Green Chutney and Red Garlic Chutney

Ingredients

• 1 cup fresh coriander (Packed)
• 0.5 cup fresh mint (Packed)
• 7 hot green chilies (Use 7–8 chilies)
• 3 cloves garlic
• 0.5 inch fresh ginger
• tamarind (A small piece, for sourness)
• salt (To taste)
• black salt (A pinch)
• 1 cube ice (To help retain the green color)
• water (A little, as needed for blending)
• 4 soaked Kashmiri red chilies (Use 4–5 soaked chilies)
• 10 cloves garlic (Use 10–12 cloves)
• tamarind (One lemon-sized ball)
• 2 hot green chilies (Spicy green chilies)
• jaggery (A small piece)
• black salt (A pinch)
• salt (To taste)
• 1 cube ice
• water (Use slightly more than for the green chutney)

Steps

1. 1

   Add the packed fresh coriander, packed fresh mint, hot green chilies, garlic, ginger, and the small piece of tamarind to a blender jar.

2. 2

   Add salt to taste, a pinch of black salt, one ice cube, and a little water.

3. 3

   Blend the green chutney to a semi-fine, slightly coarse texture rather than making it completely smooth. Add only enough water to achieve the stated consistency.

4. 4

   For the red garlic chutney, add the soaked Kashmiri red chilies, garlic, lemon-sized ball of tamarind, hot green chilies, and small piece of jaggery to the blender jar.

5. 5

   Add a pinch of black salt, salt to taste, one ice cube, and slightly more water than was used for the green chutney.

6. 6

   Blend the red chutney very finely until it is slightly watery, bright red, garlicky, mildly spicy, and tangy.

7. 7

   Serve the two chutneys together with kebabs, tikka, rolls, chicken bhuna, or flatbreads such as roti and rumali roti.

Notes

The source does not specify exact quantities for the tamarind, jaggery, salt, or blending water. Adjust water conservatively: the green chutney should remain semi-fine and slightly coarse, while the red chutney should be finer and slightly more watery. The two chutneys are presented as a combination for kebabs, tikka, rolls, bhuna dishes, and flatbreads.

Nutrition per serving

• condiment
• chutney
• South Asian
• vegetarian
• vegan
• gluten-free
• no-cook
• spicy