Green Chutney Lover