Chutney is not a new introduction to food but it has been in use since 500 BC. In the old days chanteys were made of different ingredients and there were thousands types of chutneys used to make the food delicious. Now a days most chutneys are being replaced by the packaged pickle and chutneys. But we at Charda Suuraj think that the old recipes should be preserved.
chantey is a very common side dish in Pakistani and Indian food. It is a sauce which is used to make different kinds of side dishes. The most commonly it is used with curd or butter. Sometimes it is also used with tomatoes.
The recipe I am going to share adds taste to food, considered good for digestive system and has specific fragrance of mint and green coriander. It is used with Pakoras , Samosas, and with different kinds of rice specially biryani.
Chutney can either be made with the help of a mortar and pestle or could be made in a blender. As the most households are now using the blender so I would suggest you make it in a blender because it is easier and saves time as well.
½ cup mint leaves
`1 green chilies
1 clove garlic
1/2 teaspoon salt
¼ teaspoon red chili powder
¼ cup water
Wash the mint leaves;
Chop the tomatoes
Cut green chilies in small pieces
Put the tomatoes, mint leaves and green chilies and garlic in a blender, add ¼ cup of water and blend it well.
Now add salt and mix again.
Best of luck for your cooking.