I call the Sweet chutney and the Green chutney the ‘Chaat Twins’. No chaat is complete without the sweet and spicy tastes. These are readily available in the market today but the homemade version is superior any day. I make it in bulk like 5 servings or so and store it so its handy.
Usually I make a lots of Chaat during summer time and this green chutney can be used for marinating veggies for the BBQ/grills. Mint Chutney is easier to make and goes long way
Chaat Basics - Green Mint Chutney
Mint leaves/Pudina – 1 cup
Coriander leaves/Dhaniya/Kothamalli – 1.5 to 2 cups
Garlic/Lasoon/Poondu – 2-3 cloves
Ginger/Adrak/Inji – 1 inch piece
Green chilis/Hari mirch/ Pacha milagai – 5 to 6 ( as per spice level)
Mango/ Kacha Aam/Maangai – small piece ( optional)
Roasted Gram/Bhuna chana/Pottukadalai – 2 -3 tbs
Lemon juice/nimbu ras/elumbuchai chaaru – 2-3 tsp ( adjust according to taste)
Wash the mint leaves and coriander leaves throughly in water and drain well.
I use the whole of the coriander as the stem also is good to consume. ( discard if its too fibrous)
Add all the ingredients to a blender, grind it to a thick paste.
Add water to make it into a smooth paste and adjust consistency.
Adjust salt, lemon juice if need in the end.
Store this in a clean dry airtight container.
- Don’t leave spoon in the jar as it might spoil quickly. Use up within 1 week if stored in fridge.
- Alternatively store in the freezer for longer time