Green chutney

green chutney – punjabi style





Prep time
15 mins
Total time
15 mins

punjabi style green chutney – tangy and strongly flavored chutney.
Author: dassana
Recipe type: side, appetizer
Cuisine: north indian, punjabi
Serves: 4
Ingredients
¼ cup mint leaves
½ cup coriander leaves
1 medium sized onion
1 medium sized tomato
½ inch ginger, peeled and chopped
3-4 garlic, peeled chopped
2 inch of white radish (optional)
1 green chili, chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
½ tsp dry pomegranate seeds/anardana (substitute dry mango powder or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.)
black salt or rock salt as required
1 or 2 tbsp of water to grind the chutney
Instructions
rinse and chop the mint and coriander leaves.
peel and rinse the onion.
chop roughly.
rinse and chop the tomatoes roughly.
rinse and peel the radish.
chop the radish.
add these veggies, ginger, garlic in a chutney grinder or small blender.
also add all pomegranate seeds, salt, green chilies.
add 1 or 2 tbsp water and grind the ingredients till smooth.
remove the chutney in a bowl.
serve the green chutney as a side dish with indian starters or snacks.
the chutney stays good in the fridge for 3-4 days.