Monday, 7 October 2013

Corriander Mint Chutney

My best memory of this green goodness is from about five years back. A friend had come home to help me with Maths for an entrance exam. After we were done, in true Indian hospitality spirit, I had prepared hot fresh theplas for him to eat and I had served this chutney with it. He eats a bite of the theplas dipped in this chutney and goes, "The chutney is great!" And I was thinking, I just put in effort to make hot theplas for you and all you can think of is the chutney? That was a real wow moment for me!

And it has happened many times with me when people have specifically enjoyed the chutney and given it a special mention! Here's the recipe of this attention stealing chutney!

The attention stealing chutney


1 bunch corriander leaves
1/2 bunch mint leaves
1 tbsp daliya
2 green chillies
1/2 tsp sugar
Juice of half a lemon
Salt to taste


Wash and clean the corriander and the mint leaves and separate them from their stems.

My favourite greens with all their possibilities

Roast the daliya on a low flame for about two-three minutes till they release a dry earthy roasted aroma.

Daliya being roasted

Put in the greens, the daliya, the slit chillies, the lemon juice, the sugar and the salt into a mixer bowl with a little water and blend well to form a smooth paste.

Blending the chutney
Serve as a dip for your favourite savoury snack.