There are quite a few variations of this chutney. Some folks also add tomatoes which helps the chutney last longer, some add sev and skip the nuts, and some add a little mint which adds an element of freshness to the chutney. I usually have a small batch of green chutney in the fridge. If you ever wonder what to make, at the very least, make a Chutney Cheese Grilled Cheese. This chutney is delicious on a Bombay Sandwich, Papdi Chaat, Bhel Puri with Chana, Paneer Kathi Rolls, Chicken Seekh Kebabs, samosas, pakodas, dhokla, and I could go on and on. Instead, now I make the chutney first with a little water and then add the ice cubes at the end. Doing so prevents oxidation and helps retain that vibrant green chutney color. I hope you give this technique a try. Works like a charm! 2. Next add the ginger, garlic, green chilies, onions, and peanuts. (Image 2) 3. Now add spices – cumin seeds, salt, and sugar. Also, add lemon juice and 2 tablespoons of water to begin with. (Image 3) 4. Blend until the chutney is smooth and creamy, however do not blend the chutney too long else it may become bitter. Add a little water at a time as needed. (Image 4) 6. Transfer the chutney to a bowl and add a 1/4 cup of ice cubes – this stops the oxidation process. Refrigerate for 10 minutes before using. (Image 6) ✓ Smooth Cilantro Chutney – You need to invest in a good blender such as The Beast Blender which I highly recommend because it’s cute and compact. Other great options are BlendTec or Vitamix. Additionally, I don’t recommend using a food processor. ✓ Avoid Bitter Chutney – Don’t blend the chutney too long else it may become bitter. Add a little water at a time as needed. ✓ Thicken Chutney – If your chutney is slightly diluted, go ahead and add 1 tablespoon of peanuts and blend. NOTE: I’ve used cheaper blenders in the past, such as NutriBullet and Magic Bullet, unfortunately, they are not equipped to grind everything into a smooth paste.
Indian Snacks – Great for Indian snacks such as samosas, pakodas, rava dhokla, patra, and muthiya, so good. Sandwiches – Delicious on sandwiches such as Spinach Chutney Cheese Toastie, Cheese Chutney Corn Toastie, Afternoon Tea Sandwiches, Grilled Bombay Sandwich, and Veg Grilled Cheese Sandwich. Chicken Seekh Kebabs and tandoori chicken. Bhel & Chaat – I’ve used it in my Quinoa Bhel and Bhel Puri Recipe with Chana. You can also use it in Papdi Chaat and Aloo Tikki Chaat. Kathi Rolls – as seen in my Paneer Tikka Kathi Roll and Achari Aloo Kati Roll. Indian fried rice – add a couple of dollops of chutney when making Desi fried rice. Throw in some peas, corn, and carrots. Eggs – Of course, chutney egg and cheese are delicious. Pasta – Drizzle chutney over mac and cheese or try my Hariyali Ramen Noodles. Salad Dressing – throw in some chutney, olive oil, salt, and black pepper as seen in my Corn Chaat Kachumber Salad.
