Green chutney

Name: Green chutney
Yield: Many
Cuisine: Pakistani
Ingredients: 1 bunch Coriander(dhania); 1/2 bunch mint(podina); 4 garlic cloves; 4 green chilli; 1 tsp roasted zeera (cumin); 2 tbsp roasted chana daal; 1/2 inch ginger; 1/2 tsp salt; Juice of 2 lemons; 3 tbsp water

Samia Aijazz @SamiaAijaz

#Ambassador

Green chutney or mint chutney is very famous in our homes . My Mom is very famous to make delicious pomfret fish and Shami Kebabs with her special green chutney. We all siblings love to eat this chutney with sandwiches chat snacks or with anything. She sometimes add coconut 🥥 or roasted peanuts or roasted chana daal. It depends what’s the main dish then she quickly made jars of this chutney so we can take with US. Love you Maa jee ❤️❤️❤️
Make sure to use fresh mint and coriander. This chutney enhances the taste of your food and also helps in digestion.
I have already posted chutney with peanut for special jumbo sandwiches.

Pro Tip #

Using of roasted peanuts or roasted chana daal makes the chutney thick and binds it together . Also water does not gets separated from the chutney.

#Ambassador

Pro Tip #

Using of roasted peanuts or roasted chana daal makes the chutney thick and binds it together . Also water does not gets separated from the chutney.

Samia Aijazz @SamiaAijaz

#Ambassador

Pro Tip #

Using of roasted peanuts or roasted chana daal makes the chutney thick and binds it together . Also water does not gets separated from the chutney.

#Ambassador

Pro Tip #

Using of roasted peanuts or roasted chana daal makes the chutney thick and binds it together . Also water does not gets separated from the chutney.

Saved

Ingredients

No cooking

Many

1 bunchCoriander(dhania)
1/2 bunchmint(podina)
4garlic cloves
4green chilli
1 tsproasted zeera (cumin)
2 tbsproasted chana daal
1/2 inchginger
1/2 tspsalt
Juice of 2 lemons
3 tbspwater

Saved

Steps

No cooking

1

You can use sil batta for best results.
Take clean, wash and drained mint and coriander in a blender.
I use coriander stalks but do not use mint stalk as they make your chutney bitter.
2

Add dry roast chana daal.
Add roasted zeera.
Add Garlic 🧄 & ginger.
Add salt & green chilli.
Add lemon 🍋 juice and little water.
3

Yes you can skip chana daal. Then don’t add water.
Blend nicely.
You can make in bulk and freeze in batches.
Best with snacks, bun kebabs, fish & sandwiches 🥪.
You can add in imli pulp & chilli flakes to enjoy with BBQ.
4

Look at the beautiful green colour. Pour in glass jar.

Saved

Cooksnaps

Saved

Samia Aijazz @SamiaAijaz

on March 16, 2023 08:38

I am a homechef. Cooking is my passion. Love to creat new recipes. Mother of three . MashaAllahI belong to a punjabi family and married in the same community. Food taste is similar and almost same traditional dishes. My Ancestors belong to Amratsar and Inlaws are from Sargodha. I am born & brought up in Karachi. I have learnt alot from my Mom . She’s also a super chef of our family & my inspiration too. After shadi have learnt few dishes from my saas too .Good food makes my family really happy & in return they appreciated me alot. It’s really good to see my husband and kids happy because they love the food that I cook . I genuinely enjoy the whole process of cooking & love to hosting and design menus too. For me cooking is highly creative hobby to take up . You can not only create your own dishes but blend your favourite cuisine , it’s totally your choice because it’s your kitchen and your family. I am blessed to be surrounded by beautiful family who always appreciated me and love my cooking skills ❤️❤️❤️